Recipe By: Andrea Mathews
Serving Size: 8
Preparation Time: 30 minutes
1 ½ cups half-and-half
1 ½ cups coconut milk
2 eggs
3/4 cup white sugar
1/2 cup corn starch
1/4 teaspoon salt
1 cup flaked coconut, toast ¼ cup
1 (9 inch) graham cracker pie crust, baked
1 cup whipped cream
1. In a medium bowl, combine sugar and corn starch, add beaten eggs then gradually add the half-and-half and coconut milk. Microwave for 7 minutes but whisk every minute. Stir in ¾ cup of the flaked coconut.
2. Pour into pie shell and chill 2 to 4 hours, or until firm.
3. Top with whipped cream, and with remaining 1/4 cup of coconut.
4. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 8 minutes, or until golden brown, stirring occasionally.
