Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract.
Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top.
Notes:
To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally.
Delicious in a graham cracker crust.
