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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.
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.
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sidris 4 years ago*1 1/2 cups all purpose flour may be substituted for cornstarch Be sure to beat the custard continually until it just starts to come to a boil. Remove immediately from heat and pour into pie shell. Cool for 3-4 hours or until the custard is firm. 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 an unbaked or baked and cooled graham cracker crust. [I posted this recipe.]