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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 6|
|Calories from Fat: 438 (58%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 178.4mg||55 %|
|Sodium 246.9mg||9 %|
|Potassium 323.4mg||9 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 75.1g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 760
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