>For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut
ineapple. Smooth top.
Bake for 35-40 mins or until
Alternately add flour mixture and coconut milk, beginning and ending with
efrigerate until served.
For the custard sauce: Mix custard powder, sugar and
Coconut Crunch: Combine flour and brown
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
ound cake pan.
For the custard, place custard powder in a medium
For the custard, combine the custard powder and sugar in a
/8-inch thickness. Refrigerate for 10 mins.
Lightly grease
ver medium heat and boil for 2 minutes; stir constantly.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
FOR THE CUSTARD SAUCE: Bring milk to a
For the custard:
Place the egg, sugar,
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
nd milk over low heat for 2-3 mins, until melted
br>In a saucepan, cook coconut milk over low heat, stirring
eat, heat half of the coconut milk. Just before it comes