How to make it

  • In medium saucepan combine cornstarch and 1/4 t salt and 1/4 c of the milk; stirring until smooth. Stir in remaining 1 3/4 c milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 more minutes. Remove from heat.
  • Gradually add about 1 c of the hot filling to egg yolks, stirring constantly. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to boil. Reduce heat; cook and stir another 2 minutes. Remove from heat. Stir in butter until melted. Stir in the 1 cup of coconut and vanilla.
  • Use as a filling for pie or as a pudding with fruit.

Reviews & Comments 6

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    " It was excellent "
    henrie ate it and said...
    Juliecakes, you have given me some new dessert recipes to try out. Yours sound so much like my recipes LOL Another 5 heading your way.
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    " It was excellent "
    rdh14 ate it and said...
    Oh, so right up my alley! Thanks, it's being made tomorrow. One of my all-time favorites.
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    " It was excellent "
    grandmommy ate it and said...
    Double Yum! for double the coconut! Sounds great. My 5 to you.
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    " It was excellent "
    shirleyoma ate it and said...
    Juliecake, you know my weakness! Coconut!! love it like this!! Soooooooo good!! Got my 5
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  • bluewaterandsand 6 years ago
    You just can not beat coconut custard and this one sounds heavenly!
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  • crabhappychick 6 years ago
    Mmmmm. Thanks, Juliecake for the yummy gluten-free dessert. LOVE coconut!
    Was this review helpful? Yes Flag

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