1 can coconut milk plus enough half-and-half to make 3 cups
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
recipe for a 9-inch single crust pie
Whipped cream to top
1/4 cup flaked coconut, toasted to top
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped cream toasted coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
1/2 cup butter, softened
1 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 Tablespoons brown sugar
1 Tablespoon cinnamon
Preheat oven to 350 degrees F. Grease a loaf pan.
In a bowl, sift together flour, baking powder and salt; set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add dry ingredients to creamed mixture alternately with milk just until mixed.
Combine brown sugar and cinnamon
Pour a third of the batter into a greased loaf pan; sprinkle with a third of the cinnamon-sugar. Repeat layers twice
Bake for 45 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
This recipe is also linked to...
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Sweet Tooth Friday
Sweets for a Saturday