Ingredients
2 c. milk
1/2 c. sugar
4 Tbsp. cornstarch
2 eggs, separated
1 Tbsp. butter
1/2 tsp. salt
1 1/4 c. shredded coconut
1 tsp. vanilla
Method
Sources
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Thick coconut cream — curries, whipped topping, ice cream base
Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
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Scald 1 1/2 cups milk in top of double boiler. Combine sugar, salt and cornstarch. Add remaining milk to paste and pour into hot milk. Cook until thickened. Beat egg yolks. Pour small amount of hot mixture into yolks. Stir, then add to milk mixture. Cook 2 minutes longer. Remove from heat and add butter, vanilla and 3/4 cup coconut. Cool and pour into a baked pie shell. Cover with meringue made of 4 tablespoons sugar and beaten egg whites. Put meringue on top of pie; sprinkle with remaining coconut. Bake at 325° until golden brown. Makes one 9-inch pie.