Ingredients
1 1/2 c. sugar
2/3 c. flour
1/4 tsp. salt
4 c. milk
4 beaten egg yolks
4 Tbsp. oleo
2 tsp. vanilla
1 c. coconut
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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Mix together the sugar, flour, salt and milk. Cook over medium heat; when it becomes bubbly, cook 2 minutes. Remove from heat; stir small amount hot mixture into egg yolks. Return to heat and cook 2 more minutes, stirring constantly. Remove from heat. Add oleo and vanilla. Stir well, then add coconut. Mix up. Pour into baked pie shells. Makes 2 pies. Bake in a 350° oven. Top with meringue before baking.