For this tropical delight, shredded coconut is steeped in coconut juice and added to a lovely cooked custard. The coconut filling is poured into a pastry shell, topped with a second crust and baked.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch double crust pie
- 3 whole coconuts, meat shredded and juice reserved
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/2 cup white sugar
- 3/4 cup sweetened condensed milk
Preheat oven to 400 degrees F (200 degrees C).
Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes.
Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until crust is golden brown.