Coconut Custard
Ingredients| 2 cup hot water 1 cup shredded coconut 3/4 cup sugar 1/2 cup shortening 4 tbsp cornstarch 1/2 cup flour 1 tsp salt 2 tsp vanilla extract |
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Combine water & coconut. Let stand for 20 minutes. Blend at high
speed for a few seconds. Add the rest of the ingredients. Blend till
well mixed. Pour into a greased glass dish. Bake at 350F for 60-70
minutes. Cool on a wire rack & then chill in the fridge.
Posted by Mark Satterly in Intercook
Servings:
68
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Coconut Lemon Fillng gwhp32a
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