Mix 1 can milk with 3 beaten egg yolks and coconut balsamic
Pour into a glass pie pan and bake 10-12 minutes in a preheated 250 degree oven
Cool and refrigerate at least 2 hours or overnight
Spread desired amount of coconut on cookie sheet and toast in preheated 350 degree oven until evenly browned, cool and store in airtight container until ready to use
To Serve: Sprinkle toasted coconut in bottom of individual serving dish Scoop coconut filling on top Finish off with more toasted coconut
Crustless Coconut Pie
Ingredients:
Directions:
Submitted by Suzanne Davidson