Ingredients:
- 3 eggs
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/3 cup Oli+Ve Coconut Balsamic
- shredded coconut
Directions:
- 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
Submitted by Suzanne Davidson