Ingredients
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1 (15 fluid ounce) can Coco Lopez
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1 (12 fluid ounce) can evaporated milk
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4 tablespoons cornstarch
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1 tablespoon flour
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1/2 teaspoon vanilla
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3 tablespoons butter
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1/8 teaspoon salt
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3 egg yolks
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2 drops yellow food coloring
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1 cup flaked coconut
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1 (8 ounce) container Cool Whip
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1/4 cup toasted coconut
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1 (9 inch) baked pie crusts
Instructions
- Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
- Cook in top of double boiler or medium non-stick pot.
- When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
- Add in vanilla, coconut, and food coloring.
- Cook until well thickened.
- Pour into prepared pie shell.
- When cooled, top with Creamy Cool Whip then toasted coconut.