Directions:
- In medium saucepan combine cornstarch and 1/4 t salt and 1/4 c of the milk; stirring until smooth. Stir in remaining 1 3/4 c milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 more minutes. Remove from heat.
- Gradually add about 1 c of the hot filling to egg yolks, stirring constantly. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to boil. Reduce heat; cook and stir another 2 minutes. Remove from heat. Stir in butter until melted. Stir in the 1 cup of coconut and vanilla.
- Use as a filling for pie or as a pudding with fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.26 Kcal (1722 kJ) | ||
| Calories from fat | 186.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 32% | |
|---|---|---|---|
| Cholesterol | 130.29mg | 43% | |
| Sodium | 123.46mg | 5% | |
| Potassium | 367.81mg | 8% | |
| Total Carbs | 46.42g | 15% | |
| Sugars | 36.46g | 146% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 9.14g | 18% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 173.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 168.92 Kcal (707 kJ) | ||
| Calories from fat | 76.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 32% | |
|---|---|---|---|
| Cholesterol | 53.52mg | 43% | |
| Sodium | 50.71mg | 5% | |
| Potassium | 151.07mg | 8% | |
| Total Carbs | 19.07g | 15% | |
| Sugars | 14.97g | 146% | |
| Dietary Fiber | 0.77g | 8% | |
| Protein | 3.76g | 18% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 6% | |
| Calcium | 71.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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