Directions:
- In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.48 Kcal (1940 kJ) | ||
| Calories from fat | 217.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.15g | 37% | |
|---|---|---|---|
| Cholesterol | 89.38mg | 30% | |
| Sodium | 286.59mg | 12% | |
| Potassium | 291.44mg | 6% | |
| Total Carbs | 51.49g | 17% | |
| Sugars | 19.85g | 79% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 10.02g | 20% | |
| Iron | 1.9mg | 11% | |
| Calcium | 168.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 205.22 Kcal (859 kJ) | ||
| Calories from fat | 96.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 37% | |
|---|---|---|---|
| Cholesterol | 39.57mg | 30% | |
| Sodium | 126.9mg | 12% | |
| Potassium | 129.04mg | 6% | |
| Total Carbs | 22.8g | 17% | |
| Sugars | 8.79g | 79% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 4.44g | 20% | |
| Iron | 0.9mg | 11% | |
| Calcium | 74.7mg | 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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