Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cups | Hot water |
1 cup | Shredded coconut |
¾ cup | Sugar |
½ cup | Shortening |
4 tablespoons | Cornstarch |
½ cup | Flour |
1 teaspoon | Salt |
2 teaspoons | Vanilla extract |
Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge.
Recipe by Mark Satterly