Coconut custard (satterly)

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

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