Coconut Custard

Recipe Ingredients

2 cups	474ml	Hot water
1 cup	93g / 3.3oz	Shredded coconut
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	99g / 3.5oz	Shortening
4 tablespoons	60ml	Cornstarch
1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

Combine water and coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend until well mixed.

Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack and then chill in the fridge.

Recipe by Mark Satterly

Source:
Taste of Home Magazine, Oct/Nov., p.45

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