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    Coconut Filling


    Source of Recipe


    Aunt Saunny

    1/4 cup sugar
    2 tablespoons cornstarch
    1/8 teaspoon salt
    1 cup milk
    1 large egg, lightly beaten
    1/2 cup frozen grated coconut, thawed
    1 teaspoon vanilla extract

    Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
    Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.

    Yield: Makes about 1 cup
 

 

 

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