Ingredients
Directions
In saucepan stir together sugar, cornstarch, coffee crystals, and salt.
Stir i n 1% lowfat milk, coconut milk, and chocolate.
Cook and stir until thickened a nd bubbly.
Cook and stir 2 minutes more. (If chocolate flecks remain, whisk gently until smooth.)
Stir about 1 cup of the chocolate mixture into beaten egg yolks.
Return to saucepan.
Cook and stir just until mixture bubbles; cook and stir 2 minutes more.
Remove from heat.
Stir in butter and vanilla; fold in coconut.
Pour hot mix ture into baked pastry shell.
Cool. Cover and refrigerate at least 6 hours or until thoroughly chilled.
Makes 8 servings.
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