Title: Coconut Custard
Categories: Dessert Vegetarian Blank
Yield: 68 Servings

2	c	Hot water
1	c	Shredded coconut
3/4	c	Sugar
1/2	c	Shortening
4	tb	Cornstarch
1/2	c	Flour
1	ts	Salt
2	ts	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.

Posted by Mark Satterly in Intercook

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