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Coconut Filling

Yield Makes about 1 cup

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.