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Ingredients

1 recipe pastry for a 9 inch double crust pie 3 whole coconuts, meat shredded and juice reserved 2 tablespoons cornstarch ¼ cup water ½ cup white sugar ¾ cup sweetened condensed milk

Nutrition Info

902.6 calories carbohydrate: 73.1 g cholesterol: 9.8 mg fat: 67.3 g fiber: 15.1 g protein: 10 g saturatedFat: 49.5 g servingSize: - sodium: 300.2 mg sugar: 37.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes.
Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until crust is golden brown.

1 pie

A very tasty double crust pie. Uses fresh coconuts.