1 pk (7 oz) shredded coconut
1/4 c Unsalted butter; melted
1/3 c Cornstarch
1 1/2 c Half & half
1 c Canned coconut milk
1/2 c Sugar
6 tb Frozen pineapple juice
-concentrate; thawed
6 tb Kahlua
2 tb Rum
Whipped Cream
Pineapple slices
Mix coconut and melted butter. Press on bottom and up sides of 9 in. pie
pan. Bake at 300 degrees F. 30 min. cool. In top of double boiler, set over
simmering water, blend cornstarch, half&half, coconut milk, and sugar, Stir
until thick. Stir in pineapple juice, Kahlua and rum. Cool. Pour into pie
shell. Spread with whipped cream. Chill. Decorate top with pineapple
slices.
Yields
8 Servings