Ingredients
- 9 pastry shell
- 3 egg yolks (slightly beaten)
- 1 lowfat milk
- 1 1/4 cups sugar
- 1 cup lightcoconut milk (canned)
- 3 ounces unsweetened chocolate up (cut)
- 3 tablespoons cornstarch
- 1/4 cup coconut
- 1 tablespoon butter up (cut)
- 1 teaspoon vanilla
- 1/2 teaspoon instant coffee crystals
- 1/4 teaspoon salt
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 g ently until smooth.) Stir about 1 cup of the chocolate mixture into beaten egg yolks. Return to sau cepan. 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.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
