Ingredients
- 9 pastry shell
- 3 egg yolks (slightly beaten)
- 1 lowfat milk
- 250 gr sugar
- 240 ml lightcoconut milk (canned)
- 95 gr unsweetened chocolate up (cut)
- 24 gr cornstarch
- 20 gr coconut
- 14 gr butter up (cut)
- 4 gr vanilla
- 2 gr instant coffee crystals
- 1 gr 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.
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