2 C grated coconut
1/4 C sugar
1/2 C unbleached white flour (or gluten-free flour)
1/4 C heavy cream
Mix all ingredients and press into a 10 1/2 inch pie plate (buttered)
Bake at 350 until lightly browned
1 ½ C sugar
5 T corn starch
3/4 C sour cream
1 C milk
2 C Coconut Milk
1 C grated coconut
Whisk together in a heavy saucepan over medium/high heat until it is at FULL boil.
Pour into prebaked pie shell, top with toasted coconut and chill at least 4 hours.
1/2 C grated coconut
Toss in skillet over medium heat until toasted. It burns easily!