Coconut Custard -

1 c Shredded coconut

3/4 c Sugar

1/2 c Shortening

4 tb Cornstarch

1/2 c Flour

1 ts Salt

2 ts Vanilla extract

20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at

350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Posted by Mark Satterly in Intercook