Chocolate Coffee Coconut Pie

3 tablespoons cornstarch

1/2 teaspoon instant coffee crystals

1/4 teaspoon salt

2 cups 1% lowfat milk

1 cup canned light or regular coconut milk

3 ounces unsweetened chocolate -- cut up

3 slightly beaten egg yolks

1 tablespoon butter -- cut up

1 teaspoon vanilla

1/4 cup coconut

1 baked 9-inch pastry shell 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

2g & SNT on