1 1/4 cups sugar

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 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com