Coconut Custard Pie
Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.
Preheat oven to 450 degrees.
Heat milk to scalding hot (do not boil).
Add to the milk all the ingredients except the eggs.
Beat the eggs; blend in the milk mixture.
Pour into a prepared pie shell. Bake 15 minutes at 450 degrees; then reduce heat to 350 degrees and bake an additional 15 minutes or until a knife inserted comes out clean.
Your custard may appear soft but as it cools the filling will set.
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