Coconut Custard Recipe

  
      Yield: 8 Servings
 
      4    eggs
      2 c  milk
      1 c  (or flaked coconut),Shredded
    1/3 c  all-purpose flour
      3 T  butter,softened
      1 t  vanilla extract
    1/4 t  salt
    1/2 c  honey

Place all ingredients except honey in a blender or food processor.
Blend until combined.  With blender or processor running, slowly pour
in honey mixing to combine. Spray eight (4-ounce) custard cups with
nonstick cooking spray. Divide mixture evenly into cups. Place cups on
cookie sheets. Bake at 325F oven for 30-35 minutes or until coconut is
lightly browned.

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Coconut Pinto Bean Pie
        
      1    9" pie shell,Unbaked
      1 c  pinto beans,Cooked
      1 c  sugar
      1 c  dark corn syrup
      4    eggs
    1/2 c  coconut,shredded

Preheat oven to 400 degrees

Mash pinto beans.  Add sugar, syrup & unbeaten eggs.  Beat together
with a wooden spoon until sugar is dissolved.  Stir in coconut.  Pour
into unbaked pie shell.  Bake for 10 minutes at 400 degrees, then turn
down oven heat to 375 degrees & bake another 20 minutes.  Let cool
before serving.