"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Heavenly Coconut Recipe

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This recipe for Heavenly Coconut, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mariam Berry
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks margarine
1/4 cup pecans, more if desired
1 1/2 cups all purpose flour
Topping:
1 (8 oz) tub cool whip
1/2 cups nuts
1/3 cup coconut (browned)
Filling:
1/2 stick margarine
6 egg yolks
4 cups milk
1 cup coconut
1 1/3 cups sugar
2 tsp. coconut flavoring
6 tbsp. cornstarch

Directions:
Directions:
For crust: Stir margarine, flour and pecans together. Put into the bottom of a 9X13 in. pan. Bake at 350 until brown. For Filling: Mix margarine, milk, sugar, cornstarch and egg yolks. Cook over low heat or in a double boiler until thick. Add coconut and coconut flavoring. Stir until well mixed. Put into baked crust. Cool completely.
For Topping: Watch coconut very carefully when browning or it will burn. Put cool whip on top of pudding and then sprinkle coconut and nuts on top.

 

 

 

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