COOPERATIVE KITCHEN

Pumpkin Coconut Custard

Courtesy of Cynthia Johnson

Ingredients

½ cup sugar
3 tablespoons all-purpose flour
2 eggs
15-oz. can coconut milk
½ cup pumpkin purée
1 cup unsweetened shredded coconut
1 tart shell, baked

Directions

In a saucepan, combine sugar, flour, eggs, coconut milk and pumpkin purée. Whisk until smooth. Bring to simmer over medium-low heat; cook, whisking constantly until mixture thickens. Stir in coconut and remove from heat. Pour filling into baked tart shell and refrigerate until cool and set. Serve chilled. Cover and refrigerate leftovers

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