Title: Coconut Custard (Satterly)
Categories: Desserts, Veggies
Yield: 8 Servings

2 c Hot water
1 c Shredded coconut
3/4 c Sugar
1/2 c Shortening
4 tb Cornstarch
1/2 c Flour
1 ts Salt
2 ts Vanilla extract

Combine water & coconut. Let stand for 20 minutes. Blend at high speed for
a few seconds. Add the rest of the ingredients. Blend till well mixed.
Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a
wire rack & then chill in the fridge.

Recipe by Mark Satterly