*For a healthy low GI sugar alternative substitute Banaban Organic Coconut Sugar
You could also try **Banaban Organic Coconut Flour but just remember if you do substitute some coconut flour into this recipe you will need to add more eggs and baking powder.
You may wish to add some Banaban Organic Toasted Chips to the topping for a nice crunchy texture.
1 cup Milk Banaban Organic Coconut Milk
1 cup Light (coffee) cream Banaban Organic Coconut Cream
3 tbl All-purpose flour **Banaban Organic Coconut Flour
1 tbl Cornstarch
2 x Eggs, separated
1 tsp Vanilla
1 cup * Flaked coconut, divided (* you could try substituting Banaban Organic Toasted Coconut Flakes/Chips)
1 x Baked pie shell, 9 inch
2 x Egg White (reserved from Filling list
6 tsp Sugar (*For a healthy low GI sugar alternative substitute Banaban Organic Coconut Sugar)
1/2 tsp Vanilla
Scald milk Banaban Organic Coconut Milk and Banaban Organic Coconut Cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, **sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 cup *coconut over top. Bake in preheated 325-degree oven 15 or until firm and delicately browned. Cool and store in refrigerator.
Directions: In a large mixing bowl, beat whites until stiff but not dry.
Add **sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.