I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cream, then enough half and half to make it all up to three cups. I used three egg yolks instead of 2 eggs.

I used a whole package of the frozen coconut in the pie, and then flaked, sweetened (toasted) coconut on top. I also used 1/2 c. corn starch in place of the flour. My family raved about this and it is going in my tried and true recipe book!!

Ingredients:

• 1 1/2 cups half-and-half
• 1 1/2 cups coconut milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 3/4 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 baked pie crust
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 cup flaked coconut

Directions:

Combine half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie. Bake at 350 for, 12 to 15 minutes.