Crackling Coconut Cream Pie

Ingredients

• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 2/3 cups water
• 1 (14 ounce) can regular or low fat sweetened condensed milk
• 4 egg yolks
• 1/2 cup sweetened, flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) frozen deep dish pie shell, baked and cooled
• 2 to 3 cups whipped cream (optional)
• Additional toasted coconut (optional)
• Mango coulis/sauce (optional)

Instructions

1. Dissolve cornstarch and salt in water; whisk in sweetened condensed milk, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly.
2. Remove from heat; stir in vanilla extract.
3. Pour filling into baked pie shell; cool.
4. Cover and chill for 3 to 4 hours.
5. Spread whipped cream over top of pie and sprinkle with toasted coconut.
6. Serve pie slices on a bed of mango coulis, if desired.