Going Coconuts

There are no shortage of palm trees on the Pacific Islands, which means there is no shortage of coconuts.  In fact, I have decided to create a section all about uses for the coconut.  The first featured use is the coconut milk which comes from the grated coconut meat inside.

The next is coconut oil which actually has more than a few uses itself.  This site actually lists 101 uses for coconut oil....  ranging from cooking to lotion to even a natural deodorant.

In closing of this section of "Going Coconuts", how about some Coconut Creme Pie?

Waikiki Coconut Cream Pie
Ingredients
1 whole pie crust, baked and cooled
2/3 cup sugar
2 cups milk
3 tbsp cornstarch
3 whole egg yolks, beaten
1 teaspoon vanilla extract
2 tbsp butter
1 cup Shredded coconut
1 cup heavy whipping cream
2 tbsp sugar for whipped cream
5 tablespoon Shredded coconut, for garnish 

Preparation

In a one-quart saucepan, combine the sugar and milk. Heat over medium heat. Mix the cornstarch with the egg yolks.
When the milk mixture is hot, remove about 1/4 cup and blend with egg yolks. Stir until smooth, then add slowly to remaining milk mixture. Cook, stirring, over a low flame for 3 minutes.
Remove from heat and add vanilla, butter, and coconut. Blend until butter is melted. Cool and gently pour into pie shell. Chill for about 2 hours.

Just before serving time, whip the cream with sugar until stiff. Carefully spread over pie and top with grated coconut.

source

Only on Pacific Dreamland where "anything tropical is fair game"....