Egg Custard Pie

Name: Egg Custard Pie
Yield: 6
Ingredients: 2 cups of sugar (360 g); 3/4 cup of water (180 ml); 3 3/4 cups of fresh shredded coconut (460 g); 2 eggs, beaten lightly; 1/4 cup of milk (60 ml); 1 tablespoon of vanilla extract

1
2 cups of sugar (360 g)
2
3/4 cup of water (180 ml)
3
3 3/4 cups of fresh shredded coconut (460 g)
4
2 eggs, beaten lightly
5
1/4 cup of milk (60 ml)
6
1 tablespoon of vanilla extract

Ingredients

1
2 cups of sugar (360 g)
2
3/4 cup of water (180 ml)
3
3 3/4 cups of fresh shredded coconut (460 g)
4
2 eggs, beaten lightly
5
1/4 cup of milk (60 ml)
6
1 tablespoon of vanilla extract

Directions

1
In a microwave-safe bowl, combine the sugar with the water and cook on high for about 15 minutes or until a light brown syrup forms
2
Add the coconut and mix well
3
Set aside
4
À another part, beat the eggs lightly, add the milk, and mix well
5
Add to the coconut mixture and mix well
6
Cook in the microwave on high for approximately 3 minutes or until creamy
7
Add the vanilla extract, mix well, and let cool
8
Serve in individual cups
9
(495 calories per serving)