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Coconut Custard (satterly)

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CATEGORY CUISINE TAG YIELD
Eggs Desserts, Veggies 8 Servings

INGREDIENTS

2 c Hot water
1 c Shredded coconut
3/4 c Sugar
1/2 c Shortening
4 T Cornstarch
1/2 c Flour
1 t Salt
2 t Vanilla extract

INSTRUCTIONS

Combine water & coconut.  Let stand for 20 minutes. Blend at high
speed for a few seconds.  Add the rest of the ingredients. Blend till
well mixed. Pour into a greased glass dish. Bake at 350F for 60-70
minutes. Cool on a wire rack & then chill in the fridge.  Recipe by
Mark Satterly

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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 141
Total Fat: 15.9g
Cholesterol: 7.2mg
Sodium: 323.5mg
Potassium: 49.4mg
Carbohydrates: 34g
Fiber: 1.3g
Sugar: 22.8g
Protein: 1.2g


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