Recipe - Coconut Custard (Satterly)

2 cup Hot water
1 cup Shredded coconut
Three fourths cup Sugar
One half cup Shortening
4 tablespoon Cornstarch
One half cup Flour
1 teaspoon Salt
2 teaspoon Vanilla extract

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 6070 minutes. Cool on a
wire rack & then chill in the fridge.

Recipe by Mark Satterly