1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted
1 1/2 cups milk
1 cup coconut milk
2/3 cup sugar
1/3 cup cornstarch
1 (8-ounce) can crushed pineapple, well-drained
2 tablespoons light rum, if desired*
1 teaspoon vanilla
Sweetened flaked coconut, toasted, if desired
- To toast coconut, spread coconut into single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F., stirring occasionally, 10-14 minutes or until lightly browned.
- Substitute gluten-free vanilla when making this recipe gluten-free.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking