A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy - really delish! I increased the coconut to one & a half cups and felt it had plenty of coconut taste. I used the 4 egg whites to make a meringue topping, sprinkled coconut over the top and browned it in the oven. It looked great and tasted better. Thanks Mary!
Read MoreI made this for someone else who loves coconut cream pie and I was told it is a bit on the sweet side compared to others.
Read MoreCoconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy - really delish! I increased the coconut to one & a half cups and felt it had plenty of coconut taste. I used the 4 egg whites to make a meringue topping, sprinkled coconut over the top and browned it in the oven. It looked great and tasted better. Thanks Mary!
A fantastic coconut cream pie. I made my crust with 1 1/2 cups graham cracker crumbs, 1/3 cup white sugar and 6 tbsp melted butter, mixed and pressed into a pie plate and baked @375 for 7 min. Keep stirring the mixture while it's on the stove or dark-brown blobs will end up in the pie and you'll have a very messy pot to clean.
It was very good, but it did not really have a coconut taste... I made 1 change: instead of using 3 cups of milk, I only used 2 cups + 1 cup coconut milk. If you don't expect a strong coconut taste, it is a very good pie. Be sure to use a non stick pan. I used stainless steel and the sugar burnt at the bottom, giving the pie a slight burned taste. That wasn't the recipe's fault though. Thanks for sharing!
Coconut Cream pie has always been my favorite, and this recipe was FANTASTIC! Of course, I am not the greatest cook, and I managed to bust the crust and cooked the wrong part of the egg (ha ha) before re-reading the recipe, but the filling ended up tasting incredible, despite the chef! :O) I also fixed some whipping cream with 4 tablespoons of white granulated sugar for topping. I know that I am probably the ONLY person dumb enough to add the whipped topping right away (before the pie cools, in which case it melts into a cream), but just in case I'm not, a word to the wise: WAIT UNTIL THE PIE COOLS before you add the whipped cream topping. My pie wasn't really very attractive looking, but TALK ABOUT TASTY!!!! I highly recommend this recipe to anyone who loves coconut cream pies. Now I have to go make my "common sense" notes so that I don't rough up the crust or mess up the eggs again next time I try this recipe. It usually takes me two tries on a new recipe anyway. I guess we'll have to eat the practice pie tonight and try again tomorrow! OH DARN!! HA HA
I took previous posters advice and used 1/3 cup cornstarch in place of flour, used 1 1/2 cup milk and same of coconut milk, added 1 tsp of coconut extract and toasted the coconut. I also didn't have much time for the pie shell so I just crushed graham crackers and added some melted butter and sugar pressed into a pie pan. This coconut cream pie was raved about and didn't last past Thanksgiving.
Oh my! I had never made a coconut cream pie before, and this one was definitely a success. I made it with two cups skim milk and one cup cream and it was incredibly rich. You could only eat a small sliver. Next time I will use only milk and I think it will be plenty rich and creamy, and lower fat. My recommendation is to make this the night before. Because the coconut is not cooked with the custard, the custard does not have a coconut flavor right away. While it sits overnight the coconut has a chance to re-constitute, plumping it up and infusing the pie with coconut flavor. I topped it with whipped cream and toasted coconut.
I like a recipe that works the FIRST time. I made this pie exactly as the recipe stated and it turned out perfectly. It easily filled my pie crust to the brim, set up beautifuly and tasted great. I topped it off with my own recipe for cream: 1 cup of cold heavy cream, 3 Tbs of powdered sugar, 1 large marshmallow melted and mixed in. I garnished with toasted coconut. Even the first slice looked gorgeous when I served it. I would definitely recommend this recipe!
Best coconut pie I have ever had. Which is saying alot sence I thought my mother in law always made the best I had tasted. It was creamie and rich.
What a great pie!! I admit I haven't had a slice of it yet (it's still cooling), but man the filling is wonderful! I topped it with some toasted coconut, too. The only thing I'll do differently next time is use a deep dish crust. I had a fair amount of filling left but, needless-to-say, it's already been eaten. My mom is a coconut freak & she already gave it a thumbs-up.
I liked making this recipe for the first time with real coconut that I managed to crack open and use for the topping as well. The only thing I would change is the flour to 3 tablespoons along with 3 tablespoons of cornstarch to make the filliing thicker for a denser texture that will hold up to the whipped cream that I put on top
This was my first attempt at a cream pie. I found the recipe easy to follow and my first cream pie was a roaring success. I did make one change. I used Splenda, instead of sugar and it was still great. Will definitly make this one again.
the recipe was delicious! I added 1 thing but followed everything else to the "T". I added chocolate. I melted 1/2 cup chocolate chips in a double broiler on low and then poured the chocolate on the crust before I put the coconut batter in, it come out fantastic. Be sure to either use a pasrty brush or spoon to evenly spread the chocolate on the crust, comes out like a thin laver of a chocolate and tastes similar to a mounds candy bar. yummm!
I have made this pie recipe SEVERAL times. Each time, everyone raves about it. I even won first prize in a pie bake off with this recipe. Two minor things I did differently: (1) I added about 1/2 teaspoon coconut extract (in addition to the vanilla). (2) A handful of extra flaked coconut. ~~I suggest using whole milk when making this pie. It makes for a very creamy filling. ~~JUST FYI~~ I have made this lactose-free before. In order to do that, use Nucoa margarine instead of butter and lactose-free milk instead of regular milk. It turns out just the same as the regular recipe. PLUS for LOWER SUGAR, you can substitute 1/2 the sugar with Splenda. I have done this for my husband (who is diabetic) and he didn't notice a difference.
Very good, rich, and super easy pie. I used the microwave prep instructions many reviewers suggested and it turned out great. Just remember that if you switch the flour for corn starch you don't need to use as much- corn starch thickens better than flour.
This one is just the best! I did substitute 1 cup coconut milk for 1 cup milk. It gave the pie a much better flavor. It is very rich and smooth and received rave reviews at the dinner table.
This pie is SO good and SO easy! Every other recipe I looked at called for ingredients I didn't have or was just too much work. This one is great because it was all stuff I had! What's even better is you can omit the coconut and make it into a totally different pie! I used a graham cracker crust and it was delicious! I also added a meringue topping with toasted coconut and pecans and the pie held up great. It did take a while to set fully which was annoying because I wanted it right away! I suggest using a double boiler though because unless you're constantly stirring your mixture will burn. ALSO the egg whites aren't supposed to be used so throw them into a meringue!
Mary, you done yourself proud! This is a great recipe and I will make this again and again. Thank You.
I used coconut milk instead of regular milk, and it was fantastic. My boys (2 teens and 1 husband) loved it and they fought over the piece leftover. It does make alot of filling so use one deep dish or 2 regular shells. Chill it very well so it cuts easily.
I added an extra half cup of coconut as other reviewers seemed to have liked more in their pie, but next time I will only add one cup as directed; I felt that the addition made the texture of the filling too thick and chewy, but the taste was still good. Otherwise, I used a graham cracker crust and topped with lots of whipped cream. Will definitely make again, but without the extra coconut.
I made this recipe last night and my boyfriend said it was the best thing I've ever made and I cook all the time! I only changed a few minor things after reading some of the reviews. I used 1 1/2 cups of lite coconut milk and 1 1/2 cups of 1% milk, 1/3 cup cornstarch instead of the flour and added an extra 1/2 tsp. of vanilla and a little bit more coconut in the actual pie. I topped the pie with Lite Cool Whip and sprinkled toasted coconut on top of it. I cooked this on medium, stirring the whole time and it only took about 10 minutes or so to thicken up properly. Great recipe! I will make it again.
I made this for someone else who loves coconut cream pie and I was told it is a bit on the sweet side compared to others.
Excellent pie! I made a few changes only because I didn't have all ingredients on hand. First of all, I only used half the coconut - but I did toast it. My daughter hates coconut and she loved this pie! I also only used 3 eggs. I used a whisk while heating the custard and I didn't find myself tied to the stove. Just whisk often on med-low heat. I had no problems with lumps or brown spots and I used a regular stainless steel pan. I made a meringue with the egg whites using a scant 1/4 cup of white sugar and mixing with the blender on high until soft peaks formed. I put it under the broiler for barely 2 mins to brown and it was amazing! Both my kids have been begging me to make it again!
i took the advice of one of the users and replaced 1.5 cups of milk with coconut milk. the batter is sweet and rich with coconut flavor. next up, i'm topping the pie with meringue and toasted coconut.
This is a wonderful recipe. I have never written a review but was so impressed with this pie that I had to comment. I followed the recipe exactly. Took this pie to a pig roast and everyone raved. I also used this as a base to make a peanut butter pie. I simply used half a cup of peanut butter in place of the coconut. The results were wonderful.
I have this recipe and its great! I add a meringue on top that sits up about 3 inches . its also my husbands favorite!! Try the meringue.. it makes it look like a millin dollars and gives it an entirely different taste too..
This recipe is excellent. I'm coconut crazy, so instead of using all milk, I added one can of coconut milk, which measured about 1 1/2 cups, then used regular milk to make 3 cups.
Cooks up quick and easy. I used one can coconut milk plus 2 cups skim milk, and increased coconut to 1.5 cups. We LOVED this pie.
First time making this kind of pie and it was great! I did substitue 1C of coconut milk and used cornstarch instead of flour. It set up and was tasty! I am not a great cook so if I can make this anyone can!
I subsituted 3/4 c splenda for the 1c sugar. Making it sugar free (unless you use the sweet coconut, then it is not fully sugar free). You can buy unsweetened coconut flakes to make it completely sugar free. I also subsituted the vanilla flavor for coconut flavoring. Turned out so coconutty! This pie recipe is perfect!
Wow! Hands down the best coconut pie I've ever made. It does take a little time, but it's easy (just have to babysit it while it's cooking so it doesn't burn). Definitely worth the time and effort. I filled a deep dish crust to the top, covered with whipped topping, and garnished with toasted coconut. Mmmmm!
Excellent taste and texture. This is surely a keeper and will be made often! Thanks!
This pie is a no brainer! Loved it- will make it again and again. I didn't change a thing except cool whip and toasted coconut on the top after the pie had was cooled for about 4 hours! This did take a bit to thicken so be patient. If you had problems with this pie setting then you probably didn't thicken it enough while cooking because this set within minutes of cooling on my counter. Great pie! Danni
I used one can of coconut milk for half of the milk requirement. Overall, this recipe is too sweet. Next time I will reduce the amount of sugar to maybe 3/4 cup.
Wonderful! Yummy! It may take 30 minutes to make, but it is an easy recipe! I also used 1 cup of cream of coconut mixed with 2 cups of milk, and it was GREAT! I would also recommend using a deep dish pie crust--there is plenty of pie filling to fill it up! Thanks for sharing this recipe. This will definately be a family favorite for many years to come!
Made this recipe for fathers day. My dad and grandfather loved it and said that haven't tasted a better coconut cream pie in years. I also used 1 can of coconut milk as suggested by another user and mixed it with milk. Thank you!
Very tasty, but not quite as good as the coconut cream recipe I've used in the past. I would suggest using 1/4 cup cornstarch as the thickener instead of the 1/2 cup flour, so that the texture will be smoother. 2 tsp. vanilla gives it just a bit more oomph, and I used 1/2 tsp. salt. I have to admit I did get tripped up by the fact that the ingredient list cited "4 eggs," and not "4 egg yolks." Since I am a fairly accomplished baker, I really was not reading the instructions that well, and went ahead and added the 4 eggs instead of just the yolks. Didn't seem to really affect the final product, other than the increased calorie content. However, I think it would help to make a correction to the ingredient list, if possible. Overall, this is a pretty decent little recipe.
CC pie is my all-time favorite dessert; I've made a good many of them in the last 45 years in the kitchen. But even I learned a few things by trying this recipe. I read the reviews, and on the strength of those, I changed one thing: Instead of using 3 cups of milk for the custard portion as I have done for decades, I used 1.5 cups milk and a can (roughly 15 oz) of coconut milk. The addition of coconut milk increases the coconut flavor without adding a bunch of (texturally unpleasant) coconut shreds. But even better, it causes the custard part of the pie to hold its shape better than most CC pie recipes. This is great if you have pie left the second day. Also, stabilizing the whipped cream (topping) is highly desirable. It causes the whipped cream to hold its shape, not slump or weep within 24 hours. I used 1 tsp of unflavored gelatin, softened in 2 T cold water. Once it had jelled in a glass Pyrex cup (about 5 mins) I heated it in the microwave for 25 seconds, cooled it a minute, then let it fall in a steady slow stream into the bowl of 1 cup of heavy whipping cream as I whipped the cream for the topping. The two pieces of leftover CC pie were as well formed and attractive the day after I made the pie as they were the day I made it. Absolutely: stabilize your whipped cream topping. This recipe truly is stupendous. I will not use any other for CC pie in the future.
We absolutely loved this recipe! the pie was sooo rich, so incredibly creamy, sooooo delicious!! only used three eggs, added just 1TB of margarine to the filling and made the buttery flaky pie crust recipe from this site (another great recipe you should try!). Thank u!!!!!
This was my first real pie to make and it was excellent. Had a great time making this with my grandson. Great recipe! I'll be making this again.
AWE-SOME! As some other reviewers suggested, I used a can of coconut milk and the balance of regular milk. I also covered the pie with whipped topping and additional toasted coconut. Not only was it a show-stopper, but it was soooo delicious. I will be making this one again for sure!
Liked this recipe. I think next time I will try some other reciews ideas and use cocomut milk and I am also thinking of toasting the coconut
I was introduced last week as the lady who makes, "the BEST coconut cream pie"! If you love an old fashioned, like your grandma used to bake, pie, you'll LOVE this recipe!
Mmm, delicious. First time I ever made a cream pie from scratch. Turned out fabulous. I was a little apprehensive about some of the mixture sticking to the pot and then ending up with little lumps but once the coconut is added you can't notice it. You must stir this mixture at all times to avoid this. Topped it with whipped cream and sprinkled some toasted coconut on top. I will most certainly make this again.
DELICIOUS pie :) I changed the recipe by adding a chocolate graham cracher crust and whipped cream on top. it was really great, and easy too! Just takes a little patience. thanks for the great recipe :)
Outstanding! This was the first time I've made a coconut cream pie. Two people commented that it was the best they've ever had.
I made this for my coworker's birthday and EVERYONE raved over it. One of them asked me for the recipe a couple of weeks later when she told me she actually craves the pie (and she doesn't ever crave anything!) Two changes that I made: I used half and half instead of milk (makes it richer-tasting) and I toasted the coconut before putting it in the pie mixture (gives the pie a stronger coconut flavor). I served the pie with fresh whipped cream with toasted coconut. Delicious! Thanks so much for the recipe!
This pie was delicious! I would have put five stars if it didnt come out a little messy. And for a bonus, I put cocoa powder all over the top of it!
Very Good!! I chopped my coconut in food chopper. It made it very coconut tasting. This is a GREAT recipe. One of my favorites!! It's worth a try!!
I substituted 1.5 cups cream of coconut for 1.5 cups of half and half. I sprinkled chocolate chips into the bottom of the pie shell before adding the hot filling, then used a knife to swirl the melting chocolate throughout the pie. This chocolate/coconut cream pie was a big success!
Delicious!! Best coconut cream pie I have ever made. Followed the recipe exactly. This will be THE RECIPE for coconut pie.
This pie was way too hard to make...i did something drastically wrong, i guess, because it never did set. It was just goo.....
WONDERFUL! THIS IS NOW MY FAVORITE COCONUT PIE RECIPE!
HEAVENLY! My husband and I both could not stop eating this pie!!! I will absolutely keep this recipe and continue to make it any chance I get! (special occasions only since our waist lines don't stand a chance if this pie is in the fridge!!)
This is a GREAT and easy pie to make. It does go faster if you heat your milk first. I have made this several times and didn't have milk but had heavy cream so I used 2 cups of that and 1 cup of water. Came out very rich but a favorite and requested again!
This is by far not only the best coconut cream pie I have ever made, but also the best I have ever eaten! I prepared with minor changes. I did not turn on the heat until the first cup of milk was added to avoid burning the sugar/flour mixture. I used only 1 tsp of vanilla extract and added 1/2 tsp of coconut extract to amp up the coconut flavor. When I made my whipped cream, I also added a little of the coconut extract and topped it with some toasted coconut. Absolutely fantastic. Thanks for sharing!
This came out really good with one exception: It didn't really have the coconut flavor I expected. So next time I will substitute 1 cup of the milk for the coconut milk and try it that way!
I made this for my discriminating 18 yr old son for his birthday, and he absolutely LOVED it! I changed the flour to 1/3 cup cornstarch and replaced 1 teaspoon vanilla for coconut exctract. I cooked it in the microwave rather than the stove. After it was cool I added a merangue topping. Excellent!! It's a keeper for me! Thanks Mary!
Delicious! Delicious! The last thing I want to do when I find a recipe is make a bunch of alterations based on the comments section. Well... this recipe is absolutely perfect just the way it is written! I followed the recipe exactly! Once the pie cooled, I smoothed on almost a tub of Cool Whip and sprinkled with toasted coconut (the coconut package has directions for toasting). Yumm-o!!!
This is an excellent pie. My local grocer had half-and-half on sale, so I prepared the pie with that instead of milk. If you like thick, rich and creamy ... this is the ticket. I also had a couple of pre-made graham cracker shells left over from holiday baking, so the first time I made this pie I used the graham cracker crust. It was so good that I'll probably use graham crackers every time. Coconut cream is my husband's favorite and I was not a fan of coconut cream at all until I made this recipe. This pie is so good that it can definitely change one's mind about coconut cream. We top with freshly whipped heavy cream and a few flakes of toasted coconut, for a beautiful presentation. However, this pie is tasty enough to be served plain. Thanks to Mary for submitting this recipe. I'll be preparing this pie for many years to come.
This is an excellent recipe, I made my best coconut cream pie ever! Coconut cream is my husband's and brother's favorite and always try to make it when my brother comes to visit. I always just used coconut cream pudding mix but couldn't find it in the store when he was visiting last month so I looked up this recipe for it. It was amazing! My husband keeps bringing it up and asking when I'm going to make it again! Making it today! try this recipe, I will never us another recipe for coconut cream pie, this is THE one!!
This is a delicious pie! The cocomut cream is heavy and very yummy. Family and friends loved it!
This was a wonderful pie. I followed the directions as stated except I used a can of coconut milk and then used regular milk to equal the 3 cups. I baked a pie shell to use and it broke, so I used a chocolate cookie crust I had on hand. Very good and I will definitely make again.
This was very good however I personally didn't like the big flakes of coconuts throughout the whole pie. Next time I think I will try to food process them before adding to the pie mix. I definately will make this recipe again!!
Made this pie for my 9 year old son and it was wonderful. I used 1c coconut milk and 2c regular milk for more coconut flavor. This recipe is definately a keeper!
Great!! Only suggestion - definitely add whipped cream on top, whip it fresh, but don't add sugar to it. The pie is sweet enough!
Everyone who tries this pie says it's amazing! I added 1/4 cup more coconut and 1 teaspoon more vanilla, and topped it with homemade whipped cream. This is my dad's absolute favourite of all the desserts I make; he goes CRAZY for it and even brags about it to other people whenever the subject of my baking comes up in conversation. Thanks for sharing this fantastic recipe--it tastes heavenly and has earned me a great reputation as a baker.
As usual with a new recipe, I followed this one as written, with one exception. When I stirred in the one cup of coconut, it didn't seem quite enough, so I added about 1/3 cup more. I used a heavy, stainless steel saucepan, kept the heat on medium the whole time, and stirred like a maniac; and there was NO scorching, as some of the reviewers reported. It turned out absolutely perfect. I would have given this recipe five stars, except for the need for more coconut.
My husband had intimidated me not to make his favorite pie with tales of how perfect his grandmother's was. I made this one and he loved it better than grandma's! I used one cup of heavy cream plus 2 cps milk which made it heavier and creamier. It was easy and fast to make.
Best pie EVER!!! I made it for my family and considering that I'm a teen and it tasted scrumptious, anyone can make it. Instead of buying a crust I made the one that NURSECHRIS gave a recipe for. (THANK YOU!) My Dad loves the pie and is thinking of having it for his birthday dessert instead of cake. Thanks so much for the recipe!!!
Very, very good!! Loved it! It turned out perfect! I let it sit, covered, in the fridge overnight, and then I topped it with whipped cream and toasted coconut flakes. Delicious! Thank you for sharing!
This filling is the recipe I use for home made pudding, too. Tonight I added about 2/3 cup of cocoa and about 1/2 cup extra sugar to two batches of filling, and it is superb.
Excellent pie. To get a more coconut taste, I added 1/2 teaspoon coconut flavoring to the custard -- at the same time I stirred in the beaten eggs.
Overall, this recipe is definitely a keeper. Instead of all vanilla, we did half a teaspoon of vanilla and one teaspoon of coconut extract to give it more coconut flavor. I also think instead of flaked coconut inside the pie, I should have used shredded, because then it wouldn't have been so chunky.
This is an excellent recipe. I did use cornstarch instead of flour. The only thing that I added was 2 Tablespoons of Coconut Rum. It came out silky smooth and delicious.
Best I have had the pleasure of eatting. I also took the recipe and took out the coconut and added 1/2 cup unsweetened coco. OH MY GOODNESS! Yummmmmy!!!
This pie was delicious!!! Been baking for a long time, but this was the first time I tried coconut cream pie. My mom requested it for their anniversary. It turned out perfect. Everyone left with the recipe. I toasted a little coconut for on top. Very Good. Thanks Mary
Great recipe. Easy to follow and made a FANTASTIC pie. I followed the recipe in Betty Crocker for the merengue. We ate the pie the next day. Everyone raved. Huge success!
This turned out well - with some of the adjustments suggested by others. I was a little concerned about the "floury" comments so used a scant 1/2 cup. I don't know if that was necessary though, because there was no consistency problem and no taste of flour paste. I also took the advice of toasting the coconut and adding another 1/3 cup. I used a can of coconut milk and added enough milk to make up to the 3 cups. I also added in a Tablespoon of Coconut Rum along with a really good quality vanilla. With those adjustments this came out well - nice coconut flavor but not overly sweet or unbearably rich. If you really want the taste of cocunut, I think you need to make some of the adjustments others have suggested. Without those, we would have been disappointed.
This is definitely a keeper, I loved the creamy texture!! The only changes I made were adding a bit more coconut to the mixture, as well as toasted coconut sprinkled on top of pie, then I made a really nice whipped cream border around the edge of the pie...This is a really delicious pie!!!
I couldn't decide between using coconut milk or regular, so I made two pies. The coconut milk version was the winner, by far. I would lighten the sugar a bit next time, since the coconut milk is so sweet. I topped both with fresh whipped cream. Delicious.
The first time was a flop. I tried the double-boiler method, but I think I was supposed to put the mixture into a real pan after adding the egg yolk, so it may have been my mistake. It didn't set. The second time I followed the recipe to a T and the pie came out PERFECT. My mother-in-law grew up with old-fashioned PA Dutch custard pie and she thought this was great. Thanks for a wonderful recipe that I will use again for sure!!!
As good as the ones from restaurant ;) I put 2 cups of coconut milk and 1 cup milk, otherwise I cant really taste the coconut. And I topped with wipped cream and toasted shredded coconuts, it was a hit!
I added some extra coconut and toasted some for the top, and we LOVED it. Thanks!
I don't know what I did wrong-but it was so runny! I will try more cornstarch next time maybe
Daughter made it for us and it was very good. She used the cream of coconut in it. I love coconut and will make this pie soon.
This is a wonderful recipe that the whole family enjoyed! I didn't change a thing!
This recipe was easy to make and the finished product was outstanding. I brought my pie into the office and all my co-workers raved. I recommend it to everyone.
Made it exactly as recipe stated. Turned out delicious. A bit rich. Best to use a deep dish pie crust as there is quite alot filling left over. Would be better to mix filling with whipped cream before filling crust. Or maybe topping with whipped cream.
This is the best coconut cream pie I've ever had. I found this recipe some time ago, but I lost it. I was so excited to find it again. Easter lunch would have been a disappointment without it.
I have used this recipe 4 different times and it comes out great.. i made this for my husband and he loved it, today i made 4 pies to take to a Christmas party and they turned out great. I never knew cooking this way was so easy
I would have liked more of a coconut flavor to it...I think when I use this I might use some of the suggestions others had suggested (coconut milk, more coconut etc.) Thanks for sharing!
