1 (15 fluid ounce) can Coco Lopez
1 (12 fluid ounce) can evaporated milk
4 tablespoons cornstarch
1 tablespoon flour
1/2 teaspoon vanilla
3 tablespoons butter
1/8 teaspoon salt
3 egg yolks
2 drops yellow food coloring (optional)
1 cup flaked coconut
1 (8 ounce) container Cool Whip
1/4 cup toasted coconut
1 9-inch baked pie crust
Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch. Cook in top of double boiler or medium non-stick pot. When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition. Add in vanilla, coconut, and food coloring. Cook 'til well thickened. Pour into prepared pie shell. When cooled, top with Creamy Cool Whip then toasted coconut.