4. In bowl, beating egg yolks to light. Adding cornstarch mix to yolks. Blending well.
5. Add the egg mixture to the milk mixture in the double boiler.
6. Cooking for 5 min, stir constantly.
7. Removing to heat. Adding vanilla & coconut. Stirring Letting stand 31 min.
8. Pour to prepare crust. Cover with plastic wrap and refrigerate 30 minutes or until set.
9. Remove the plastic film. Covering with whip cream.
