Pumpkin Coconut Custard

½ c. sugar

3 t. all-purpose flour

2 eggs

15-oz. can coconut milk

½ c. pumpkin puree

1 c. unsweetened shredded coconut

1 tart shell, pre-baked

In a saucepan, combine sugar, flour, eggs, coconut milk and pumpkin. Whisk until smooth

Bring to a summer over medium-low heat; cook, whisking constantly until mixture thickens

Stir in coconut and remove from heat. Pour filling into baked tart shell and refrigerate until cool and set.

Serve chilled and refrigerate leftovers.

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