I substituted half the half-and-half with 1 1/2 cups of coconut milk. I did toast the flaked coconut that was inside the filling as well. It's perfect! I also made my own whipped topping with 1 carton whipping cream, 2 tablespoons confectioners' sugar and 1 teaspoon coconut extract.
Date Posted: Jun. 21, 2008
Cooking Level: Expert
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