2 c Hot water 1 c Shredded coconut 3/4 c Sugar 1/2 c Shortening 4 tb Cornstarch 1/2 c Flour 1 ts Salt 2 ts Vanilla extract Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Posted by Mark Satterly in Intercook