Mix the sugar and flour thoroughly, then add salt and milk. Mix well and bring to a boil, stirring constantly. Once it starts to boil, remove from heat.
Add the eggs slowly, stirring quickly while adding so they blend in. Then stir in the butter.
For the coconut cream, add coconut to taste. A half sweetened and half unsweetened mix works well if you don’t want it too sweet.
Pour into your favorite pie shell. It also works great as a pudding without a crust, though a traditional flour crust is preferred for pie. Cover the cream with a piece of plastic wrap while it cools in the fridge so it doesn’t form a skin.
Adjust amount of coconut to taste
