• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping or heavy cream

Coconut Cream Pie

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• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

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• 6 eggs
• 6 oz. Coco Lopez Cream of Coconut
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup sugar
• 8-oz. can crushed pineapple, juice reserved
• 6 hamburger buns
• 1/2 cup toasted coconut

Tropical Rum Sauce

• 4 oz. Coco Lopez Cream of Coconut
• Reserved pineapple juice
• 1/4 cup sugar
• 1/2 cup half-and-half, or heavy cream
• 1/2 cup coconut rum*

*If coconut rum isn't available, use regular rum in its place.

Pineapple Coconut Bread Pudding

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• 3 cups coconut milk
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon chile flakes
• 4 sprigs cilantro
• zest and juice of 2 limes
• 3 tablespoons sugar
• 2 pounds jumbo lump Gulf crabmeat, picked over
• salt and freshly ground black pepper to taste
• 4 green onions, sliced into thin rings
• 12 Bibb lettuce leaves

Coconut Crab in Bibb Lettuce Wraps

Click for Video of Cooking Demonstration