This works best with fresh coconut, but it will still yield good results with the commercial variety.

1 c. milk
2 eggs, lightly beaten
1 tbsp. melted butter
2/3 c. sugar
1 tbsp. flour
1 tsp. vanilla
1 c. shredded coconut
1 (9 inch) partially baked pie shell

In a medium bowl, combine milk, eggs and melted butter, beating well. Combine sugar with flour and add to milk mixture. Stir in vanilla and coconut and pour into prepared pie shell.

Bake 10 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake 30 minutes longer or until a knife inserted in center comes out clean. Cool on a wire rack. Serve chilled or at room temperature. If desired, garnish with whipped cream and additional flaked coconut.