1 can (14 oz.) sweetened condensed milk
1 tbsp. grated lemon peel
1/2 tsp. grated lime peel
1/4 c. lemon juice
1/4 c. lime juice
3 or 4 drops green food color
3 eggs, separated
1/4 tsp. cream of tartar
1/4 c. shredded coconut, toasted

Stir together milk, lemon and lime peel, lemon and lime juice and food color. Beat egg yolks slightly; stir into juice mixture and set aside.

Beat egg whites and cream of tartar until stiff and glossy. Fold juice mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set. Just before serving, sprinkle coconut over pie.

TOASTED COCONUT CRUST:

Heat oven to 325 degrees. Spread 3 tablespoon soft butter on bottom and side of 9 inch pie pan. Press 1 1/2 cups flaked coconut firmly and evenly against bottom and side of pan. Bake 15 to 20 minutes or until golden brown. Cool.