Double Crust Coconut Pie

• Pastry for 2-crust pie
• 6 cups shredded coconut
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup coconut milk
• 3 egg whites
• Milk or cream

Preheat electric oven to 400°F. Line a 9-inch pie plate with pastry. In a medium bowl, combine coconut, sugar, salt, and coconut milk. In small bowl of electric mixer, beat egg whites until stiff peaks form. Gently fold into coconut mixture. Spoon into prepared pie plate; cover with top crust. Brush crust lightly with milk or cream. Bake for 30 minutes. Makes 8 servings.