I love Coconut Cream Pie. This recipe is from the Eagle Brand Website. Calls for just one can of condensed milk so I'm not sure if this is the one that you are looking for or not. Maybe the other recipe had been doubled? Crackling Coconut Cream Pie Crunchy toasted coconut on a cloud of whipped cream tops this favourite of cream pies. Add a hint of mango for a taste of the islands ! Prep Time: 15 minutes plus chilling time Serving: 6-8 Ingredients: 3 tbsp (45 mL) cornstarch 1/4 tsp (1 mL) salt 1 2/3 cups (400 mL) water 1 can (300 mL) Regular or Low Fat Eagle Brand� sweetened condensed milk 4 egg yolks 1/2 cup (125 mL) sweetened, flaked coconut, toasted 1 tsp (5 mL) vanilla extract 1 (9"/23 cm) frozen deep dish pie shell, baked and cooled 2-3 cups (500-750 mL) whipped cream (optional) Toasted coconut (optional) Mango coulis/sauce (optional) Preparation: 1. Dissolve cornstarch and salt in water; whisk in Eagle Brand, eggs yolks and coconut. 2. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat; stir in vanilla. 3. Pour filling into baked pie shell; cool. Cover and chill 3-4 hours. 4. Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired. Here is a link that might be useful: EagleBrand Coconut Cream Pie

Here's the macaroon recipe I started with: Triple-Cocount Macaroons From: ATK Makes: about 2-3 dozen cookies Ingredients: 1 c. cream of coconut 2 T. light corn syrup 4 large egg whites 2 t. vanilla 1/2 t. salt 3 c. (8oz) unsweetened, shredded, dried coconut 3 c (8oz) sweetened flaked or shredded coconut good semi-sweet chocolate, for dipping 1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly grease. 2) Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes. 3) Drop heaping tablespoons of batter onto parchment (or shape them into pyramids with your fingers). Bake until light golden brown, about 15 minutes, rotating racks. 4) Cool cookies until slightly set, remove to wire rack. 5) Dip bottoms in chocolate; refrigerate until set. --------------------- I revised that recipe to this: Macaroons 1 can coconut milk + 1/3 c. sugar OR 1 can cream of coconut 5 c. sweetened flaked coconut 3 egg whites 2 tsp vanilla Reduce the coconut milk & sugar in a saucepan, until it is thick like sweetened condensed milk. Mix all ingredients, drop by teaspoonful onto a parchment-lined baking sheet, bake at 325F until lightly browned and let cool before disturbing. Lars

It stays hard because of the fat. While there is a high fat content, it's lower than lard or butter and it will have more moisture. However, you can use it for your brownies or your banana bread. It will be a nice combination in either. The texture will be slightly different because your coconut will have more liquid and less fat than say, butter, but it will be interesting and pretty good. If it's sweet, then decrease the sugar in your bread or brownies.

That's a beautiful specimen! I've had my mango tree less than two years and had never even seen one before I got it, since they don't grow in my area without a whole lot of work (temp-regulated auto-on/off old Christmas lights, multiple layer frost covers at night) so I'm new to this. But in my experience so far, the upper leaves are the most susceptible to cold damage and that's what that one brown spot looks very much like. Conversely, a Christmas light bulb directly touching it could scorch it, too, but that seems far less likely in your case.