Step 1: Mix coconut, milk and flour in a pan and bring to a boil. Simmer on low heat until mixture gets nice and thick.

 Step 2: While boiling milk mixture, add water to Jiffy mix, and roll flat. Bake the crust in the oven at 350-400 for about 10 minutes, or until golden brown.

 Step 3: Slowly stir the hot milk mixture into the beaten egg yolks, then put back into the pan and simmer 5 more minutes.

 Step 4: Pour the whole thing into the pie crust, and let it cool. Once cool enough to touch, you can refrigerate until ready to eat.

I added a sprinkle of cinnamon on top, but if I had whipped cream you better believe I would put that on it too! This is perfect for me because I like the flavor of coconut, but absolutely hate the texture of shredded coconut. Win-win.