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COCONUT CUSTARD

2 c. milk (can be non-fat)
3/4 c. sugar
1/2 c. Bisquick
4 eggs
1/4 c. margarine
1 1/2 tsp. vanilla
1 c. coconut, shredded

Place all ingredients except coconut in blender on low for 5 minutes. Pour in greased pie plate. Sprinkle coconut on top. Bake 50 minutes on 350 degrees.