¾ cup coconut milk
¼ tsp salt
1 tbsp brown sugar
¾ cup shredded coconut
2 tbsp butter
1-15½oz can pineapple, drained
Preheat
oven to 350º. Grease one quart casserole
dish. Drain potatoes then mash and add milk, butter, sugar and salt. Beat until fluffy. Mix in pineapple and ½ of the coconut. Pour into dish and sprinkle balance of
coconut on top. Bake 25-30 minutes.
