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Filling- combine first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until full bubbly again. Cook 2 minutes. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 tsp vanilla. Pour into pastry shell.
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