Fresh Coconut Cream Pie

2 cups milk
1/2 cup granulated sugar
Pinch of salt
3 tablespoons cornstarch
4 egg yolks
1 teaspoon water
1/2 cup grated fresh coconut
1 tablespoon butter
1/2 teaspoon vanilla extract
1 (9-inch) baked pie shell

Combine milk, sugar and salt in a double boiler and bring to a near boil. Blend cornstarch, egg yolks, water, and add to milk mixture. Add coconut. Cook over hot water until custard thickens. Add butter and vanilla extract. Cool. Top with meringue or whipped cream.

Meringue
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup grated fresh coconut

Beat egg whites with cream of tartar and salt until soft peaks are formed. Gradually add sugar, beating constantly. When meringue is fairly stiff, pile lightly onto filled pie. Be sure to seal edges. Sprinkle coconut on top. Bake at 400 degrees F for 10 minutes or until lightly browned.