1 3/4 cups water
1 cup milk
1/3 cup butter, softened
1 cup flaked coconut
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 (15 ounce) can sweetened coconut milk
1 (12 ounce) package cream cheese, softened
4 tablespoons skim milk
1 teaspoon vanilla extract
In a large pot over medium heat, stir together water, milk, butter, coconut, sugar, vanilla and cinnamon. Bring to a boil, stirring constantly.
Remove pot from heat. Slowly pour in coconut milk, blending until smooth. Return pot to heat. Stir in cream cheese and milk while stirring. Gradually pour into creamed mixture, continuing to stir until all ingredients are combined. Return to a boil, stirring constantly. Boil 5 to 6 minutes, scraping up all the bits of liquid. Reduce heat to medium-low and stir in vanilla. Remove from heat and stir in cream cheese and milk until incorporated. Remove from heat.
Pour cream cheese mixture into a large container, filling to the top with whipped cream. Pour cream cheese mixture into baked pastry. Cut into squares. Serve warm.