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     "And I saw another angel ascending from the east, having the seal of the living God: and he cried with a loud voice to the four angels, to whom it was given to hurt the earth and the sea, Saying, Hurt not the earth, neither the sea, nor the trees, till we have sealed the servants of our God in their foreheads."  -Revelation 7:2-3

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Toasted Coconut Cream Pie

2 2/3 cup Coconut milk (I use 1 can coconut milk and enough soymilk to equal 2 2/3 cups fluid)
1 cup shredded, unsweetened coconut
1/4 cup pure maple syrup (grade B has more nutrients than grade A)
1/4 cup cornstarch
pinch salt
1 graham cracker crust

Place coconut in an 8x8 pan and toast in the oven until the edges and the bottom are browned, about 5-8 minutes (Be sure to watch this carefully, as coconut burns VERY easily) Stir and set aside. In a small measuring cup, whisk 1/3 cup of coconut milk into cornstarch, pressing out any lumps. In a medium saucepan, heat the remaining coconut milk, syrup and salt. Whisk in the cornstarch mixture, stirring constantly until it comes to a full rolling boil. Simmer on low for 1-2 minutes. Remove from heat and stir in 3/4 cup of toasted coconut. Pour into a prepared graham cracker crust and sprinkle with the remaining toasted coconut for a garnish. Chill for several hours or overnight before serving.

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