Ingredients:
°400 ml milk coconut (14 oz)
°400 ml 10% coffee cream (14 ounces half and half) – any 10% liquid cream will do
°2 eggs
°150g white sugar (3/4 cup)
°65 g cornflour or cornstarch (1/2 cup)
°1 tub of betty crocker fluffy white or philadelphia type icing, or sweet meringue type icing of your choice
°1 pinch of salt
°1 teaspoon vanilla extract
°1 pie crust already made graham crackers 22.5 cm in diameter
°100 g shredded coconut (1 1/4 to 1 and 1/2 cup)
*Preparation
take a saucepan
Put the coconut milk, cream, cornstarch, sugar, salt and eggs
Mix well
Bring to a simmer on medium heat, stir constantly
When the mixture begins to boil, and it has thickened enough, remove it from the heat (we are looking for a texture of hollandaise sauce)
Add the vanilla extract and 3/4 of the coconut
Pour over the pie crust
Refrigerate for at least 4 hours
Preheat your oven to 175°C (350°F)
Spread the rest of the coconut on the plate
Toast the coconut, until it has a golden color
Spread the icing on the pie
Sprinkle the toasted coconut over the pie
Serve it while the device is still firm
Enjoy !
0 comments:
Post a Comment