Pineapple Coconut-Cream Pie (Lactose Free) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I got this simple recipe from a friend who was a natural cook. It makes two pies. The mix can also be used in a parfait style with fruit for another dessert. Has always been very popular with my guests. Ingredients:
2 (400 ml) cans coconut cream |
1 tablespoon honey |
5 tablespoons cornflour |
1 (825 g) can pineapple |
1 tablespoon honey |
5 tablespoons cornflour |
Directions:
1. Mix all ingredients of Base together using just a little of the coconut cream to mix the cornflour with first.
2. Cook on low heat till bubbling slowly and then till thickened.
3. Spread cooked mix into 2 medium size pie dishes and refrigerate.
4. Blend all pineapple from can and add juice last with a little mixed with all the cornflour.
5. Cook slowly till thickened and cooked.
6. Spread onto cooled bases covering whiteness.
7. Decorate with lemon slices, pieces of pineapple, strawberry or kiwifruit.
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