To Die for Coconut Pie! (New Zealand) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a wonderful, versatile 'pie'. I serve it cold with thick yoghurt and passionfruit pulp, however others like it warm with ice-cream. It's totally up to you. If you like a very moist cake with a tang, then you'll love this - it's to die for. Note: My mum uses milk and coconut extract instead of coconut milk, so that could be an option. Ingredients:
4 eggs |
1 cup caster sugar |
100 g unsalted butter, softened |
100 g slivered almonds |
1 cup desiccated coconut |
2 tablespoons lemon rind |
2 tablespoons orange rind |
1/2 cup lemon juice |
1/2 cup orange juice |
1 cup coconut milk |
1/2 cup plain flour, sifted |
Directions:
1. Preheat oven to 180 degrees.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor or blender and mix until well combined. It should be reasonably runny.
3. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned.
4. Set aside to cool.
5. Serve with cream, yoghurt or ice-cream, warm or chilled.
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