With the good 'advertisement' from Anncoo, though not a coconut fan I decided to give this tart a try as well as to clear the dessicated coconut in my fridge.
This is a delicious and easy to make pie but was a bit hesitant about posting because again, wasnt pleased with the photos!! :(
Recipe source: Anncoo Journal and Valli Little
75g Butter, softened
60g Desiccated coconut
11/2 tbsp Lemon zest
1 1/2 tbsp Orange zest
60ml Lemon juice (or add to taste)
125m Orange juice
200ml Thick coconut milk
70g Plain flour, sifted
- Preheat oven to 170C.
- Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 22cm (9 inch) pie tray.
- Place pie tray at the lower rack of the oven and bake for 60 - 80 minutes. Loosely cover with aluminium foil when you find the pie turning brown during half way of baking. Set aside to cool, then refrigerate for 1 hour to chill.
- Slice and serve with a little blueberry jam and sprinkle some toasted desiccated coconut over it.
(I omitted the blueberry jamand it was good on its own).