The differences between a tart, a pie, and a quiche are a blur.~ ~Yotam Ottolenghi
Now that the weather has turned cooler, I am looking forward to making coconut-based desserts. Or even simple coconut cakes and muffins. The other day, we picked a few coconuts from my one and only tree. I had used the milk in a cake and the grated coconut was left sitting in the fridge.
It helped that I had a some left-over pastry dough. So what better than bringing the two together in a pie that makes you want to reach out for another. That is after you have just finished the first slice….
For the shell, I used an 8 inch tin. The pastry was not baked blind.
Roll out the dough and place it on the tart tin. Press the edges on both top and bottom, With a help of the rolling pin, remove the overhang by rolling right across the edges. Prick with a fork and chill as you prepare the filling.
- 1 cup grated coconut
- 1/2 cup sugar
- 1/2 cup milk (I used Taaza)
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 3 tablespoons melted butter
In a bowl, mix all the ingredients mentioned above till no lumps remain.
Take out the prepared pie shell and pour the filling into it.
Bake in a preheated oven at 180 C for about 40 minutes or until a skewer inserted in the centre comes out clean.
Remove and cool. Cut into wedges and serve. This is lovely with tea or coffee.