Coconut Cream Pie
Biscuit Base
Ingredients
200g crushed plain biscuits – shortcake, oaty etc
50g melted butter
Method
Brush a 10 inch free based flan tin with butter and line with parchment paper.
Melt the butter and mix into the biscuits. Press into the tin and up the sides.
Bake at 180C for 10 minutes and set aside.
Coconut Cream Layer
Ingredients
350ml double cream
200g cream cheese
100g icing sugar
juice of 2 limes
zest of 1 lime ( retain the other zest to garnish)
50g desiccated coconut + extra for garnish
150ml coconut cream – available in tins
Method
Whisk the cream and cream cheese together until smooth and soft peaks.
Mix the icing sugar with the lime juice and add to the cream mixture with the coconut, lime zest and coconut milk.
Whisk to stiff peaks and spoon into the case.
Chill.
Butterscotch Rum Glazed Pineapple
Ingredients
1 pineapple, peeled, “eyes” removed, quartered, core removed and chopped
50g soft brown sugar
50g butter
1 teaspoon vanilla
2 tablespoons dark or golden rum (optional)
Method
Cook the sugar and butter in a frying pan until the sugar dissolves.
Add the pineapple and cook for 5 minutes.
Add the vanilla and rum and cook for a further 5 minutes to glaze.
Cool and spoon onto the coconut cream pie.
Sprinkle over the lime zest and extra coconut to serve.
