Sunday, October 18, 2009

Moist Coconut Pie


This is a Thai recipe and it is definitely one of my favourite desserts to make and eat!! Definitely not one recipe I'll want to forget so here it will stay. I've made this many many times for many many parties and each time, loved by all, guys and gals, young and old and all nationalities. My plate will come back empty and someone always asks me for the recipe and here it is:

Ingredients:

4 eggs
125g butter, softened
1/2 cup plain flour
1/2 cup milk
1 cup caster sugar
1 cup coconut ( you can use dessicated coconut as substitute for fresh coconut )
400ml can coconut milk

Directions:
1. Preheat oven to 180C
2. Blend or process all ingredients until smooth
3. Pour into greased 23cm pie plate
4. Bake in over 1 hour
5. Cool to room temperature
6. Turn onto serving plate, if desire, decorate with whipped cream, glace cherries and toasted shredded coconut.

*pie can be made a day before required - tastes even better after it's been in the fridge
Hope you enjoy this recipe :D

7 comments:

  1. Wow Jenny...
    Thank you so very much for sharing this awsome recipe!!!

    Will let you know about if I was so succesfull!!

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  2. Jenny, what is caster sugar? Can regular granulated sugar be used?

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  3. Caster sugar is just really fine sugar which dissolves faster than granulated sugar. You can certainly use granulated sugar as substitute, this recipe is very forgiving! hehe

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  4. Hi Jenny! Is the coconut milk the sweetened type? Bettina

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  5. Hi Bettina,
    Glad you giving this recipe a bash :D
    The coconut milk is not sweetened, it normally comes in a can and it's just pure coconut milk extracted from fresh coconuts.

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  6. does the top stick to the plate after turning out?

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    Replies
    1. Hi, thank you for visiting my page. With this cake you do not turn it out as it will fall apart. It is best chilled then remove the cake ring and serve. :)

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