Impossible Coconut Pie
INGREDIENTS
4 eggs
220g (1 cup) caster sugar
100g butter, softened
100g almond slivers
1 cup desiccated coconut
2 tblpsns grated lemon rind
2 tblspns grated orange rind
½ cup lemon juice
½ cup orange juice
1 cup coconut milk
½ cup plain flour
METHOD
Pre-heat oven — 180C.
Place all the ingredients into a food processor and blend until well combine.
Pour the mixture into a buttered 28cm pie tin and bake for 1 hour or until lightly browned.
Cool and refrigerate for 1 hour before serving.
Serve with
poached cinnamon apricots and lightly whipped cream.
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