Coconut Custard Pie
Ingredients
- For pudding
- 10 egg yolks
- 2 large eggs
- 2 ozs sugar
- 1 generous pinch ground cloves
- 14 ozs Coconut cream
- 4 ozs grated Coconut
- For garnish
- Coconut (for garnish )
- Fruit for garnish (i.e.banana, mango)
- 1 Tbsp lemon juice
- Fat (for the pan)
- Coconut flakes (for the pan)
Preparation steps
For pudding: Preheat the oven to 175 °C / 350°F. Mix egg yolks, sugar and cloves in a bowl and beat on highest setting of mixer until frothy. Mix coconut cream and grated coconut together and fold into the egg mixture. Oil bottom and sides of cake pan sprinkle bottom of pan with coconut flakes and fill with the custard. Place cake pan in a baking sheet filled with water about 1/2 inch high. Carefully slide onto the middle rack in the oven. Bake 40 minutes until the pudding has set. Remove the pudding from the oven and allow to cool then take it out of the pan and cut into 16 rectangles.
For garnish: Cut 1/2 mango and a banana into small cubes. Mix with 1 tablespoon lemon juice and place on the rectangles. Garnish with thin slices of coconut as well, if desired.
