By Devi Poojari
Thick, creamy coconut filling with a crispy pie crust and toasted coconut flakes, is the ultimate summer dessert to enjoy with friends and family.
1 cup sweetened desiccated coconut 1 + ½ cup milk 1 cup heavy cream ½ cup all-purpose flour 2 eggs, beaten 1 teaspoon vanilla essence Readymade pastry sheet ½ cup whipped cream 1 teaspoon salt 2-3 tablespoons toasted coconut flakes
Preheat the oven to 175 degrees Celsius and cut out the pastry sheet to line a greased pie tray.
Whisk together the milk, cream, vanilla, salt and eggs.
Add the flour and pour the mixture into a saucepan.
Gently stir the mixture and cook on a low flame for 4-5 minutes, until it starts to thicken slightly.
Add the desiccated coconut and mix thoroughly to combine.
Pour the coconut filling into the waiting pastry-sheet-covered tray and bake in the oven for 20-25 minutes, until the top is set.
Bring it to room temperature before refrigerating for 4 hours and garnishing with toasted coconut flakes before serving.