22 December 2006

Dessert for the above

Pineapple-Coconut Pie

Yeah, well, so it has American-style ingredients... it still tastes excellent!

  • 1-1/3 cups unsweetened pineapple juice

  • 2/3 cup unsweetened orange juice

  • 1 teaspoon vanilla

  • 1/2 cup cornstarch

  • 2 cups crushed pineapple

  • 1 teaspoon salt

  • 1/2 cup shredded coconut

Briefly blend all but pineapple & coconut. Pour into a saucepan and cook on medium-high until clear, stirring constantly.

Remove from heat & stir in coconut & pineapple.

Fill a baked 9-inch pie shell.

Sprinkle toasted coconut or chopped nuts on top & chill for several hours before eating.

Toast the coconut by putting about 1/4 cup in a skillet & heat on medium. It will burn quickly so keep stirring until it is a light brown.

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