2 cups desiccated coconut / freshly grated coconut
1 can coconut milk
3/4 cup caster sugar
2 table spoons butter
2 eggs separated
1 teaspoon vanilla essence
2 drops almond essence
2 table spoons apricot jam
For the base See pastry base here/ Blind bake the pastry base in a 9 inch pie tin for 20mins in a Pre-heated oven of 180 degrees.
In a medium pot place coconut, coconut milk, sugar, salt and butter and bring to a simmer for 15 minutes and allow to cool.
Separate eggs and whisk egg white until they form stiff peaks.
Once coconut mixture has cooled, beat egg yolks and mix them well into the mixture.
Carefully fold egg whites into coconut mixture and add vanilla and almond.
Spoon apricot into blind baked pastry case and spread well.
Add the coconut mixture carefully to the pastry case and bake for a further 25mins in oven at 180degrees until the filling is firm and golden brown in colour.
Enjoy with home made ice-cream see recipe easy classic ice-cream