Ingredients
°1 shortcrust pastry
°250g coconut grated
°200g of sugar
°2 eggs
°25cl coconut milk
°10cl white rum
* Methods:
1
Line a pie tin with the shortcrust pastry and prick with a fork.
2
In a saucepan, heat the coconut milk.
3
Then add the sugar and whisk until the mixture is smooth.
4
Remove from the heat then add the grated coconut and mix.
5
In a bowl, beat the eggs using an electric mixer.
6
Then add them to the previous mixture and finish by adding the rum.
7
Mix well then pour over the shortcrust pastry.
8
Bake for 25 minutes in a preheated oven at 210°C.
9
Leave to cool to room temperature then reserve in the refrigerator before serving.
Enjoy!
