Coconut Pie
Ingredients:
- 1 can of sweetend, condensed milk
- whole milk
- 4 eggs
- 1 dessert spoon of maizena
- 1 pinch of salt
- 300 grams (10,5 oz) of boudoir biscuits ('ladyfingers')
- 1 package flaked coconut
- 8 spoons of sugar
- margarine
Preparation:
Separate the egg white from the yolk. Put the yolk, the condensed milk, the maizena and the salt in a pan. Use the can of the condensed milk to add 2 cans of whole milk. Mix the content of the pan and bring it to a boil. Once the creme is boiling, add a large quantity of flaked coconut according to your tast. Mix it well and take the mixture of the fire.
Use the margarine to butter a tart pan. Cover the bottom of the tart pan with boudoir biscuits. Pour the hot mixture into the tart pan.
Preheat the oven. Beat egg whites stiff and mix them with the sugar. Pour the stiff egg whites on top of mixture in the tart pan. Put the tart pan in your oven and bake untill the egg white of your Torta de Coco is dry and slightly brown. Leaf it to cool and when it has cooled down enough, put it in your fridge (about 5°C-7°C). Unmold it carefully and serve it cool.
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