10 1/2-inch tart pan with removable bottom (or
inutes.
Mix the syrup, coconut, double cream, grated lemon and
Preheat the oven to 350\u00b0F. Arrange tart crusts on a baking pan. Bake for 10-15 mins, until cooked and golden. Set aside to cool.
Combine condensed milk, coconut, and lemon and lime juices and peels in a large bowl. Spoon into tart crusts.
Refrigerate until ready to serve.
Preheat the oven to 350\u00b0F. Grease a 9-inch pie dish.
Combine the coconut, sugar and sifted flour in a large bowl. Add eggs, milk, butter, passion fruit pulp and lemon juice and mix well. Pour the mixture into the prepared dish.
Bake for 45 mins, or until the tart is lightly browned land set. Dust the tart with sifted powdered sugar. Serve it warm or cooled with fresh strawberries.
Preheat oven to 425\u00b0.
Roll out the pastry and use to line a 9-inch tart pan or individual tart pans. Bake the crust partially, until the pastry looks dry but is still very pale. Cool completely before filling. Reduce the temperature to 350\u00b0.
small saucepan simmer the coconut, sugar, water, butter, and salt
Combine
and
blend well.
Then
stir
in
1
1/3
cups coconut.
Pour into 8 unbaked
tart
shells or 1 large unbaked tart shell.
Bake 40 minutes until a knife inserted off center of tart comes out clean in a 350\u00b0 oven.
Over moderate heat, melt butter in medium saucepan.
Add sugar and bring to a boil; boil 2 minutes, stirring constantly.
Remove from heat and stir in heavy cream, lemon zest, nuts and coconut. Bring mixture back to a boil.
Remove from heat and stir in bourbon or rum and vanilla extract.
Pour into prepared tart shell and bake at 350\u00b0 for 30 minutes or until the filling is bubbly, thick and golden brown.
Cool for 5 minutes, remove from pan. Serve with fresh whipped cream.
ish is shaken.
The tart will continue to set as
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix ingredients until smooth.
Pour into a 9-inch pie shell. Bake 40 to 45 minutes at 350\u00b0.
May substitute 9-inch pie shell with tart pie shells.
he egg whites, sugar and coconut in a bowl and mix
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
inutes.
Beat eggs, add coconut and sugar.
Bring milk
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without