s too stiff add more coconut milk. If it is too loose
aucepan heat 21/2 cups coconut milk.
Add 3/4 white
inch pie dish.
In a saucepan, cook coconut milk over low
9\" pie pan with nonstick spray. Mix egg white, coconut, sugar
br>Blend in coconut milk.
Pour filling into prepared pie shell and
ocessor, pulse animal crackers, coconut, and 2 tablespoons of
quart saucepan combine sugar, coconut milk and 1 cup of whole
For Pie Shell:
Process flour, salt, sugar and coconut together in food
e 398-ml can of coconut milk with the table cream to
Put the ghee or coconut oil in a saucepan, warm
b>pie shell according to package instructions.
Combine milk, 1/4 cup coconut milk
>To partially bake the pie crust, roll out one
ugar until smooth. Add the coconut milk to a saucepan, bring to
Prebake pie crust.
Reduce oven temperature to 350\u00b0F (175\u00b0C).
Beat eggs, sugar, vanilla extract, coconut extract and salt until well mixed. Set aside.
Mix 1/4 cup of Coconut Milk with cornstarch in a medium saucepan until cornstarch is completely dissolved.
Add remaining Coconut Milk over low heat & stir constantly - do not boil. Cook until sauce begins to thicken. Remove from heat.
Pour custard into the pie shell. Sprinkle with coconut.
Bake 25 - 30 minutes or until the custard is set.
Serve warm or cold.
elp the bread absorb the coconut milk without sogging out.
While
alf and half with the coconut milk over medium heat, until steaming
edium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
o 325*.spread 5 tbls coconut in pie plate and toast 9
nd refrigerate overnight.
Combine coconut milk, lemongrass and two of the
Pour coconut milk into sauce pan.
Add regular milk, brown sugar.
Heat till hot.
Add chopped white chocolate.
Stir until all is smooth and creamy and hot.
Pour into mugs.
Add Grand Marnier to taste.
Dollop with whipped cream and sprinkle cinnamon on top.
Enjoy!