| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Miscellaneo, Desserts |
10 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter; softened |
| 1 1/2 |
c |
Flour |
| 4 |
tb |
Sugar |
| 3/4 |
c |
Macadamia nuts; chopped |
| 2 |
cn |
Frozen coconut milk; thawed |
| 3/4 |
c |
Sugar |
| 1 |
c |
Water |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Coconut extract |
| 7 |
tb |
Cornstarch |
| 2 |
c |
Water |
| 8 |
oz |
Cool Whip |
|
|
Chopped macadamia nuts; for garnish |
|
|
Flaked coconut; for garnish |
INSTRUCTIONS
CRUST
FILLING
Preheat oven to 350 degrees. Mix the crust ingredients; pat into a
9x13-inch baking pan. Bake for about 20 minutes, cool. Combine the coconut
milk, sugar, 1 cup of water; heat until warmed. Mix together the cornstarch
and 2 cups of water. Add the vanilla, coconut extract, and the cornstarch
to the coconut mixture. Cook just until thickened and pour over the
prepared crust. Cool and then refrigerate. When ready to serve, top with
Cool Whip and sprinkle with the chopped macadamia nuts and the flaked
coconut. Slice and Serve.
Recipe by: Rose Camacho
Posted to TNT Recipes Digest, Vol 01, Nr 921 by Vince & Rose Camacho
<"vcamacho@gte.net"@gte.net> on 8 Ja, n 1998
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