| 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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