| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Microwave |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flaked coconut |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Crushed pineapple; drained |
| 1 |
c |
Pineapple juice |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Corn starch |
| 2 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Lemon rind |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
Place butter in a 9 inch pie dish. Microwave at high (100%) until softened,
15 to 20 seconds. Spread evenly on bottom and sides of pie dish. Sprinkle
coconut into dish, patting into butter on sides and bottom of dish.
Microwave at high (100%) 1 to 2 minutes. Set aside. Place pineapple and
pineapple juice in a 1 1/2 quart casserole. Microwave at high (100%) until
hot and bubbly, 4 to 5 minutes. Combine salt, corn starch, sugar, lemon
juice and lemon rind. Add to pineapple mixture. Microwave at high (100%)
until mixture is thickened, 3 to 4 minutes, stirring twice during cooking
time. Add butter. Stir until butter is melted. Let stand 15 to 20 minutes.
Pour into coconut shell. Chill. Serve with whipped cream.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 216 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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