Baked Goods|Desserts

COCONUT AND GINGER PIE

Prep Time 25 mins Cook Time 1 hour Makes 12 Ingredients 4 eggs 1 cup castor sugar 100g softened unsalted butter 100g slivered almonds 1 cup desiccated coconut 2 tbs grated lemon rind 125ml lemon juice 130ml Buderim Ginger Ginger Revitalise Cordial Mixer 250ml coconut milk 1/2 cup plain flour Serving suggestion Whipped cream 365g

Tags: Ginger Revitalise 750ml / Original Ginger Marmalade 365g

Prep Time

25 mins

Cook Time

1 hour

Makes

Ingredients

4 eggs
1 cup castor sugar
100g softened unsalted butter
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
125ml lemon juice
130ml Buderim Ginger Ginger Revitalise Cordial Mixer
250ml coconut milk
1/2 cup plain flour

Serving suggestion

Whipped cream
365g Buderim Ginger Original Ginger Marmalade

Method

Preheat oven to 180 degrees C.
Add all ingredients to a mixing bowl or food processor and blend until well combined.
Pour into a buttered 28cm cake tin and baked for 1 hour or until golden brown. (Note: The mixture will appear very wet. Don’t be concerned as the long bake time will set the liquid into a moist cake.)
Set aside to cool and refrigerate for one hour before serving.
Serve with whipped cream and ginger marmalade.