麻豆约拍

Method and Ingredients:

Biscuit Base

• 200g crushed plain biscuits 鈥� shortcake, oaty etc
• 50g melted butter

Brush a 10 inch free based flan tin with butter and line with parchment paper.

Melt the butter and mix into the biscuits. Press into the tin and up the sides.

Bake at 180oc for 10 minutes and set aside.

Coconut Cream Layer

• 350ml double cream
• 200g cream cheese
• 100g icing sugar
• juice of 2 limes
• zest of 1 lime ( retain the other zest to garnish)
• 50g desiccated coconut + extra for garnish
• 150ml coconut cream 鈥� available in tins

Whisk the cream and cream cheese together until smooth and soft peaks.

Mix the icing sugar with the lime juice and add to the cream mixture with the coconut, lime zest and coconut milk.

Whisk to stiff peaks and spoon into the case.

Chill.

Butterscotch Rum Glazed Pineapple

• 1 pineapple, peeled, 鈥渆yes鈥� removed, quartered, core removed and chopped
• 50g soft brown sugar
• 50g butter
• 1 teaspoon vanilla
• 2 tablespoons dark or golden rum ( leave it out if you wish)

Cook the sugar and butter in a frying pan until the sugar dissolves.

Add the pineapple and cook for 5 minutes.

Add the vanilla and rum and cook for a further 5 minutes to glaze.

Cool and spoon onto the coconut cream pie.

Sprinkle over the lime zest and extra coconut to serve.