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Ingredients825ml single cream400ml double cream 2 eggs 175g granulated sugar 60g plain flour 1/4 tsp salt 275g dessicated coconut 3/4 tsp vanilla extract 1 x ready made pastry case |
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Method1. In a saucepan, combine the single cream, eggs, sugar, flour and salt.2. Bring to a gentle boil over a low heat, stirring continuously. 3. Once boiling, take the pan off the heat and stir in 3/4 of the dessicated coconut. Add the vanilla extract. 4. Pour the mixture into the pastry case and chill in fridge for 2-3 hours until firm. 5. In a separate bowl, pour in the double cream and whisk until soft peak stage. Add the remaining coconut and mix well. 6. Add to the chilled pie. | |||||||||||||||||||||
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