This recipe is adapted from Sweets and Treats. I like Coconut Pies and Tarts, not everyone in our family does. I don't get a chance to make Coconut Deserts often, but I'll make this one for Easter this year. I'll share it with the family if anyone's interested in trying it.
Toasted Coconut Tart
Here's what you'll need:
Preheat the oven to 375 degrees. It will be reduced to 350 after the Coconut is toasted and the crust is pre baked.
1 - 9" Pie Pan
1- pre made Pie Crust, or......... make a homemade crust like my wife does. She insists on homemade. She grew up on a Mennonite Farm in Kansas so she knows how to make the best Pie Crust. I don't even attempt it.
Pre bake the crust according to package directions, or at 375 degrees for 15 minutes with pie weights or foiled lined with beans. When it's baked, cool on a rack.
1/4 C Cold Water
1 1/2 C flaked Coconut, toasted on a sheet pan at 375 degrees for 6 minutes.
1 C granulated Sugar
1 TBS Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1 C Half and Half
4 TBS (1/2 stick) Butter, melted
1 tsp Vanilla
1 1/2 C Cool Whip, or you can make Homemade Whipped Cream. I always prefer to make it homemade!
In a medium bowl:
Whisk well and set aside.
In a large bowl:
Half and Half
Add the Sugar mixture to this bowl.
Fold in the Toasted Coconut.
Place the Pie on a Sheet Pan and pour in the filling.
Bake at 350 degrees for 45 minutes.
Remove to a rack and cool completely.
Refrigerate until chilled and serve cold.
Serve each slice with a dollop of Whipped Cream.
Peace in the Kitchen!