*Ingredients
°1 shortcrust pastry
°250g coconut grated
°200g of sugar
°2 eggs
°25cl coconut milk
°10cl white rum
* Methods:
1 Line a pie tin with the shortcrust pastry and prick with a fork.
2 In a saucepan, heat the coconut milk.
3 Then add the sugar and whisk until the mixture is smooth.
4 Remove from the heat then add the grated coconut and mix.
5 In a bowl, beat the eggs using an electric mixer.
6 Then add them to the previous mixture and finish by adding the rum.
7 Mix well then pour over the shortcrust pastry.
8 Bake for 25 minutes in a preheated oven at 210°C.
9 Leave to cool to room temperature then reserve in the refrigerator before serving.
Enjoy!
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