Ingredients

Method

• 3 cups coconut milk
• 150 g desiccated coconut
• 100 g salted butter, melted
• 2 T vanilla paste
• 2 free-range eggs
• 85 g flour
• 340 g coconut sugar
• 4 T lemon juice
• 120 g caster sugar

Method

Ingredients

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.