- 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
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.