Pineapple Coconut Cream Pie (SF)

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Pineapple Coconut Cream Pie

 

 

 

Base:

 

8 or 9 " (20 or 23 cm) base of choice (cookie crumb, nut etc.)

 

Coconut Cream Layer:

 

two 400 ml (13 1/3 oz) cans coconut cream

1 tsp vanilla essence (extract)

1/4 cup cornflour

1 1/2 tsp agar powder

 

Pineapple Layer:

 

one 825 g (29 oz) can unsweetened pineapple

4 teaspoons sugar

6 2/3 tablespoons (5 Aust. tbsp) cornflour (cornstarch)

 

 

In a small bowl, combine cornflour with a little of the coconut

cream to form a smooth paste. Set Aside.

In a saucepan, combine remaining coconut cream, vanilla essence,

sugar and agar powder. Bring to the boil. Reduce heat and simmer for

4 –5 minutes. Stir in cornflour paste. Stirring constantly, return

to the boil. Still stirring, allow to simmer and thicken for around

30 seconds. Pour over prepared base. Place in refrigertor to cool

and set.

 

In a food processor, combine pineapple, sugar and cornflour. Place

in a saucepan. Stirring constantly, bring to the boil. Reduce heat

and simmer for around 60 seconds, until mixture has thickened.

Spread over the coconut layer. Return to refigerator.

 

If desired, decorate with slices of fruit such as pineapple, bananas

(soaked in lemon juice), strawberries, kiwi fruit etc.