I got this recipe in 2009 from Rosie and Timmie, the fabulous cooks at the first silent retreat I attended at the Rivendell Retreat Centre, Bowen Island.
1/4 cup butter
1 cup sugar
1/2 cup flour
pinch of salt
1/2 tsp baking powder
2 cups milk or almond milk
1 cup coconut
1 tsp vanilla
Place in blender and blend until completely mixed. Pour into buttered pie pan (or square glass baking dish). Bake at 350 degrees for 1 hour. When done, crust will be on bottom, custard in the middle and coconut on top.
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