Ingredients
– 1 cup fresh raspberries
– 1 cup coconut milk
– 2 eggs
– 1/2 cup sugar
– 2 tablespoons cornstarch
– 1 pinch salt
– 1/2 teaspoon vanilla extract
– 1 pre-made pie crust
– 1/4 cup shredded coconut
– Whipped cream for topping
Method
1. Preheat your oven to 180°C (350°F).
2. In a large bowl, whisk together eggs and sugar until smooth.
3. Stir in coconut milk, cornstarch, salt, and vanilla extract. Mix well.
4. Fold in the raspberries and half of the shredded coconut.
5. Pour the mixture into the pre-made pie crust and sprinkle the remaining coconut on top. Bake for 30-35 minutes until set.
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