1 sheet puff pastry
¾ cup acerola jam
2 eggs
½ cup sugar
2 cups coconut
1½ Tbl melted butter

Line a pie plate or flan tin with puff pastry, trim edge with knife.

Put half the jam evenly over the puff pastry.

Beat the eggs until thick and fluffy, add the sugar and continue to beat until thick and the sugar is dissolved, add the coconut and melted butter.

Pour the coconut mixture over the jam. Cook for 30 minutes at 180°C or until the coconut mixture is golden in colour.

Remove from the oven and spread the remaining jam over the coconut.

Serve with cream or with custard.

Lyn Benson
Capricornia Branch Newsletter Vol. 14 No.2

DATE: May 1997

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