CARAMBOLA AND COCONUT PIE
Ingredients:
Base
2 cups fresh grated coconut
1 cup sultanas
fresh grated rind of one orange
1 cup of fresh orange juice
2 figs
2 prunes
Filling:
carambolas
2 Tbl agar agar (vegetable gelatine)
½ cup water
½ cup coconut water
1½ cup fresh orange juice
¼ cup honey
Method:
Soak the sultanas in the orange juice.
Blend the base ingredients together in a processor or blender. Press into pie shell.
Slice carambolas cross-wise. Fill pie shell with slices. Refrigerate.
Heat water with agar agar. After agar is dissolved, add coconut water, fresh orange juice and honey. Blend or process till fluffy.
Pour over carambola slices. Decorate with fresh coconut Refrigerate. (Agar is available at Health Food Stores).
DATE: July 1982
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