This delicious Caribbean recipe is taken from a prized Barbados cookbook!
A gluten free biscuit base is covered with a layer of creamy coconut filling before being topped by super fluffy meringue.
The gluten free digestive biscuits in the base can easily be replaced by regular biscuits if required.
Coconut Meringue Pie
For The Pie: 300g Gluten Free Digestives, 80g Unsalted Butter, 1/2 Pint Semi-Skimmed Milk, 85g Desiccated Coconut, 60g Caster Sugar, 1/2tsp Grated Nutmeg, 1tsp Vanilla Extract, 3 Egg Yolks (Beaten)
For The Meringue: 3 Egg Whites, 115g Caster Sugar, 1/2tsp Vanilla Extract
1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.
2) Heat the milk in a…
View original post 128 more words