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Looking for a way to use this light coconut milk box? Try this coconut tart! This dessert recipe will satisfy all the sweet teeth and it will have allcoconut Fan savoring every delicious bite.

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Nutrition:269 ​​calories, 10 g of grease (5 g saturated), 258 mg of sodium, 1 g of fiber, 25 g of sugar, 7 g protein

Made 8 servings

Ingredients

Package 1/2 15 ounces refrigerated pie cruste (1 crust)
3 eggs
2/3 cup of sugar
3 tablespoons corn corn
1/4 teaspoon salt
1 12 ounces can evaporate fat-free milk
1/2 cup of unsweetened light coconut milk canned
1 tablespoon of butter
1/2 cup of coconut upset
1 1/2 Vanilla teaspoon
1/2 teaspoon of coconut extract
1/2 teaspoon of corn corn
1/4 Tartar teaspoon
1 tablespoon of unsweetened coconut chips

How to do it

1. Roll the pie crust; Transfer to a 9-inch pie plate.; Flute edges and cook depending on the instructions of the package; costs. Put aside.
2. Preheat the oven to 350 degrees Fahrenheit. Egg yolks separated from the whites; Define the whites aside for the meringue. To fill, in an average saucepan, combine 1/3 cup of sugar, 3 tablespoons of cornstarch and salt. Incorporate evaporated milk and coconut milk. Cook and stir over medium heat until thickened and sparkling. Cook and stir for 2 minutes more. Remove from heat.
3. In a small bowl, lightly beat egg yolks. In about 1 cup of hot milk mix in the beaten egg yolks, stirring constantly. Return all the mixture to the pan. Cook and stir up to Pedieu. Cook and stir for 2 minutes more. Remove from heat. Stir in butter. Incorporate coconut 1/2 cup, 1 teaspoon of vanilla and coconut extract. Continue to fill hot; Prepare the meringue.
4. For the meringue filling, in a middle mix bowl, beat the egg whites, the rest 1/2 teaspoon of corn corn, the remaining teaspoon vanilla 1/2 teaspoon and the cream of Tartar at the average speed of an electric mixer until electrical peaks increase until electrical peaks until electric peaks increase. Gradually add 1/3 cup of 1/3 sugar, 1 tablespoon at a time, beating until the shape of the rigid peaks (the tips are straight).
5. Pour a hot fill into a baked pastry shell. Spread meringue evenly on filling; seal at the edge of the dough. Sprinkle with 1 tablespoon of upset coconut. Cook in an oven of 350 ° F for 15 minutes.
6. Cool on a wire rack for 1 hour. Shudder 2 to 6 hours before serving; Cover and refrigerate for longer storage.

Eat

Naked,Dang, andLet's do bio Are large brands of unsweetened coconut chips.

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