Hello dear reader,
How was your past week? If you saw my update post, you will remember why I did not post last week. Well, things are not any better, but I have been evolving each time my baby is going through a growth spurt, it's just that it takes a bit of adjustment, and understanding , that period is the testing part.
Anyways, I am on a mission to lighten my overcrowded pantry, ... At this point I feel if I hoard anymore grocery in there (yes I am a hoarder of grocery, tch tch, not proud of it, but I admit it and vow to not do it again ,...infact I am scared to set foot in a supermarket now thinking I would be tempted to stock up again :-\ ...)....
Keeping that thought in mind, I decided to start with "getting rid of" the readymade pie crust and cans of coconut milk. I got this recipe from internet and with minor substitutions, it's easy peasy :-)
Here is what you need:
1 store bought ready to eat piecrust (I used a granola crust)
3 cups coconut milk
3/4 cup granulated sugar
2 eggs beaten (iam guessing it can be made eggless if I add bit more of cornstarch , but I have not tried it)
1/2 cup cornstarch
1/2 cup sweetened coconut flakes
1 teaspoon vanilla extract
Sliced almonds for garnish
How I made it:
Mix everything for the filling except coconut flakes and almonds in a medium saucepan.
Keep it on low fire and keep stirring until mixture starts thickening. I had to turn up the heat to medium after sometime since it was taking forever on low. But just make sure that there are no lumps, and the first sign of thickening, you turn it back to low. And keep stirring. Add the flakes at this point, stir. Switch off. Transfer to the pie crust. Chill atleast 5 hours or even overnight. Garnish with sliced almonds and Saffron.