So Easy Coconut Custard Pie

This simple dessert takes just a few minutes to whiz together, and another forty-five or so minutes to bake.  Black berries and sweet cherries compliment the coconut, and a drizzle with rooh afza, aka rose syrup, makes it especially luxurious.  

You couldn’t find an easier baked dessert if you tried!  

For those of you who are reducing your dairy intake, the coconut milk comes in handy, otherwise, use whole dairy milk.

2 cups coconut milk or whole milk

1 cup unsweetened dried coconut

4 eggs

1 teaspoon vanilla

½ cup white flour

6 tablespoons ghee (clarified butter)

pinch of salt

¾ cup of vanilla sugar, or plain if you don’t have

1 cup pitted sweet cherries, blackberries, mixed

1 tablespoon rooh afza (rose syrup)  

Assemble the first eight ingredients in the blender.  Whiz for a couple of minutes.  Pour into a greased baking dish or spring form pan.  (I used more ghee to get the pan nice and slippery.)  Drop the fruit into the batter.  Drizzle with syrup and 

The rooh afza colour will be lost when cooked, sigh...

bake for forty-five minutes at 350 F till it looks set, is golden at the edges, and a toothpick inserted into the middle comes out clean.  Cool on a rack.

This can be served barely warm or chilled-- it’s up to you.  Just before serving, drizzle a squidge more of the fabulous rose syrup on the custard pie, just to make it that much prettier and tastier too.

The next time I make this recipe, adapted from the Allrecipes site, I’m going to use two cups of the dried coconut, maybe even more, just to see where that takes me.  If you get to that experiment first, please let us know how that turns out!  

Don't forget to drizzle more rooh afza over this when serving.  Just a tiny bit though!