Good recipes can result from experimentation and trying different things. They often come about by not having the correct the ingredients on hand and so substituting others for what a recipe says, or taking a little bit of a few recipes and combining them.
The coconut topping for this recipe came from my mother years ago. Since then I have adapted it to lots of other recipes, all of different fillings in dessert pies. One of our favorites is Pineapple Coconut Pie.
Here is the recipe for Gluten Free Pineapple Coconut Pie
8 ounces of gluten free sweet biscuits – I use coconut biscuits but any plain sweet biscuit will do.
4 Tablespoons lemon juice (you can use orange juice if you want it sweeter, but I prefer lemon)
Mix together and press into a greased pie plate. Chill the pie base in the fridge while you make the pineapple filling.
One 16ounce can pineapple pieces or a small pineapple cut into small pieces.
2 tablespoons corn flour made from corn if you are gluten free. (Despite being called corn flour, most corn flour is actually made from wheat. So check the label.)
One quarter cup water
I tablespoon margarine or butter.
One half cup raw sugar. (If you don’t have raw sugar white will do. It will make it a little sweeter though. I don’t like mine overly sweet)
Place pineapple pieces and syrup in saucepan. When boiling, thicken with corn flour blended with water. Beat in egg yolks and margarine. Allow to cool. When cool spoon into chilled biscuit base.
1 tablespoon margarine
2 tablespoons sugar
Half a teaspoon vanilla essence
Third cup milk (I use skim milk, but you can use full cream if you want)
Beat butter and sugar to a cream. Add beaten egg, milk and enough coconut to make a firm mixture.
Spoon over chilled pineapple filling. Bake in moderate oven till lightly golden.
This dessert can be served hot or cold. Husbands and dinner guests usually love this dessert.