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Coconut Cottage Pie Recipe


1/2 cup butter, softened

1/3 cup packed brown sugar

1/4 cup all-purpose flour

3/4 cup all-purpose flour

1 teaspoon ground nutmeg

1 teaspoon salt

1 cup coconut milk

1 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar and flour until smooth. Beat in the flour mixture until just blended. Stir in the salt, coconut milk, vanilla extract and eggs. Mix all ingredients together. Shape dough into a 9 inch square. Place dough in the preheated oven.

Remove parchment paper from baking sheets. In a medium bowl, cream together the coconut cream cheese mixture and the eggs. Mix with a hand until well blended. Pour cream cheese mixture into cooled crust. Dust with coconut cream cheese mixture.

Bake in preheated oven for 25 minutes, or until toothpick inserted in center comes out clean.


ilini Jihnsin writes:

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I used a little coconut milk and a little water, and it turned out perfect. It took me a lot longer to bake, but that's cause my oven is . I will be baking this at least another 15 minutes, maybe more, until it reaches the right consistency for our taste.
lklklklklklklk writes:

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I used a special purpose cake mix, it was amazing. I made no changes and it was delicious. I did make some substitutions, I substituted pure maple syrup for the molasses, and I substituted coconut for the white sugar. I also substituted cassava flour for the other half of the coconut. It turned out very good, I wish I would have read all of the reviews first, I think it would have been clearer. Thanks for the recipe, I will be making it again.
latzflcat writes:

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This was a fun pie to make and was well received at the Christmas party. There were quite a few complaints with the filling, however. The chocolate chips were way too sweet and the coconut too much for my taste. Next time I'd leave the chips small and cut the coconut in half. I also baked the pie with the coconut on the bottom and almond pieces facing down instead of "on top", and I thought that was a better pie. The almond and chocolate chips were a great texture and held the pie together nicely. I'll definitely make it again and cut the coconut pieces smaller next time. A note about the crust for those who are wondering: the coconut on my crust was from a jar of coconut, and this pie is pre-cooked. So, in theory, you could use store bought crust, but I didn't bother with that, and didn't have any left over.