1/3 cup flour (all purpose)
14 oz coconut juice
4 tblsp butter
1/4 cup chopped almonds
1 1/2 cup young coconut meat
1/4 cup raisins, optional
Using high speed mixer, beat together eggs and sugar until mixture thickens.
Slowly add condensed milk. Mix well with a spoon.
Add butter and flour. Beat again to mix.
Add young coconut juice, coconut meat and nuts.
Grease a 9x13 inch casserole pan and pour in batter.
Bake 350 degree 40-45 minutes.
When the tart done, place the raisins on the top of the tart and bake 5-10 minutes more.
For best taste, keep the tart in the refrigerator and serve cold.
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