This lovely desert recipe was given to me by a lady called Kerry from Launceston.
It is extremely easy to make and when cooked it forms into three layers. The base is a slightly more solid layer, the middle layer is soft and creamy and the top is crisp and crunchy coconut.
The lady who sent me the recipe told me she actually beats together the ingredients in the same container she bakes it in - hence saving on washing up time. Now that suits me right down to the ground.
Ingredients:
4 eggs
1 cup sugar
1/2 cup melted butter
1/2 cup plain flour
1 cup coconut
2 teaspoons vanilla
2 cups milk
Method:
Beat the whole lot together and bake in a greased oven proof dish at 180 degrees Celsius for about 50 - 60 minutes. Voila!
Serves 6
Notes:
It's just dead easy.
Food Facts:
Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as 17,000 pores over its surface. It is said that a mother hen turns over her egg as many as 50 times per day. This is done so that the yolk doesn't stick to the inside of the shell. A fresh egg will sink in water, but a stale one won't. White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.
