*Baked Coconut Custard*
Serves 6 to 8, makes one 9 or 10 inch pie

You might be tempted to think this is a pie, but there's no crust.  It is a mouth wateringly creamy custard, baked in a pie pan with a golden crisp coconut top.  Delicious.  Slice in wedges to serve with a spoonful of softly whipped cream and perhaps some sliced fruit.  This has to be one of the easiest desserts going!

500ml of milk (2 cups)
2.2 ounces plain flour (1/2 cup)
1 tsp baking powder
1/4 tsp salt
4 large free range eggs
8.5 ounces sugar (1 1/4 cups)
1 1/2 tsp vanilla extract
3 ounces sweetened flaked coconut (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 or 10 inch pie dish well.  Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender.  Blend together for 3 minutes.  Add the coconut and blend for about 2 or 3 seconds longer.  Pour this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly.  Remove from the oven and let cool, or serve warm.  If cooling and serving later, chill in the refrigerator and warm a bit before serving.