Ingredients:
2 (400 ml) cans coconut cream
1 tablespoon honey
5 tablespoons cornflour
1 (825 g) cans pineapple
1 tablespoon honey
5 tablespoons cornflour
Directions:
Mix all ingredients of Base together using just a little of the coconut cream to mix the cornflour with first.
Cook on low heat till bubbling slowly and then till thickened.
Spread cooked mix into 2 medium size pie dishes and refrigerate.
Blend all pineapple from can and add juice last with a little mixed with all the cornflour.
Cook slowly till thickened and cooked.
Spread onto cooled bases covering whiteness.
Decorate with lemon slices, pieces of pineapple, strawberry or kiwifruit.
Servings: 16
Time preparation: 10 min.
Time total: 50 min.