A very light, delicious desert pie, especially for holidays. Everyone wants seconds! The crust of coconut.
Cook's Tip:
Best made a day early.
Directions:
Reserve two tablespoons of the coconut. In a nine-inch pieplate, mix together melted butter and the remaining coconut, pressing the coconut firmly on bottom and up the sides of the pieplate. Bake this at 350 degrees for 15 minutes or until the edge is golden brown. Cool thoroughly. Toast the remaining coconut until slightly browned and set aside. Toast the almonds for about five minutes.
In a large bowl, combine the sweetened condensed milk, lemon juice, pineapple, orange and ginger. Mix well. Whip the crean until almost stiff. Fold in the nuts and whipped cream. Pour into the prepared crust, making sure the crust has cooled down to room temperature. Garnish with remaining coconut and additional fruit, if desired. I add one or two slices of orange or a few mandarin oranges. Chill thoroughly at least four hours. Bon Apetit!