1 14-oz. can of sweetened condensed milk
7-ounces unsweetened coconut flakes
small handful of crystallized ginger
small handful of sugar
1 teaspoon of vanilla extract (if desired)
1 cup of ginger marmalade, for topping
Two apricots, cut into thin slices, for garnish.
Preheat oven to 350°F. Grease and flour a 9-inch pie dish,
preferably using butter.
In a blender, combine the eggs, condensed milk, coconut, sugar, and
ginger until smooth. Pour into pie plate, and put into preheated
oven. Bake until a toothpick inserted in the middle comes out clean,
about 45 minutes. Allow to cool.
Once the pie is cool to the touch, unmold it. Cover the pie with
ginger marmalade and slices of apricot.
You can substitute the dry ingredients with other nuts (coconut,
pecans, walnuts, etc.). I've used pecans and covered the cake with
dark chocolate. Also, I've used pinenuts, decorating the cake with
white chocolate or pistachios with caramel-topping. Add one
teaspoonful of vanilla, coconut, almond or other appropriate extract