About this recipe: A superb gluten-free "pastry" case, which is great for sweet or savoury tarts, flans or quiches. It's made with just two ingredients - coconut and butter.
This crust is so good. I did add 1/2 C. more coconut for a thicker crust, then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well, it was really good. - 08 Jun 2004 (Review from Allrecipes US | Canada)
This crust is just too yummy! I used 1 and 1/4 cup of dried unsweetened coconut from the healthfood store, and 1/4 cup of the sweetened angel flake coconut. I combined the coconut and butter in my food processor. The crust turned out wonderfully crisp and almost cookie like. (Just not as sweet.) Wonderful with sugar free pudding as a filling. What a treat! - 11 Jan 2005 (Review from Allrecipes US | Canada)
This crust is wonderful! I've used it with the Old Fashioned Coconut Cream Pie recipe that appears elsewhere on the site. It's a dynamite combo! - 30 Jul 2001 (Review from Allrecipes US | Canada)