Easy and yummy-cold or hot. "It's my standby dessert for unexpected guests, because I always keep condensed milk and coconut in the pantry."

Anne Gracie

1 can condensed milk (that thick sweet stuff)

1 can milk-(use the emptied condensed milk can) (half a pint-)

half can water (quarter of a pint)

1 ½ cups (4 oz.-125g) desiccated coconut

3/4 cup sugar

4 large eggs

slurp of vanilla essence

1-heat sugar until it caramelizes and line a warmed pie plate with it ( basically you're letting sugar turn to toffee, tipping it onto a warm pie plate and sloshing it around)

2-beat eggs, add condensed milk and everything else-mixing well (use an electric beater) Pour into pie plate.

3-bake about 50 minutes (until golden) at 350F (180 C).

4-Turn out onto serving plate while HOT by slicing knife gently around crust, then inverting pie onto another plate (put serving plate over it and flip them both upside down). What happens is that during baking, the coconut floats to the top and forms a crust and this, when you've inverted it, becomes the pie base, with the custardy stuff above it and the caramel on top.

5-serve hot or cold with cream or ice cream or by itself.

Very yummy-kids and oldies all love it.