by Rylan Mascarenhas
Pillsbury pie crust (2 sheets)
2 x 14 oz cans of pineapple chunks
1 x 300 ml can condensed milk
170 grams shredded coconut
½ cup 2% milk
500 grams sugar
⅓ cup icing sugar
Combine the filling ingredients in a saucepan and cook over low heat stirring occasionally.
Once the filling starts to thicken, turn the heat down and stir constantly. This step is the most time consuming. When the filling starts to leave the sides of the saucepan, turn the heat off and allow it to cool.
Preheat the oven to 450 F. While the oven is preheating, lay one sheet of pastry in a glass dish, and gently press it to the corners. Trim the edges if needed.
Spread the cooled filling out inside the bottom crust and smooth the top. Lay the second sheet of pastry over the filling. Fold the top crust under the bottom crust around the edges and crimp. Poke holes with a fork into the top crust to prevent bloating. Or use a lattice crust to top the filling.
Bake for 12-15 minutes or until the top starts to brown. Cover with foil and return to the oven for another 25 minutes approximately for a total of 45 minutes. Remove and allow to cool on the counter before glazing.
For the glaze, add syrup to the icing sugar slowly, until you reach a consistency like honey. Drizzle over the pastry and cut into squares or use a cookie cutter.
Rylan Mascarenhas is a university student living in Centennial who fondly remembers his Nana making this treat at Christmas. He tracked down the recipe and added his own twists.