INGREDIENTS

1/3 cup butter

½ cup flour

1 can of 400 ml of coconut milk

1 C. cornstarch soup

1 ½ (375 ml) cup of Domaine du Grand Reed maple syrup

½ cup pressed brown sugar

½ tsp. vanilla essence

A pinch of salt

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STEPS ​

1. Preheat the oven to 350˚F (175˚C).

2. Line a 23-cm (9-inch) pie dish with a crust.

3. Bake for about 20 minutes or until golden brown. Let cool.

4. In a saucepan, melt the butter over medium heat.

5. Add the flour, stirring with a whisk.

6. Stir in the coconut milk.

7. Combine maple syrup, brown sugar, cornstarch and vanilla.

8. Add the maple syrup mixture to the flour, bring to a boil, stirring constantly.

9. Pass to the mixing arm if necessary.

10. Boil for 2 minutes or until the mixture has thickened.

11. Leave to cool for a few minutes.

12. Pour into crust and refrigerate until ready to serve.