350g shortcrust pastry, store-bought or homemade
400ml can coconut cream
6 free-range egg yolks
150g caster sugar
75g unsalted butter, diced
1/4 cup cornflour
2 tsp vanilla paste
1/2 tsp coconut essence
1 cup desiccated coconut, toasted
1/4 cup icing sugar mixture
Toasted coconut flakes, to garnish
Strawberries and kiwifruit, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Roll out pastry between 2 sheets of baking paper to a large disc, 4mm thick. Use it to line a buttered and floured 26cm pie dish. Crimp pastry edges decoratively, then chill until firm. Line pastry with foil, fill with baking weights and bake for 25 minutes, until golden. Remove weights and foil. Return to oven for a further 10 minutes to dry out. Set aside to cool completely.
Meanwhile, combine coconut cream, yolks, 150ml of the cream, caster sugar, butter, cornflour, 1 tsp of the vanilla paste and coconut essence in a medium saucepan. Mix well with a heatproof spatula or flat-bottom wooden spoon. Place over low heat. Cook for 10 minutes, stirring, until bubbling and thick. Strain through a fine sieve into a bowl, then whisk well. Fold in coconut, then spoon into pastry shell, smoothing top. Chill until firm.
3 Whip remaining cream, icing sugar and remaining vanilla into firm peaks. Spoon over pie, then garnish with coconut flakes and top with diced strawberries and kiwifruit to serve.
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