Coconut Cream Pie

Ingredients

• 320 g ready-rolled shortcrust pastry
• 400 ml coconut milk
• 250 ml whole milk
• 4 egg yolks
• 125 g caster sugar
• 40 g cornflour
• 75 g desiccated coconut
• 300 ml double cream
• 20 g coconut flakes, toasted

Method

1. Line a 23cm pie dish with pastry and blind bake until golden.
2. Heat the coconut milk and milk. Whisk the yolks, sugar and cornflour, pour on the milk and return to the pan.
3. Whisk until thick, stir in the desiccated coconut and cool.
4. Pour into the case and chill. Top with whipped cream and toasted coconut.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.