This is made in almost the same way as the lemon meringue pie but has a totally different flavour and a must for coconut lovers.
For the Pastry
½ Cup Butter
1 Cup Flour
2 Tbsp water
For the Coconut Filling filling
¾ cup desiccated coconut
½ cup cornflour
2 cups milk
4 egg yolks
1 tbsp butter
1 tsp vanilla extract
1 tbsp honey
For meringue
4 Egg Whites
½ Cup honey
2 tbsp water
Method
Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest.
Preheat the oven to 180c On a floured surface roll out the pastry to around 2mm thick lay it over the pie tin and tuck in neatly. Then trim up the excess pastry. Line with baking paper and fill with rice/beans/baking beans. Bake for 20-30 minutes.
Combine cornflour and milk in a pan and heat for a few minutes until thick and bubbling. Lightly beat the egg yolks and vanilla together and gradually add the hot milk mixture mixing all the time. Once combined pour back into the pan for a couple more minutes add the butter, honey and coconut and stir through until the butter has melted.
Beat the egg whites to stiff peaks (this is much easier with an electric mixer). Boil the honey and water for about 5 minutes until it is thick and dark. Very gradually add the hot honey to the beating all the time.
Pour the coconut mix into the pastry case and level it. Spoon the meringue mix over the top and swirl it to a peak. Pop the whole thing in the oven for 10 – 15 minutes until it's brown on top.
Cool for about an hour then refrigerate for at least 3 hours before serving.
For the Pastry
½ Cup Butter
1 Cup Flour
2 Tbsp water
For the Coconut Filling filling
¾ cup desiccated coconut
½ cup cornflour
2 cups milk
4 egg yolks
1 tbsp butter
1 tsp vanilla extract
1 tbsp honey
For meringue
4 Egg Whites
½ Cup honey
2 tbsp water
Method
Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest.
Preheat the oven to 180c On a floured surface roll out the pastry to around 2mm thick lay it over the pie tin and tuck in neatly. Then trim up the excess pastry. Line with baking paper and fill with rice/beans/baking beans. Bake for 20-30 minutes.
Combine cornflour and milk in a pan and heat for a few minutes until thick and bubbling. Lightly beat the egg yolks and vanilla together and gradually add the hot milk mixture mixing all the time. Once combined pour back into the pan for a couple more minutes add the butter, honey and coconut and stir through until the butter has melted.
Beat the egg whites to stiff peaks (this is much easier with an electric mixer). Boil the honey and water for about 5 minutes until it is thick and dark. Very gradually add the hot honey to the beating all the time.
Pour the coconut mix into the pastry case and level it. Spoon the meringue mix over the top and swirl it to a peak. Pop the whole thing in the oven for 10 – 15 minutes until it's brown on top.
Cool for about an hour then refrigerate for at least 3 hours before serving.