Combine biscuit crumbs and margarine or butter and use to line a pie dish. Chill.
Soak the coconut in the 410 g can of evaporated milk for 30 minutes.
Mix the custard powder and the 165 g can evaporated milk and add to the coconut mixture.
Stir in the sugar and salt and bring to the boil.
Boil for one minute, then stir in the margarine or butter.
Add a little of the hot mixture to the beaten egg, return to the saucepan and bring to the boil.
Remove from heat and add vanilla, pour into crust.
Chill and decorate with toasted coconut and cherries if desired.
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