|900 ml||milk — full cream|
|1||vanilla — pod|
|6||eggs — seperated|
|80 g||flour — all-purpose|
|120 ml||coconut milk|
|125 g||coconut — fresh, grated|
|3||lemon — zest and juice|
|25 g||coconut — flaked|
|readymade shortcrust pastry — sweet|
|225 g||flour — all-purpose|
|125 g||butter — chilled and cubed|
|120 ml||water — cold|
Sift the sugar and flour in a bowl and cut in the butter into the flour until it resembles fine bread crumbs, adding a little cold water and combining everything, kneading well to form a smooth ball – place in the refrigerator to rest.
Preheat oven to 220 C.
Roll out the rested pastry, making sure that the edges overlap somewhat, cover the base with greaseproof paper and peas or rice and bake blind for about 10 minutes.
Remove the paper and peas and continue baking for another 5 minutes, then remove and allow to cool.
Reduce oven temperature to 180 C.
Scald the milk in a pot with the vanilla pod and set aside.
Combine the egg yolks and 80g of the sugar and beat briskly before stirring in 80 g of flour very gradually.
Blend in the scalded milk and then wash out the milk pot before putting everything into the pot and whisking over medium heat until it has thickened – it will take about 3 – 4 minutes – stir in the coconut milk and remove the pot from the heat.
Place (or sieve if you like) the mixture into another pot and put it on a low heat – then add the grated fresh coconut and the lemon juice and zest, stirring for a couple of minutes (2 – 3) and taking off the heat, setting aside to cool.
Once cool, pour the mixture into the baked pastry shell and continue with the next step.
Whisk the egg whites until stiff – adding a small pinch of salt and a few drops of cold water.
Gradually whip 80g of sugar in the egg whites until it is stiff and glossy and spread the mixture over the pie filling.
Now sprinkle the flaked coconut over top and bake for 15 minutes.
Refrigerate before serving