Ingredients825ml single cream
400ml double cream
175g granulated sugar
60g plain flour
1/4 tsp salt
275g dessicated coconut
3/4 tsp vanilla extract
1 x ready made pastry case
Method1. In a saucepan, combine the single cream, eggs, sugar, flour and salt.
2. Bring to a gentle boil over a low heat, stirring continuously.
3. Once boiling, take the pan off the heat and stir in 3/4 of the dessicated coconut. Add the vanilla extract.
4. Pour the mixture into the pastry case and chill in fridge for 2-3 hours until firm.
5. In a separate bowl, pour in the double cream and whisk until soft peak stage. Add the remaining coconut and mix well.
6. Add to the chilled pie.