Coconut Cream Pie

Ingredients

• 125g digestive biscuits, ground
• 65g sugar
• 90ml butter, melted
• 1/2 tsp cinnamon
• Filling: 100g sugar, 1/4 tsp salt, 30g cornflour, 480ml coconut milk, 240ml coconut cream, 1 tbsp butter, 2 tsp vanilla, 115g desiccated coconut
• Topping: 480ml whipping cream, 70g sugar, 1 1/2 tsp vanilla

Method

1. Mix the biscuit crumbs, sugar, butter and cinnamon and press into the base and sides of a 20cm loose-bottomed tin.
2. 180°C for 7 minutes. Cool completely.
3. Filling: sugar, salt and cornflour in a pan, then slowly whisk in the coconut milk and cream.
4. Stir constantly over medium-high heat to a boil, then boil 5 minutes until thick. Constantly — it catches instantly.
5. Off the heat, stir in butter, vanilla and desiccated coconut.
6. Pour into the base and chill at least 4 hours.
7. Whip the topping cream with sugar and vanilla, spread over, and scatter toasted coconut.