From: Linda McCartney’s Home Cooking, p. 158
A pie with a coconut custard filling, topped with coconut meringue.
As described in the post about Lemon Meringue Pie, I like the filling in this recipe because of its lightness (given that it is a pie đ .
I think the method is described in a complicated way and it would be easier to add the cornflour and sugar-mix to the warmed milk.
Variations: You can flavour the custard filling with anything you like- lemon or orange juice and zest, berries, chocolate, and spices such as ginger, chilli (great in combination with chocolate!) or cinnamon.