Coconut Custard Pie With Mango Compote

Coconut custard pie is a dessert staple. Best prepared with real coconut meat, this recipe will transform your afternoons into an alfresco treat. 

This recipe is perfect for anyone who enjoys coconut and fruit desserts but doesn't want the hassle of making individual portions. The compote pairs perfectly with the baked and crispy base and the pie's soft custard and coconut center.

Making this pie is a great choice for picnics or barbecues because it is easy to transport and not too difficult to cut up and share.

Ingredients:

Crust

Frozen Puff Pastry, a sheet

1 egg yolk

Filling

4 egg yolks 

60 g sugar

50 g corn flour

¼ tsp salt

100 ml coconut water

200 ml full-fat coconut milk

80 g coconut meat

Meringue Topping

3 egg whites

100 g sugar

Mango Compote

200 g mango, chopped

20 ml water

100 g sugar

Directions for the crust:

1. Roll out the puff pastry sheet so that it fits over a round 12" pan.
2. Poke the bottom of the pastry with a fork to prevent puffing.
3. Wash over the pastry with an egg yolk and put pie weights or beans, in a smaller pie dish, on top of the pastry.
4. Place in the oven for 15 minutes at 180 ºC/ 356 ºF

Directions for the filling:

1. While the crust is in the oven whisk together 4 egg yolks, the sugar, corn flour and salt.
2. Once those are well mixed, slowly add in the coconut water and coconut milk. Whisk again to ensure the ingredients have all been well combined.
3. Add the mixture to a pot on medium heat and add in the coconut meat. Boil and stir frequently so that no lumps form until it forms a thick sauce that resembles custard. 

Directions for the meringue topping:

1. Take 3 of the leftover egg whites and use an electric hand mixer to beat the eggs while slowly adding in the sugar.
2. Mix until the egg whites form a stiff peak.
3. As an optional step, you can add the egg whites to a piping bag to create different designs on top of your pie.
4. Fill the pie crust with the custard mixture.
5. Dollop or pipe the meringue topping over the custard and bake at 180 ºC/ 356 ºF for 20min, or until the meringue topping has browned.

Directions for the mango compote:

1. While the pie is baking in the oven you can start with the mango compote. Add the chopped-up mango pieces to a clean pot. 
2. Add in the water and the sugar and bring to a boil. 
3. The mango pieces should be soft and a sauce should have formed. Sprinkle in the lemon juice. Serve as a side to the pie.
   

Serve warm and preferably with a cup of coffee!

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