serves
8
prep
30 minutes
cook
35 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 125 ml (½ cup) young coconut water (see Note)
- 250 ml (1 cup) coconut milk
- 1 tsp vanilla extract
- 110 g (½ cup) caster sugar
- 75 g (½ cup) cornflour
- 4 egg yolks
- 160 g (1 cup) chopped young coconut meat (see Note)
Meringue
- ¼ tsp cream of tartar
- 165 g (¾ cup) caster sugar
- 2 egg whites
Pastry
- 225 g (1½ cups) plain flour
- 2 tbsp caster sugar
- 110 g cold unsalted butter, chopped
- 1 egg yolk
Freezing time 20 minutes
Cooling time 3 hours
Instructions
To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with 60 ml (¼ cup) iced water in a bowl, add to flour mixture and process to form a dough. Shape into a disc, wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 200°C. Roll out pastry on a lightly floured work surface until 5 mm thick and use to line a 22 cm pie pan, trimming excess. Freeze for 20 minutes. Prick pastry with a fork, cover with baking paper, then fill with dried beans or rice. Bake for 15 minutes. Remove beans and baking paper and bake for a further 10 minutes or until pastry is dry and light golden. Cool completely.
Meanwhile, to make custard filling, place coconut water, coconut milk and vanilla extract in a saucepan over medium heat and bring to the boil. Remove from heat and set aside. Whisk caster sugar, cornflour and egg yolks in a bowl until thick and pale. Whisking continuously, gradually pour coconut mixture over egg mixture until combined. Return custard to pan over medium heat and cook, whisking, for 3 minutes or until very thick. Remove from heat and fold in coconut meat. Spoon mixture into pastry case and refrigerate for 1 hour or until set.
Preheat oven grill to high. To make meringue, place cream of tartar, sugar and 125 ml (½ cup) water in a small saucepan over high heat and stir until sugar dissolves. Bring to the boil, reduce heat to low and cook for 3 minutes or until slightly thickened. Remove from heat. Meanwhile, using an electric mixer, whisk egg whites to stiff peaks, then gradually add sugar syrup in a thin, steady stream and whisk for 2 minutes or until thick and glossy. Spoon meringue over filling and grill for 30 seconds or until golden. Set aside to cool slightly, then serve.
Note
• Young coconut water is sold in cartons and in whole young coconuts at Asian food shops, select greengrocers and supermarkets.
• Young coconut meat is sold in frozen packs and cans at Asian food shops and in whole young coconuts at select greengrocers, supermarkets and Asian food shops.
Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Justine Poole.
As seen in Feast magazine, October 2014, Issue 36.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
