Denise says:

  • This is a delicious light dessert perfect for the family and I have found even those guests who normally don’t enjoy custard love this!  I prefer to make it parev as it is more user friendly! For a shortcut, buy readymade short crust pastry.
  • Preparation Time :30 minutes plus 30 minutes chilling
  • Cooking Time:30 minutes
  • Serves: 8-10

Ingredients:

  • For the Pastry
  • 200g plain flour
  • 75g icing sugar
  • 100g non-dairy margarine
  • 1 egg
  • 1 teaspoon vanilla essence
  • For the filling
  • 4 eggs
  • 160g caster sugar
  • 6 heaped tablespoons custard powder
  • 1 tablespoon vanilla paste/ essence
  • 750ml coconut milk
  • 6 tablespoons raspberry jam
  • 75g desiccated coconut – toasted ( To toast place in the oven at 200C for about 5 mins or until golden)
  • Garnish:  A handful of fresh blueberries and sprigs of fresh mint leaves

Method

  1. For the pastry combine all the ingredients in the food processor until they come together as a ball.
  2. Roll out the pastry between two sheets of baking parchment paper or cling film large enough to fill the base and sides of a 23cm loose based pie tin.  (You will have mixture and pastry to make another pie too!) or use a 27cm loose based tin.
  3. Cover with foil and leave to chill in the fridge for 30 minutes.
  4. Fill pastry case with foil and baking beans.
  5. Preheat the oven to 200C/ 400F/ Gas mark 6 and bake for 20 minutes.
  6. Remove the foil and baking beans – set aside to cool.  Then spread the raspberry jam over the base.
  7. For the custard, using an electric mixer, whisk the eggs and sugar together until thick. Then add the custard powder and vanilla essence.
  8. Heat the coconut milk in a large saucepan. Gradually add to the mixer to combine and then return to the saucepan.
  9. Heat gently stirring continuously until the custard is thick and smooth.  Pass through a sieve to remove lumps before transferring to the cooked pastry base.
  10. Sprinkle with the toasted desiccated coconut, then chill for at least an hour or overnight to set.
  11. To serve cut into wedges and garnish with mint and blueberries.
Tagged in: Coconut Milk, custard powder, dessert, Dessicated Coconut, Eggs, English, Flour, Non dairy, raspberry jam, Tea, Vanilla Extract