Chocolate and coconut pie

The combination of flavours in this rich and decadent pie will drive you coco-nuts!

Makes one large pie to serve 10-12


350g biscuits 

25g desiccated coconut

120g melted butter

180ml milk

600ml double cream

200g milk chocolate

200g dark chocolate

100g soft brown sugar

150mls coconut liqueur

40g cornflour

4 egg yolks

30g desiccated coconut

2 tbsp icing sugar

Splash of vanilla extract 

Coconut flakes


  • Blitz the biscuits in a food processor. Add the desiccated coconut followed by the butter and blend until well combined.

  • Press into a fluted flan tin making sure to get the mixture all the way up the sides.

  • Pour the milk and half of the cream into a pan, bring to the boil and set aside.

  • Beat the egg yolks with the coconut liqueur and cornflour. Add the sugar and mix again.

  • Add the scalded milk mix into the egg mix and whisk quickly to make a custard base.

  • Break up the chocolate into a bowl and pour the custard base over the top. Leave to sit for a minute before then stirring well to dissolve the chocolate.

  • Once smooth, pour the mixture into the tart case. Use any leftover mixture to make chocolate pots.

  • Leave to set in the fridge for a good 3 hours.

  • Combine icing sugar and vanilla in a small bowl. Add the remaining cream and whip until thick.

  • Use a hot knife to cut the tart. Serve with the cream and some coconut flakes.