Coconut Cream Pie

Serves 6
Time 50 minutes


5 sheets of fillo

3 tbsp unsalted butter, melted 


For the coconut cream 

1 egg yolk 

⅓ cup sugar 

1 tbsp cornflour 

¾ cup milk 

¼ cup coconut flakes

⅓ cup thickened cream 

2 drops almond essence


To serve

300ml thickened cream, whipped

1 punnet blueberries

1 punnet raspberries 

1 bunch mint 

Icing sugar, for dusting


Preheat the oven to 180C. 

Layer the sheets of fillo pastry, brushing each layer with the melted butter. Use a circle pastry cutter, a little larger than the muffin holes, and cut out 6 rounds. Brush melted butter into each of the muffin holes before adding the pastry in, gently push down to make sure there are no gaps. Bake in the oven for 8 minutes or until golden brown. Set aside to cool. 

In a bowl, whisk yolk, sugar, and cornflour until combined. Add milk and cream and whisk until fully incorporated. Pour the cream mixture into a saucepan and whisk over medium heat. As the mixture begins to thicken add the coconut flakes and almond essence, use a wooden spoon or spatula to continue to stir- preventing it from burning. Transfer to a bowl, cover with cling wrap and cool in the fridge. In the meantime, whisk the cream. 

Spoon the coconut mixture into the cooled fillo, top with the whipped cream, raspberries, blueberries, mint and a dusting of icing sugar to serve.