1 ½ cups all-purpose flour
140g coconut oil
140g butter + more for buttering pie plate or skillet
2-3 tbsp ice water
Toasted Coconut Topping
½ cup flaked sweetened coconut
5 egg yolks
1 cup sugar
1 tbsp vanilla bean paste
¼ cup corn flour
1 x (270ml) can coconut milk
1 ½ cups milk
Preheat oven to 175°C.
In a food processor combine ingredients for the dough, if the dough isn’t the desired firm consistency rest in the fridge for an hour to firm. Press into a lined baking tray and blind bake for 12-15 minutes, so that the pastry is cooked through but hasn’t coloured.
In a large bowl whisk egg yolks, sugar and vanilla. While whisking, add the rest of the custard ingredients, stir until combined.
Pour custard mixture into a saucepan. Stir continuously with a spatula over low heat until the custard has thickened, for about 5-8 minutes. Do not let the custard boil.
Smooth the custard over the pastry, bake for 20-25 minutes.
Allow to cool to room temperature and chill in the fridge before serving.
Serve cold with sour cream and a dusting of icing sugar.