Coconut Pie

For the coconut pie, put the flour in a bowl, add the butter in flakes, the sugar and the egg yolks and quickly knead everything together into a smooth short pastry. Add a little cold tap water if necessary. Wrap the dough in tin foil and chill for about 1/2 hour.

Meanwhile, pierce 2 of the 3 “eyes” of the coconut with a sharp kitchen knife and drain the coconut water (use this elsewhere). Tap the coconut here with the blunt side of a large heavy knife, or otherwise with a mallet, completely tightly until the shell breaks apart. Discard the outer hard shell and peel the inner brown skin with a sharp peeler.

Weigh and shred the coconut meat (use the rest elsewhere). With 6 tablespoons of the condensed milk, coarsely puree in batches in a blitz chopper. Sizzle the desiccated coconut in a dry frying pan, stirring until golden brown.

Stir the eggs with the sugar as well as the remaining 2 tablespoons of condensed milk until creamy. Add the salt and butter. Add the mashed and the dried, toasted coconut and mix properly. Preheat the oven to 175° Celsius.

Grease the pie dish with a little butter. Roll out the dough on a floured work surface a little larger than the pan and line the sides and bottom with it. Place the coconut mixture inside and bake in the oven (center: convection oven 160° Celsius) for 25-35 minutes until golden brown. If the surface is too brown

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