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Combine the sugar, golden syrup, ¼ tsp salt and 250ml of the coconut milk in a large saucepan, then bring to the boil over a medium heat.
Meanwhile, combine the rest of the coconut milk, vanilla bean paste or extract and cornflour in a large heatproof bowl, whisking until smooth.
When the syrupy coconut mixture comes to the boil, slowly drizzle it into the bowl with the coconut and vanilla mixture in a steady stream, whisking continuously. Pour back into the pan and bring to a simmer over a medium heat, continuing to whisk until thick, about 5-7 mins.
Remove from the heat and whisk in the margarine and yogurt or soured cream. Pour into the prepared pie crust, then cover the surface with a circle of baking parchment to prevent a skin forming. Chill for 4-6 hrs until set. Will keep chilled for up to two days.