• 575ml full-fat milk
  • 1 sheet ready-rolled shortcrust pastrY
  • 3 tablespoons raspberry jam
  • 3 tablespoons custard powder
  • 1 teaspoon vanilla extract
  • 5 tablespoons desiccated coconuT
  • 4 tablespoons caster sugar, divided


  • STEP 1
    Preheat oven to 200 C Line a 24cm round baking tin with pastry. Prick the base with a fork. Lay a sheet of baking parchment on top and top with baking beans. Bake in preheated oven for 20 minutes. Remove the beans and baking parchment and let cool.
  • STEP 2
    Make the custard. Place milk, custard powder, 2 tablespoons sugar and vanilla extract into a pan, stir until smooth and gently heat until thick. Set aside to cool slightly.
  • STEP 3
    Spread jam over pastry case and sprinkle with half the coconut. Pour in custard, sprinkle with coconut and remaining sugar. Chill until ready to serve.

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