• Prep Time 60 minutes
  • Cook Time 15 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This creamy dessert is a rich treat. This recipe was first published in Flavours. 

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • For Crust
  • 200g flour, sifted
  • 1/2tsp salt
  • 45g shortening
  • 45g margarine
  • 4 - 5tbsp water, iced
  • Coconut custard filling
  • 375ml santan sawit
  • 60ml cream, thickened
  • 180ml water
  • 5 egg yolks
  • 1/4tsp salt
  • 80g caster sugar
  • 50g cornstarch
  • 1tbsp margarine
  • Topping
  • 150ml heavy whipping cream, whisked with 60g sugar
  • 1tsp vanilla extract


    To prepare pie crust:
  1. Butter a 9-inch pie plate. In a bowl, combine flour and salt. Cut in the shortening and margarine till mixture resembles coarse meal.
  2. Gradually add ice water to the mixture while mixing with a wooden spoon until dough is formed.
  3. Pour the dough onto a lightly-floured sheet of clingwrap and form into a disc. Lightly flour the top of the dough and place another sheet of clingwrap on top. Roll dough out till 1/8-inch thick.
  4. Remove the top piece of clingwrap, lay dough across pie plate and remove the bottom piece of clingwrap. Press dough down lightly. Lightly prick the dough with a fork. Bake at 200˚C for 10 - 12 minutes, then remove and allow to cool.
  5. To make coconut custard:
  6. Pour all ingredients except margarine into a saucepan over medium-low heat, and bring to a boil, stirring, for 1 minute. Remove from heat and add margarine.
  7. Spread custard into pie crust. Cover lightly with plastic wrap and chill until set, about 30-45 minutes.
  8. Whisk vanilla into whipped cream until just combined.
  9. Spread cream on top of coconut custard. Chill until ready to serve.

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