Fijian Coconut Pie (Vakalolo Custard Pie)
@vulacaalice cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A rich, creamy, and tropical Fijian-style custard pie made with a luscious coconut cream base and topped with toasted coconut flakes. This version features a simple, no-bake filling that is perfect for when you want island flavors without a long wait.
- Time
- 25 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare your pie base in advance. This can be a pre-baked shortcrust pastry or a crushed biscuit base, ensuring it is set and ready to be filled.
Pour 1 liter of coconut cream into a large pot. Place the pot over medium heat and stir occasionally as it begins to warm up.
Add the entire can of sweetened condensed milk to the coconut cream. Whisk the mixture thoroughly until the condensed milk is fully incorporated and the liquid is smooth.
In a separate small bowl, create a slurry by mixing 4 tablespoons of cornstarch with the first 1/4 cup of water. Stir until completely smooth with no lumps.
Slowly pour the cornstarch slurry into the pot with the coconut mixture while whisking constantly. This prevents lumps from forming as the custard thickens.
Continue to cook over medium heat, whisking steadily, until the mixture transforms into a thick, creamy custard consistency.
Check the thickness of the custard; if it appears too thick, whisk in the remaining 1/4 cup of water gradually until you reach your desired consistency.
Pour the hot coconut custard directly over your prepared pie base, smoothing the surface with a spatula if needed.
Generously sprinkle toasted coconut flakes over the top of the pie while the custard is still warm.
While the pie can be eaten warm, for the best results, let it cool to room temperature and then chill in the refrigerator for at least 2 hours to allow the custard to set firmly for clean slicing.
Notes
The author suggests that cooling is optional if you're in a hurry, but chilling will significantly improve the texture. For the pie base, a traditional Fijian shortcrust or a simple Graham cracker/biscuit crust works well.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 556
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 39 g
- Fiber
- 1 g
Where the calories come from
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