Fijian Coconut Pie (Vakalolo Custard Pie)

Ingredients

• 1 L coconut cream (high quality for best flavor)
• 1 can sweetened condensed milk (standard 14 oz / 397g can)
• 4 tbsp cornstarch
• 0.5 cup water (divided into two 1/4 cup portions)
• 1 pie base (pre-baked shortcrust or biscuit base)
• toasted coconut flakes (for topping/garnish)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Slowly pour the cornstarch slurry into the pot with the coconut mixture while whisking constantly. This prevents lumps from forming as the custard thickens.

6. 6

   Continue to cook over medium heat, whisking steadily, until the mixture transforms into a thick, creamy custard consistency.

7. 7

   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.

8. 8

   Pour the hot coconut custard directly over your prepared pie base, smoothing the surface with a spatula if needed.

9. 9

   Generously sprinkle toasted coconut flakes over the top of the pie while the custard is still warm.

10. 10

    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 per serving

• dessert
• Fijian
• coconut
• pie
• tropical
• custard
• no-bake filling
• sweet