This is hands-down the best version of a coconut cream pie I have ever had. Liz Sorby brought it to an afternoon tea we had at Viti Whippy’s home in Suva.The lemon layer adds a pleasing tang, and lime would be good here as well. This recipe shows why Fiji’s kailoma women are famous for their desserts.


  • Crust

  • 125 g butter

  • cup sugar

  • 1 egg

  • 1½ cups flour

  • 1 teaspoon baking powder

  • 2 tablespoons cornflour

  • 1 tablespoon custard powder

  • Coconut Cream

  • 1½ cups milk

  • cup sugar

  • pinch of salt

  • ¼ cup cornflour

  • ¼ cup milk, extra

  • ¼ cup grated coconut

  • 1 teaspoon vanilla essence

  • 1 tablespoon butter

  • Lemon Cream

  • 300 ml heavy cream

  • ½ can condensed milk (200 g)

  • 2 egg yolks (reserve the whites)

  • juice and zest of 1 lemon

  • Meringue

  • 2 egg whites (reserved)

  • 4 tablespoons sugar


  • 1.

    To make the crust, preheat the oven to 200°C. Butter a 23 cm pie dish. Cream the butter and the sugar. Add the egg and continue to cream.

  • 2.

    Sift the dry ingredients together and use a knife to combine them with the creamed mixture. Line the pie dish, bottom and sides, with the crust. Bake until lightly browned (about 20 minutes).

  • 3.

    Meanwhile, prepare the coconut cream. Pour the first quantity of milk into a saucepan and add the sugar and salt. Put over a low heat and stir until the sugar is dissolved.

  • 4.

    Blend the cornflour and extra milk. Add this to the saucepan, continuing to heat, and stir until the mixture comes to the boil and thickens.

  • 5.

    Stir in the coconut, vanilla essence and butter. Remove from the heat and let cool.

  • 6.

    To prepare the lemon cream, whisk the cream in a bowl with the condensed milk and the egg yolks until combined. Add the lemon juice and zest.

  • 7.

    Finally, make the meringue. Whisk the reserved egg whites until foamy.

  • 8.

    Add the sugar, a little at a time,continuing to whisk until all the sugar is incorporated and the meringue isstiff and glossy.

  • 9.

    To assemble the pie, preheat the oven to 175°C. Spoon the coconut cream into the cooked pie shell and cover with lemon cream.

  • 10.

    Top with the meringue and bake for 15 to 20 minutes, until the meringue is toasted.

  • 11.

    Let the pie cool before slicing. Serve chilled or at room temperature.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 522kj
  • Fat Total 26g
  • Saturated Fat 16g
  • Protein 6g
  • Carbohydrate 67g
  • Sugar 50g
  • Sodium 121mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Merryn13Report
This is an amazingly fresh dessert. The custard powder in the base was unique and added significantly to the flavour. It was not too time comsuming; although it sounds complicated it is easy. Just delicious! We had this cooled with a dollop of creme fraiche and a sliced strawberry on the side. Magnificent.