275ml whole milk
100ml coconut milk
60g desiccated coconut, plus 2 tbsp extra to decorate
50g butter, melted and cooled, plus extra for greasing
seeds from 1 vanilla pod
50g plain flour
220g caster sugar
4 tbsp lemon juice, plus lemon zest to decorate
Preheat the oven to 160°C gas mark 3. Lightly grease a shallow 18cm-round pie dish with butter.
Put the milk, coconut milk, desiccated coconut, melted butter and seeds from the vanilla pod in a blender. Add the egg, flour, sugar and lemon juice and blend until smooth.
Pour the mixture into the prepared dish and bake for 30-35 minutes, until set. Leave to cool slightly.
Set a dry frying pan over a medium heat. Add the extra 2 tbsp desiccated coconut and cook for 1-2 minutes, stirring often, until light golden. Cool slightly, then mix in the lemon zest.
Scatter the coconut-lemon mixture over the pie just before serving.
Don’t be put off by the name of this dish; it’s so called because the dessert is renowned for being impossible to get wrong.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE