°1 shortcrust pastry
°250g coconut grated
°200g of sugar
°25cl coconut milk
°10cl white rum
Line a pie tin with the shortcrust pastry and prick with a fork.
In a saucepan, heat the coconut milk.
Then add the sugar and whisk until the mixture is smooth.
Remove from the heat then add the grated coconut and mix.
In a bowl, beat the eggs using an electric mixer.
Then add them to the previous mixture and finish by adding the rum.
Mix well then pour over the shortcrust pastry.
Bake for 25 minutes in a preheated oven at 210°C.
Leave to cool to room temperature then reserve in the refrigerator before serving.