1¼ cup dessicated coconut
¼ cup xylitol
1 tsp honey
15g melted butter
1 tbls coconut flour
2 egg whites
Pinch of salt


750ml full cream milk
250ml pouring cream
2 egg yolks
2 whole eggs
½ cup xylitol
60g butter
¼ cup almond flour
1 tbls vanilla essence
1 ¼ tbls gelatine powder
1 tbls coconut flour
¼ tsp salt


To make the base: Preheat oven to 180° C. Melt the butter and honey in the microwave in a mixing bowl and cook for a few seconds until the butter is melted and the honey is runny. Add all the rest of the ingredients and stir well to combine. It should have a nice sticky shiny texture once mixed. Grease a baking dish with butter and pour your base mixture into your pie dish using your hands to spread it evenly into the dish and up the sides. Using a fork, poke holes in the base to allow the heat to cook all the way through.

Bake for 15 – 20 minutes, or until the coconut starts to toast around the edges and the centre is firm and cooked. Watch that it doesn’t burn. Set aside to cool slightly while you get on with the filling.

To make the filling: In a saucepan start by gradually heating the full cream milk and pouring cream. In a seperate heat proof bowl crack in the whole eggs and yolks whisking until pale and well combined. Place the gelatine into a small bowl with about 2 tablespoons of water and stir until dissolved. Place it in the microwave for a few seconds if it has not dissolved properly. As the milk starts to heat up, add the vanilla, xylitol, coconut flour, almond flour, butter, salt and dissolved gelatine into the warm milk mixture and whisk well to combine. 

Once the milk mixture just starts to bubble, turn the heat to low and pour a small ladle of the hot milk over the eggs in their seperate bowl, whisking the eggs and hot milk immediately to temper the eggs. Then continue with two more laddles of milk. Now add all the egg mixture into the saucepan with the remaining milk. Keep the heat low whisking continuously until it starts to thicken. Test it by using a metal spoon. If it coats the spoon and you can run your finger down the back and it leaves a line, it’s ready.

Do not overcook the custard. Allow the custard to cool slightly, then pour into the base.

Leave to cool completely before placing in the fridge for at least four hours preferably overnight. Sprinkle with cinnamon before serving.

Recipe courtesy Jax of the Bushveld

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