{"id":77853,"date":"2025-12-14T22:41:36","date_gmt":"2025-12-14T21:41:36","guid":{"rendered":"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/"},"modified":"2025-12-14T22:41:36","modified_gmt":"2025-12-14T21:41:36","slug":"coconut-custard-pie-recipe","status":"publish","type":"post","link":"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/","title":{"rendered":"Coconut custard pie recipe: easy, complete guide in 7 steps"},"content":{"rendered":"<h2><span class=\"ez-toc-section\" id=\"coconut_custard_pie_recipe\"><\/span>coconut custard pie recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>If you\u2019re searching for a coconut custard pie recipe that delivers a silky, gently set custard, a crisp pastry base and the nostalgic flavour of toasted coconut, you\u2019re in the right place. This guide explains the essentials in clear, approachable steps so you can bake a coconut pie with confidence, whether you\u2019re new to custard tarts or simply refining your technique.<\/p>\n<p>At its heart, a coconut custard pie is a baked egg custard enriched with milk or cream and folded with coconut, set inside a single-crust pastry shell. In the UK, you might think of it as a coconut twist on a classic custard tart: softly wobbly at the centre, delicately speckled with nutmeg, and beautifully sliceable once cool. This coconut custard pie recipe prioritises smooth texture, clean flavours and dependable results you can repeat for years to come.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Why_this_coconut_custard_pie_recipe_works\"><\/span>Why this coconut custard pie recipe works<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>This coconut custard pie recipe balances richness and lightness to avoid a stodgy bake. A blend of whole milk, coconut milk and a touch of double cream produces a custard that is creamy but not heavy, while lightly toasting the coconut beforehand amplifies aroma and keeps the crumb from tasting raw. The pastry is blind-baked first to keep the base crisp\u2014vital with custard fillings\u2014and the lower final oven temperature helps the custard set gently without curdling.<\/p>\n<ul>\n<li>Balanced dairy and coconut for a clean coconut flavour that\u2019s not overly sweet.<\/li>\n<li>Blind-baked shell to prevent soggy bottoms and ensure a crisp bite.<\/li>\n<li>Measured sweetness: just enough to support the coconut and vanilla without cloying.<\/li>\n<li>Low-and-slow bake for a silky, evenly set custard with a slight wobble in the centre.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"What_makes_a_coconut_custard_pie_different\"><\/span>What makes a coconut custard pie different?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>It\u2019s worth distinguishing coconut custard pie from coconut cream pie. Coconut custard pie is baked as a single piece: the custard sets in the oven, and it\u2019s ready once cooled and chilled. Coconut cream pie typically uses a pre-baked crust filled with a cooked, thickened coconut cream mixture that sets in the fridge, often topped with whipped cream. The former is egg-set; the latter is starch-set. This coconut custard pie recipe follows the baked, egg-set approach\u2014closer to a British custard tart, but with coconut folded in for texture and depth.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients_for_the_coconut_custard_pie_recipe\"><\/span>Ingredients for the coconut custard pie recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Here is a straightforward list with UK-friendly measurements and easy substitutions. The quantities suit a 23 cm tart tin (about 9 inches) with a loose base.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"For_the_pastry\"><\/span>For the pastry<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>1 x 320 g sheet of ready-rolled sweet shortcrust pastry (or homemade sweet shortcrust, chilled)<\/li>\n<li>1 medium egg white (for sealing the crust), optional<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"For_the_custard_filling\"><\/span>For the custard filling<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>100 g desiccated coconut, lightly toasted<\/li>\n<li>4 large eggs + 2 large egg yolks (room temperature)<\/li>\n<li>130\u2013150 g caster sugar (adjust to taste; 130 g for less sweet, 150 g for sweeter)<\/li>\n<li>300 ml whole milk<\/li>\n<li>200 ml full-fat coconut milk (shake the can well)<\/li>\n<li>150 ml double cream<\/li>\n<li>1 tsp vanilla extract (or the seeds of 1\/2 vanilla pod)<\/li>\n<li>1\/4 tsp fine salt<\/li>\n<li>Freshly grated nutmeg for dusting (optional)<\/li>\n<li>1 tbsp cornflour (cornstarch), optional but helpful for extra stability<\/li>\n<\/ul>\n<p>Why these choices work: the combination of whole milk and double cream keeps the custard silky, while coconut milk provides signature flavour without making the filling heavy or oily. Desiccated coconut is easy to find in British shops; toasting it lightly prevents rawness and introduces a lovely nuttiness that defines this coconut custard pie recipe.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Equipment_youll_need\"><\/span>Equipment you\u2019ll need<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>23 cm tart tin with a loose base<\/li>\n<li>Baking parchment and baking beans (or rice) for blind baking<\/li>\n<li>Medium saucepan and mixing bowl<\/li>\n<li>Balloon whisk<\/li>\n<li>Fine grater for nutmeg (optional)<\/li>\n<li>Wire rack for cooling<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Step-by-step_coconut_custard_pie_recipe\"><\/span>Step-by-step coconut custard pie recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"1_Prepare_the_pastry\"><\/span>1) Prepare the pastry<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Heat the oven to 190\u00b0C (170\u00b0C fan) \/ Gas 5. Line the tart tin with pastry, pressing into the edges. Trim excess, prick the base lightly with a fork and chill for 20\u201330 minutes to prevent shrinkage.<\/li>\n<li>Lay parchment over the pastry and fill with baking beans. Blind-bake for 15 minutes. Remove the beans and parchment, then bake a further 5\u20138 minutes until the base looks dry and sandy.<\/li>\n<li>Optional but recommended: brush the warm crust with a little beaten egg white and return to the oven for 2 minutes. This helps seal the crust so the custard doesn\u2019t seep in.<\/li>\n<li>Lower the oven to 160\u00b0C (140\u00b0C fan) \/ Gas 3 for the custard bake.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"2_Toast_the_coconut\"><\/span>2) Toast the coconut<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Spread the desiccated coconut on a tray and toast in the oven for 4\u20136 minutes at 160\u00b0C, stirring once, until pale golden and fragrant. Watch closely\u2014it can darken quickly. Set aside to cool slightly.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"3_Mix_the_custard\"><\/span>3) Mix the custard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Warm the milk, coconut milk and double cream together in a saucepan over low heat until just steaming. Do not boil.<\/li>\n<li>In a bowl, whisk the eggs, egg yolks, sugar, salt and cornflour (if using) just until combined. Avoid whipping in too much air.<\/li>\n<li>Gradually pour the warm dairy into the egg mixture, whisking gently. Stir in the vanilla and most of the toasted coconut, reserving a couple of tablespoons for garnish.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"4_Fill_and_bake\"><\/span>4) Fill and bake<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Place the tart tin on a baking tray for easy handling. Pour in the custard mixture. If you like, grate a little nutmeg over the top.<\/li>\n<li>Bake at 160\u00b0C (140\u00b0C fan) \/ Gas 3 for 35\u201345 minutes, until the edges are set and the centre still has a gentle wobble (like set jelly). If you have a thermometer, the centre should be around 74\u201377\u00b0C.<\/li>\n<li>If the crust browns too fast, tent the edges with foil.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"5_Cool_and_finish\"><\/span>5) Cool and finish<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Remove to a wire rack. The custard will continue to firm as it cools. Leave to cool to room temperature for at least 2 hours, then chill for cleaner slices.<\/li>\n<li>Before serving, sprinkle over the reserved toasted coconut for texture.<\/li>\n<\/ol>\n<p>Take your time with this coconut custard pie recipe: the gentle bake and proper cooling are what create that smooth, sliceable texture.<\/p>\n<p><\/p>\n<div id='video-container' data-video-id='8s61rZr9Dxc' style='width:100%; height:auto; max-width:587px; position: relative;'>\n<div class='image-video-plugin' style='background:url(\"https:\/\/img.youtube.com\/vi\/8s61rZr9Dxc\/0.jpg\") center no-repeat; background-size: cover;'><\/div>\n<p>        <span class='youtube-play-button'><\/span><br \/>\n        <noscript><a href=\"https:\/\/www.youtube.com\/watch?v=8s61rZr9Dxc\" target=\"_blank\" rel=\"noopener\"><\/a><\/noscript>\n    <\/div>\n<p><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Bakers_notes_timings_temperatures_and_texture\"><\/span>Baker\u2019s notes: timings, temperatures and texture<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Don\u2019t boil the dairy: overheated milk can curdle the eggs. Warm until steaming, then combine.<\/li>\n<li>Keep the oven moderate: a steady 160\u00b0C prevents the custard from puffing and cracking.<\/li>\n<li>Wobble test: the centre should tremble when you nudge the tin, but not slosh. It will firm up as it cools.<\/li>\n<li>For a firmer set: include the 1 tbsp cornflour or add one extra yolk. For a softer set, omit the cornflour.<\/li>\n<li>Gas Mark reference: 160\u00b0C corresponds to about Gas 3.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Flavour_variations_and_swaps\"><\/span>Flavour variations and swaps<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Once you\u2019ve mastered the base coconut custard pie recipe, experiment with subtle twists. Keep the custard ratios similar so the texture stays reliable.<\/p>\n<ul>\n<li>Zesty coconut-lime: add the finely grated zest of 1 lime and 1 tbsp lime juice.<\/li>\n<li>Coconut and rum: add 1\u20132 tbsp dark rum to the custard with the vanilla.<\/li>\n<li>Coconut-almond: replace vanilla with 1\/2 tsp almond extract (it\u2019s strong; use sparingly).<\/li>\n<li>Chocolate ripple: swirl 3\u20134 tbsp melted dark chocolate into the custard just before baking.<\/li>\n<li>Brown sugar note: replace half the caster sugar with light soft brown sugar for a caramel hint.<\/li>\n<\/ul>\n<p>Ingredient substitutions that work well: use sweetened flaked coconut (reduce sugar by 20\u201330 g); swap ready-rolled pastry for homemade sweet shortcrust; or try a gluten-free shortcrust base to make the pie coeliac-friendly. If you go dairy-free, use full-fat coconut milk and a barista-style plant cream; note the flavour and set will differ slightly from the classic coconut custard pie recipe.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Common_mistakes_and_how_to_avoid_them\"><\/span>Common mistakes and how to avoid them<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Overheating_the_custard\"><\/span>Overheating the custard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Baking too hot or too long can scramble eggs, causing a grainy texture and weeping. Keep the oven at 160\u00b0C and pull the pie once the centre wobbles. This single practice saves more custards than any other.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Skipping_the_blind_bake\"><\/span>Skipping the blind bake<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Creamy fillings release steam, and an unbaked base turns soggy. Blind-baking gives the pastry a head start so it stays crisp. It\u2019s essential in any coconut custard pie recipe worth keeping.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Over-whisking_the_eggs\"><\/span>Over-whisking the eggs<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Whisk gently to combine rather than foam. Excess air makes the custard rise and collapse, leading to cracks.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Under-seasoning\"><\/span>Under-seasoning<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A pinch of salt sounds small, but it sharpens flavours and prevents the custard from tasting flat, especially with coconut\u2019s natural sweetness.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Serving_storing_and_make-ahead\"><\/span>Serving, storing and make-ahead<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>For neat slices, chill the pie for at least 2\u20133 hours once it reaches room temperature, then cut with a sharp, thin knife wiped clean between slices. Serve lightly chilled or at cool room temperature. A spoonful of softly whipped cream or a few fresh berries complements the sweetness of this coconut custard pie recipe.<\/p>\n<ul>\n<li>Storage: refrigerate, covered, for up to 3 days. Custard pies are not ideal for freezing, as the texture can turn grainy after thawing.<\/li>\n<li>Make-ahead: blind-bake the shell a day in advance and keep in an airtight tin. Mix and bake the custard on the day you plan to serve.<\/li>\n<li>Transport: chill thoroughly before travelling; the set custard travels well in a cool bag.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Nutritional_and_allergen_pointers\"><\/span>Nutritional and allergen pointers<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>This dessert contains eggs and dairy. To reduce lactose, you can replace the milk with lactose-free whole milk while keeping the double cream minimal or switching to a lactose-free cream. For dairy-free versions, use full-fat coconut milk and a suitable plant cream, and choose a dairy-free pastry. For gluten-free, select a certified gluten-free pastry or press in a biscuit-alternative crust designed for baking. Always check labels, especially on desiccated or flaked coconut, which can vary in sweetness and additives.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"How_this_recipe_fits_the_British_baking_tradition\"><\/span>How this recipe fits the British baking tradition<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Although coconut custard pie is well known in North America, it sits comfortably alongside British baked custard tarts, bread-and-butter puddings and other gently set, egg-based puddings. The touch of nutmeg, a crisp shortcrust shell and the softly wobbly centre echo the classics many of us grew up with, while coconut adds an inviting aroma and texture that makes the pie feel celebratory without being heavy.<\/p>\n<p>If you enjoy vintage cookery books, you may sometimes meet Roman numerals in old oven settings or chapter headings; for a refresher, see this clear primer on <a href=\"https:\/\/oracioncristiana.org\/en\/xvi-roman-numerals\/\">XVI in Roman numerals<\/a>. And if you keep a cooking journal or blog and want livelier wording when you describe the many variations you\u2019ve tried, this quick guide to <a href=\"https:\/\/oracioncristiana.org\/en\/numerous-synonym\/\">synonyms for \u201cnumerous\u201d<\/a> can help diversify your language.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Recommended_external_resources\"><\/span>Recommended external resources<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Custard_pie\" target=\"_blank\" rel=\"noopener\">Overview of custard pies: history<br \/>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#coconut_custard_pie_recipe\" >coconut custard pie recipe<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Why_this_coconut_custard_pie_recipe_works\" >Why this coconut custard pie recipe works<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#What_makes_a_coconut_custard_pie_different\" >What makes a coconut custard pie different?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Ingredients_for_the_coconut_custard_pie_recipe\" >Ingredients for the coconut custard pie recipe<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#For_the_pastry\" >For the pastry<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#For_the_custard_filling\" >For the custard filling<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Equipment_youll_need\" >Equipment you\u2019ll need<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Step-by-step_coconut_custard_pie_recipe\" >Step-by-step coconut custard pie recipe<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#1_Prepare_the_pastry\" >1) Prepare the pastry<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#2_Toast_the_coconut\" >2) Toast the coconut<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#3_Mix_the_custard\" >3) Mix the custard<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#4_Fill_and_bake\" >4) Fill and bake<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#5_Cool_and_finish\" >5) Cool and finish<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Bakers_notes_timings_temperatures_and_texture\" >Baker\u2019s notes: timings, temperatures and texture<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Flavour_variations_and_swaps\" >Flavour variations and swaps<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Common_mistakes_and_how_to_avoid_them\" >Common mistakes and how to avoid them<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Overheating_the_custard\" >Overheating the custard<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Skipping_the_blind_bake\" >Skipping the blind bake<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Over-whisking_the_eggs\" >Over-whisking the eggs<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Under-seasoning\" >Under-seasoning<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Serving_storing_and_make-ahead\" >Serving, storing and make-ahead<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Nutritional_and_allergen_pointers\" >Nutritional and allergen pointers<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#How_this_recipe_fits_the_British_baking_tradition\" >How this recipe fits the British baking tradition<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/oracioncristiana.org\/en\/coconut-custard-pie-recipe\/#Recommended_external_resources\" >Recommended external resources<\/a><\/li><\/ul><\/nav><\/div>\n","protected":false},"excerpt":{"rendered":"<p>coconut custard pie recipe If you\u2019re searching for a coconut custard pie recipe that delivers a silky, gently set custard, a crisp pastry base and the nostalgic flavour of toasted coconut, you\u2019re in the right place. This guide explains the essentials in clear, approachable steps so you can bake a coconut pie with confidence, whether &hellip;<\/p>\n","protected":false},"author":2,"featured_media":77854,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-77853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chiristian"],"_links":{"self":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/posts\/77853","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/comments?post=77853"}],"version-history":[{"count":0,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/posts\/77853\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/media\/77854"}],"wp:attachment":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/media?parent=77853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/categories?post=77853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/tags?post=77853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}