Chocolate and coconut pie
Serves 10-12 

Blitz the biscuits in a food processor. Add the desiccated coconut followed by the butter and blend until well combined.

Press into a fluted flan tin making sure to get the mixture all the way up the sides.

Pour the milk and half of the cream into a pan, bring to the boil and set aside.

Beat the egg yolks with the coconut liqueur and cornflour. Add the sugar and mix again.

Add the scalded milk mix into the egg mix and whisk quickly to make a custard base.

Break up the chocolate into a bowl and pour the custard base over the top. Leave to sit for a minute before then stirring well to dissolve the chocolate.

Once smooth, pour the mixture into the tart case. Use any leftover mixture to make chocolate pots.

Leave to set in the fridge for a good 3 hours.

Combine icing sugar and vanilla in a small bowl. Add the remaining cream and whip until thick.

Use a hot knife to cut the tart. Serve with the cream and some coconut flakes.