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This sweet treat with a taste of the tropics can be savored all year long.

Source: Everyday Food, March 2006
Total Time Prep Servings


For the Crust

For the Filling


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How would you rate this recipe?
  • kkrosie
    12 MAY, 2011
    Sounds amazing- definitely can't wait to make it. After watching the video though he does actually prick the base with a fork! Well, I'm off to get the ingredients...
  • ginio
    30 JUN, 2010
    I just watched John's video and he did not butter or spray pan before adding crust, and he did not prick the crust with a fork after coming out of the freezer. Another thing that is not in the recipe, but is in the video, is tempering the custard with a little of the warm coconut milk before proceeding.
  • ginio
    30 JUN, 2010
    I have made this twice and love the recipe, with the exception of the crust sticking to the bottom of the removable tart pan. No matter how much I butter or spray, it is difficult to remove slices with the crust intact. I too thought an ingredient was missing from the cookie style crust recipe because it is impossible to poke with a fork after coming out of the freezer. It just crumbles into tiny pieces. Any suggestions?
  • Lishee
    28 JUL, 2008
    I made this as an extra cake for my son's birthday and everyone was absolutely crazy about it. I have tried lots of coconut cakes and this one is the best! If you are a coconut lover, you will not be disappointed.
  • DessertFanatic
    21 MAY, 2008
    Here are my comments continued... I thought since I couldn't poke the crust all over, it was going to puff up a lot, but it didn't. It turned out perfectly. It was like a crunchy, shortbread cookie. This was very easy to make, except my milk mixture took much longer than 3 min to simmer and thicken. Maybe it's because I live at high altitudes? I definitely recommend this recipe. It was delicious!
  • DessertFanatic
    21 MAY, 2008
    This was absolutely delicious. It had a great coconut flavor and I loved the crust. At first, I thought the recipe must've been incomplete, because I was imagining a pastry crust that has water added to it. But, I followed the recipe anyway, and I'm glad I did because it was delicious. I had a difficult time poking it with a fork, not because it was too frozen, but because when I would pull the fork out, pieces of the crust wanted to flake off. SO, I didn't poke it as much as I would've.

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