Ingredients

• 4 eggs
• 250ml (1 cup) coconut milk
• 100g butter, melted
• 100g (1 ⁄2 cup) caster sugar
• 75g (1 ⁄2 cup) plain flour
• 85g (1 cup) desiccated coconut
• 2 x 300ml ctn double cream
• Pure icing sugar, to dust

Microwave lemon curd

• 2 eggs
• 100g (1 ⁄2 cup) caster sugar
• 85g butter, melted, cooled
• 160ml (2⁄3 cup) fresh lemon juice
• 2 teaspoon finely grated lemon rind

Method

• Step 1 To make the curd, whisk all ingredients in a large microwave-safe bowl. Microwave on Medium, stirring every minute, for 4 minutes or until smooth and thick. Set aside to cool.
• Step 2 Preheat oven to 170°C/150°C fan forced. Grease a 23cm (base measurement) round ovenproof dish. Whisk together eggs, milk, butter, caster sugar, flour and coconut.

• Step 3 Pour the pie mixture into prepared dish. Remove 1 ⁄4 cupful of the lemon curd and use to dollop teaspoonfuls of curd randomly on top of the pie mixture.
• Step 4 Use a bamboo or metal skewer to lightly swirl the curd dollops to create a slight marble effect in the pie mixture.
• Step 5 Bake for 45 minutes or until a skewer inserted into the centre of the pie comes out clean. Set aside for 10 minutes to cool slightly.
• Step 6 Use a balloon whisk to whisk cream in a bowl until soft peaks form. Fold in remaining curd to create a ripple effect. Dollop onto pie and dust with icing sugar.