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• 4 eggs
• ½ cup desiccated coconut
• 125g soft butter
• ½ cup plain flour
• ½ cup pecan nuts
• ½ cup milk
• 340ml can coconut milk
• 1 cup caster sugar

This recipe makes its own crust.

Blend all ingredients until mixture is of a fairly smooth consistency. Pour into a deep greased 23cm pie dish.

Cook in a moderate oven approximately 1 hour. Cool to room temperature and serve with rum flavoured whipped cream, sliced kiwi fruit and extra pecans.