Coconut flavor: This recipe perfectly balances having just the right amount of coconut flavor without it being overpowering.

Every slice of this pie brings a delicate balance of flavors, with a creamy custard filling, the light crunch of toasted ...

Add the vanilla and rum and cook for a further 5 minutes to glaze. Cool and spoon onto the coconut cream pie. Sprinkle over the lime zest and extra coconut to serve.

For the filling, cut all the chicken into 15mm ... until the chicken has lost its raw look. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Simmer for 12–15 ...

You ought to have all the tools in your pie baking toolbelt you can manage. Blind baking and par-baking are tools for making ...