Ingredients

• Mass:
  • 2 cups of wheat flour
  • 2 spoons (tea) sugar
  • 1 spoon (tea) of salt
  • 2/3 of cup of cold butter
  • 1/4 cup of warm water
• Filling:
  • 1/2 cup of coconut milk
  • 1 and 1/2 cup milk
  • 4 egg yolks
  • 2/3 cup sugar
  • 1 spoon (soup) of butter
  • 1 cup shredded coconut
• Merengue:
  • 3 clear of eggs
  • 6 spoons (soup) of sugar
  • pinch of salt

How to prepare

• Putting the mass in a processor the flour, sugar and salt. Pulse for 30 seconds and add the butter to be very cold. Pulse again until the texture of sand.
• Add the ice water bit by bit, enough to connect the mass. Then, take the mass to the refrigerator and let rest for 30 minutes.
• The mass using a roller and lining bottom and sides of a broiler for 22 cm.
• Make some holes in the bottom using a fork and take the mass to the freezer for 1 hour.
• Pre heat the oven to medium and ensure that the mass for about 15 minutes or until it is slightly golden.
• Reserve. Prepare the meringue beat the egg whites in a mixer with the salt. Once you are foam add the sugar little by little. Reserve. Prepare the filling by dissolving the starch in milk.
• Place in a pan and add the sugar and coconut milk. Take the fire in cook on low fire until boiling. Boil for 1 minute, remove from fire and add egg yolks and coconut.
• Take to fire again and boil for 30 seconds. Remove from fire and add the butter. Mix and pour over the mass pre roast.
• Cover with meringue and take back to the furnace atmosphere.
• Take the refrigerator for 4 hours before serving.