Steps
- Mix ⅓ cup of cornstarch with ½ cup of coconut water. In a saucepan over medium-low heat, simmer ½ cup of table cream with ¾ cup of sugar until dissolved.
- Add 4 cups of tender young coconut meat in large pieces, then stir in the slurry. Cook for 3-5 minutes, until very thick, without boiling hard. Cool completely.
- Sift 3 cups of all-purpose flour with 1 teaspoon of salt. Cut in ¾ cup of chilled lard until pea-sized pieces remain.
- Mix ¼ cup plus 2 tablespoons of ice-cold water with 2 tablespoons of lemon juice. Toss into the flour gradually, adding just enough to bring the dough together. Divide in half.
- Roll half on a floured surface to line an 11in / 28cm pie pan, 1½in / 4cm deep, leaving a 1in / 2.5cm overhang. Fold the edge under.
- Roll the remaining dough into an 11in / 28cm circle on parchment. Refrigerate both crusts for 30-60 minutes.
- Preheat the oven to 425°F / 220°C. Fill the bottom crust, cover with the top crust, and pinch the edges together. Prick the top with a fork.
- Bake for 10 minutes. Beat 1 small egg with 1 tablespoon of milk and brush over the pie.
- Reduce the oven to 350°F / 175°C and bake for 30-40 minutes, until golden. Cool until the filling is set before slicing.