Step 1

Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.

Step 2

In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.

Step 3

Add the young coconut meat let it cook for 2 minutes.

Step 4

Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.

Step 5

Set it aside and let it cool.

Step 6

Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.

Step 7

Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C preheated oven for 50 minutes or until top turns light golden brown in colour.

Step 8

Serve while hot.