Sift the flour and salt into a bowl,
add the fats and rub in until it resembles coarse bread crumbs. With a
fork, stir in just enough water to bind the pastry. Gather into a ball,
wrap and chill for 20 minutes. Preheat the oven to 220oC/425oF/Gas
Roll out the pastry 3 mm thick. Line a
23cm pie dish. Trim and flute the edges, prick the base, line with
crumpled greaseproof paper and fill with baking beans. Bake for 10-12
minutes. Remove the paper and beans, reduce heat to 180oC/350oF/Gas
4 and bake until brown, 10-15 minutes.
Spread 55 g of the coconut on a baking
sheet and toast in the oven until golden, 6 - 8 minutes.
Put the sugar, corn flour and salt in
a pan. In a bowl, whisk the milk, cream and yolks. Add the egg mixture
to the pan.
Cook over a low heat, stirring, until
the mixture comes to the boil. Boil for 1 minute, then remove from the
heat. Add the butter, vanilla and remaining coconut.
Pour into the pre-baked pastry case.
When cool, sprinkle toasted coconut in a ring in the centre.