Coconut Meringue Pie

Coconut Meringue Pie

This delicious Caribbean recipe is taken from a prized Barbados cookbook!

A gluten free biscuit base is covered with a layer of creamy coconut filling before being topped by super fluffy meringue.

The gluten free digestive biscuits in the base can easily be replaced by regular biscuits if required.

Coconut Meringue Pie


For The Pie: 300g Gluten Free Digestives, 80g Unsalted Butter, 1/2 Pint Semi-Skimmed Milk, 85g Desiccated Coconut, 60g Caster Sugar, 1/2tsp Grated Nutmeg, 1tsp Vanilla Extract, 3 Egg Yolks (Beaten)

For The Meringue: 3 Egg Whites, 115g Caster Sugar, 1/2tsp Vanilla Extract


1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.

2) Heat the milk in a large saucepan over a medium heat, stir in the coconut, caster sugar, nutmeg, vanilla and egg yolks and allow to thicken slightly. Pour the mixture onto the base and return to the oven at 200c for 10 minutes. Reduce the oven temperature to 190c and bake for a further 10 minutes or until the filling has set. Remove from the oven and allow to cool.

3) Whilst the pie is cooling make the meringue. Beat the egg whites in an electric mixer until stiff. Add the sugar and vanilla a little at a time whilst mixing slowly until fully combined. Spread the meringue over the filling and return to the oven at 190c until the meringue has browned slightly on top. Remove and allow to cool.