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.


Chocolate Coconut Slice

Chocolate Coconut Slice

This is the ultimate coffee break snack – soft coconut filling underneath a rich chocolate and peanut butter topping, all sitting on a crunchy biscuit base.

A mixture of milk and dark chocolate stops the slice becoming too sweet – making it the perfect accompaniment to a tall caramel latte!

You can easily substitute the digestive biscuits for a gluten free alternative which will not alter the flavour.

Chocolate Coconut Slice
Makes 12-24 Slices

125g Digestive Biscuits (Crushed)
200g Desiccated Coconut
110g Butter (Melted)
400g Condensed Milk
175g Milk Chocolate (40%)
175g Dark Chocolate (70%)
130g Smooth Peanut Butter


1) Preheat the oven to 180C. Line a medium sized baking dish with baking parchment. Pour the melted butter into the baking tin – topping with the crushed biscuit and levelling. Cover this with the coconut and then pour over the condensed milk.

2) Bake in the oven for 25 minutes until golden brown. Remove and set aside to cool slightly.

3) Melt together the chocolate and peanut butter in a bain-marie, stirring well to combine. Pour over the baked slice and allow to cool. Transfer to the fridge to set fully (around 2 hours).

4) Once set, cut into equal squares and store in an airtight container in the fridge.


Coconut Cheesecake (Gluten Free)

Coconut Cheesecake

This is my mum’s delicious recipe for baked coconut cheesecake – packed full of tropical, aromatic flavour with a little Malibu to brighten up those gloomy days!

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Coconut Cheesecake (Gluten Free)
Serves 6

170g Gluten Free Digestive Biscuits
85g Unsalted Butter (Melted)
40g Desiccated Coconut
500g Cream Cheese
1 tin Condensed Milk
3 Limes (Juice and Zest)
2 Large Eggs
2-3 tbsp Malibu

1) Pre heat oven to 160C. Combine the digestives and coconut in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form).

2) Bake the base in the oven for 10 minutes. Transfer to the fridge to cool.

3) Meanwhile make the topping – whisk the cream cheese until soft. Slowly add the condensed milk and the eggs, whisking until combined.

4) Add the lime juice and zest to one half of the topping mixture. Add the Malibu to the other half of the mixture. Stir both to combine.

5) Pour the lime topping onto the base. Pour the Malibu topping on top of the lime topping, levelling with a spatula.

6) Bake in the oven for around 45 minutes or until just set.