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person6 people
time 35 minutes


For the dough:

  • 120g of flour
  • 25g icing sugar
  • 1 pinch of salt
  • 60g of grated coconut
  • 60g of virgin coconut oil
  • 6 tablespoons of water (+/-)

For the lemon cream:

  • 300ml non-dairy milk
  • 55g maize starch
  • 4 organic lemons (juice and peel)
  • 75g sugar
  • 60g deodorised coconut oil
  1. Preheat oven at 180°C.
  2. Mix the dry dough ingredients together, then add the virgin coconut oil and mix well.
  3. Add enough water to form a good pastry consistency, not too soft or dry. Add more water if needed to get the right mix.
  4. Roll out the dough with a rolling pin, then put it in the Pyrex® glass flan dish. If the pastry tears, fix with any remaining dough.
  5. Bake in the oven at 25 to 30 minutes, remove and leave to cool.
  6. For the lemon cream add all the ingredients, except the coconut oil, into a saucepan. Mix with a whisk and heat, stirring regularly, until the mixture thickens.
  7. Remove from the heat and whisk in the coconut oil.
  8. Pour the lemon cream into the empty pastry shell. Leave to cool at room temperature and then put in the fridge for 1 hour until set.

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