Fijian Coconut Pie – Cooking with Nana Ling

This Fijian Coconut Pie delivers 24 little slices of paradise. It’s packed with sweetness, coconut and – for me – memories of a truly delightful holiday.

A Fijian recipe

Ahh, Fiji. The pictures below, as lovely as they are, don’t come close to capturing the extent of Fiji’s natural beauty and the warmth and hospitality of its people.

For part of our stay we were at the Sheraton Resort & Spa Tokoriki Island. It had everything you imagine a Fiji holiday to have – a stunning expanse of blue water, swaying coconut trees, plenty of sunshine and a friendly “Bula” at every turn. But it had more. It was simply magic. I already dream of being lucky enough to return one day. But until then, I’ll have to be content with the memories – and this recipe!

Thank you so much to everyone at the Sheraton Tokoriki for going above and beyond in so many ways – including by sharing this gorgeous coconut recipe from Demi Chef de Partie Alfred. I enjoyed many lovely desserts in Fiji and this was one of my favourites.

Ingredients

The ingredient list isn’t complicated. Here, I’ve used both desiccated coconut and moist coconut flakes – both of which are readily available at large supermarkets. You can also use freshly scraped coconut.

See the recipe card at the end of this post for all ingredient quantities.

How to make Fijian Coconut Pie

Start by pre-heating your oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced). Grease a slice tin and line with baking paper, leaving extra on each side to pull the slice from the tin once cooked.

To make the base, cream the butter and sugar until light and fluffy (see image 1). Add the egg and vanilla extract to the mixture (see image 2) and beat again until combined. Fold in sifted flours (see image 3) until combined (see image 4).

Press the mixture into prepared slice tin firmly and level out using your hands and the back of a spoon (see images 5 and 6).

Next, it’s time to add the coconut topping. Cream the butter and sugar and then add coconut and stir into mixture. Spread over the base (see image 7) and level out with the back of a spoon (see image 8).

Bake in oven for 40 minutes or until golden brown. Allow the slice to cool in the tin. Once cool, remove the slice from tin and cut it into squares.

Storage

Store this slice in an airtight container at room temperature for up to 7 days. You can also freeze it – wrap well and place in an airtight container before freezing for up to 2 months.

More coconut recipes

Crazy about coconut? Here are some more recipes to tempt you:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling’s recipes are being made, shared and loved all around the world! – Libby x)

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