125g unsalted butter, melted
1 cup milk
1 cup light coconut milk
1 cup caster sugar
1 cup plain flour
1 cup desiccated coconut
1 teaspoon finely grated lemon rind
125g punnet fresh blueberries
Icing sugar mixture, to decorate
Whipped cream, to serve
Lightly grease a 23cm round ovenproof pie dish (6-cup capacity).
Whisk eggs in a large bowl. Add butter, milk, coconut milk, sugar, flour, coconut and rind. Whisk until well combined. Pour into prepared dish. Scatter with blueberries.
Cook in a moderate oven (180C) for about 40 minutes, or until golden and just set in centre. Pie will still have a slight wobble. Remove. Stand for 20 minutes before serving.
Dust with sifted icing sugar. Serve warm with cream.