- 60g unsalted butter, softened
- 300g shredded coconut
- 60g sugar
- 300g cream
- 300g dark chocolate, roughly chopped
To make the pie crust
Preheat the oven to 180°C (160°C fan-forced). In a food processor, process butter and one-third of coconut and sugar until mixture forms a ball or starts to stick together. Transfer to a medium bowl.
Combine this mixture with the remaining two-thirds coconut using your hands to bring together.
Press coconut mixture into bottom and up sides of a greased 20cm round pie or tart pan to form crust. Cover the pan lightly with tin foil to protect the edges, and cut a small hole in the middle of the foil to allow the steam to escape. Bake for 10 minutes until crust begins to turn light golden.
Remove foil and bake for a further 4 to 5 minutes more until crust is a golden brown.
To make the filling
In a medium pan heat the cream over medium heat. When the cream starts to boil, remove from heat.
In a separate mixing bowl place the chocolate. Pour the hot cream over the chocolate. Steadily stir until the chocolate melts and you have a smooth ganache.
Pour into the coconut crust, and refrigerate until set, best left overnight. Enjoy!