Pineapple & Coconut Meringue Pie

Doing something for the first time always holds a small amount of trepidation and fear. Here in the Wattle and Bee cottage we firmly believe that a teaspoon of sugar (literally) will help the medicine go down. So it only seemed natural that facing my first post I would create something sugary and sweet. Enter this pineappley-coconutty-meringue+pastry deliciousness idea I had been wanting to test out for quite some time. After force feeding it to Mr B, family, work colleagues and friends it has been deemed a hit and I am now dying too try it with other fruit too. So here I present to you…..



This recipe is just for the filling. I will cover my perfect pastry recipe in another post.


1 cup of sugar

1/2 cup of cornflour

60g butter chopped

3/4 cup pineapple juice

3 egg yolks

2 tbsp pineapple flesh

*To get the juice and flesh use a 420g can of crushed pineapple with 100% juice and drain for juice and keep aside 2tbsp of the flesh although next time I think I will use all the flesh in the can to make it super tangy.


3 egg whites

1/2 cup of caster sugar

A few tablespoons of flaked coconut

Preheat oven to 180C and have your cooked pastry shell ready. To make the filling, combine the sugar, cornflour and flesh in a pot. Stir together juice and water and add to the pot , stir until smooth over a medium-high heat for 2 minutes or until the mixture boils and becomes very thick. This is the fun part watching the mix change so drastically so quickly. Add the butter and stir still over the heat until the butter is melted. Remove from the heat and quickly whisk in the egg yolks until combined, cover to cool.

To make the meringue put the egg whites in a bowl and using electric beaters beat until soft peaks form. Add the sugar gradually and beat the hell out of it until it is lovely and glossy and stiff, this will take a few minutes.

Once the pineapple mix has cooled spread it in your pastry case evenly. Top the pineapple mix with the meringue in big dollops spreading to cover evenly and create peaks in the foam with a fork or spatula by lifting it out of the meringue all over. Top with the coconut. Bake for 5 minutes or until the meringue is golden ontop and cooked through. Cool before serving. This sweet heats well and can be served warm or cold.

So there you have it a very quick yet oh so fancy looking dessert. I hope you try it soon.

Nadia B xx


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