| How To Cook: |
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1. Break the coconut into large pieces and remove the flesh carefully with a knife. Grate the flesh on a hand grater or blend to a medium coarse consistency in a blender or food processor a little at a time at high speed.
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2. Put the grated coconut in a bowl, add the almond essence, 2 tablespoons of caster sugar, and grated nutmeg. Mix well and set aside.
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3. Peel the mangoes and slice them into small pieces. Put them in a bowl, sprinkle with two tablespoons sugar and set to one side.
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4. Preheat oven to 400°F.
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5. Meanwhile, roll out the puff pastry to half-inch thickness and line an 8 inch x 2 inch flan dish with it. Leave enough to make the top of the pie.
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6. Spread a layer of half the coconut in the lined flan dish, follow with a layer of half the mango, then another layer of the remainder of the coconut finishing with a final layer of the remaining mango.
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7. Roll out the rest of the pastry to make the top of the pie. Pattern with a knife, brush with honey and bake in the oven for 30 35 minutes.
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8. Serve hot or cold on its own or with cream.
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