If you prefer, add 1 tblsp caster sugar and 1 tsp vanilla extract to cream before whipping. Undecorated tart can be made up to one day ahead. Keep in an airtight container.
250g packet Butternut Snap Cookie
1⁄2 cup desiccated coconut
75g unsalted butter, melted
300ml tub thickened cream, whipped
Fresh blueberries, to serve
400ml can coconut milk
1 cup milk
1⁄3 cup caster sugar
1 tsp vanilla extract
2 egg yolks
2 tblsps custard powder
1 tblsp cornflour
Grease a 24cm round, loose-base flan tin (2.5cm deep). Place on a tray.
2 Process cookies in a food processor until finely crushed. Add coconut and butter. Process until combined. Press evenly over the base and up side of prepared tin. Place tin in refrigerator while making filling.
3 To make filling, combine coconut milk, milk, sugar and vanilla in a medium saucepan. Stir over a medium heat until hot. Do not boil.
4 Place yolks, custard powder and corn our in a heatproof bowl. Add 2 tblsps hot milk mixture. Whisk until combined. Gradually whisk in remaining hot milk mixture. Return to same saucepan.
5 Bring to boil, whisking continuously, over a medium to high heat. Continue to whisk for a further 2 minutes. Remove from heat. Pour into flan tin. Spread evenly. Refrigerate overnight.
6 To serve, remove tart from tin. Top with cream and blueberries. Cut into wedges.