Preheat your oven to 350°F (180°C).2. Prepare the Crust:

In a bowl, combine the maize meal, shredded coconut, melted butter, sugar, and a pinch of salt.

Press the mixture into a pie dish, covering the bottom and sides evenly to form the crust.

Bake the crust for about 10 minutes until it just starts to set. Remove from the oven and set aside.

In a saucepan, combine the shredded coconut, coconut milk, whole milk, and sugar.

Heat the mixture over medium heat, stirring occasionally until it comes to a gentle simmer. Do not boil.

In a separate bowl, whisk together the maize meal, eggs, vanilla extract, and a pinch of salt.

Slowly pour the hot coconut milk mixture into the maize meal and egg mixture, whisking constantly to avoid curdling.

Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously until the custard thickens. This should take about 5-7 minutes.

Pour the coconut custard mixture into the pre-baked maize meal crust.

Bake in the preheated oven for 30-40 minutes or until the custard is set and the top is golden brown.

Allow to cool completely before slicing

Dust icing over and decorate with cherries

Serve with cream or enjoy as is