Scald milk and then pour into a glass bowl which has been placed over a simmering pan of water. Mix the flour and 1/3 cup of milk into a thick paste and then stir back into the remaining scalded milk, stirring continuously until thickened. Allow to cook at least 10 minutes.
In a separate small bowl mix the egg yolks with sugar and salt. Add a few teaspoons of the hot mixture to the egg yolk mix gradually to allow the eggs to come up to temperature without cooking them. Then add the egg mixture to the milk mixture on the hob. Continue to cook a further 2 minutes. Add the butter, vanilla and coconut. Remove from the heat and allow to cool slightly.
Pour into an already prepared pastry case (which has been blind baked). Once completely cooled top with either a merengue mixture or whipped cream (as shown in the photo). The choice is entirely yours depending on time and which you prefer.