1. Use short-crusty pastry for dough.
  2. Remove outter brown skin of coconut. (Or use half-green coconut).
  3. Grate coconut.
  4. Preheat oven to 450 F/230 C.
  5. Beat eggs until frothy.
  6. Add essence, nutmeg and evaporated milk. Mix well.
  7. Sweeten to taste with condensed milk.
  8. Add grated coconut. Mix well.
  9. Put mixture in pie shell. Bake at 450 F/230 C for 15–20 minutes.
  10. Lower oven to 350 F/180 C.
  11. Bake until filling is firm when touched. Filling should not shake.

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