1) Preheat oven to 170C.

2) Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest and juice, coconut milk and flour in a food processor and blend until well combined.

3) Pour into a buttered 22cm (9 inch) pie tray.

4) Place pie tray at the lower rack of the oven and bake for 60 - 80 minutes. Loosely cover with aluminium foil when you find the pie turning brown during half way of baking. Set aside to cool, then refrigerate for 1 hour to chill.

5) Slice and serve with a little whipped cream and passionfruit or blueberry jam and sprinkle some toasted desiccated coconut over it.