Place biscuits, butter and half the coconut in a food processor. Blend until combined.

Press the crumbs into cake tin, or tart tin, until smooth.

Chill in the fridge whilst making filling.

Slowly heat chocolates, cream, milk and sugar in a large pan. Low heat. Stir constantly. Stir until the chocolate and cream has combined and it is a thick mixture.

In a separate bowl, beat the egg yolks, coconut liqueur and cornflour.

Place the bowl over a pan gently simmering water (do not let the bowl touch the water).

Stir in the chocolate mixture and stir until the mixture looks like a chocolate custard.

Take off the heat and leave to cool for 10 minutes, stirring continuously.

Pour the custard filling on to the base and cover with remaining desiccated coconut.

Chill in the fridge for a good hour. I left it over night.

Put the sugar and water in a pan, bring to the boil and boil for about 5 minutes. DO NOT STIR. The mixture will turn a golden caramel colour.

Whilst that is boiling, mix the egg whites with the cream of tartar in a electric mixer (if you have one). Whisk for about 5 minutes, or until they form stiff peaks.

Now to make Italian meringue, when the caramel has its tan colour, take it off the heat and cool for 3 minutes.

While beating the egg whites, pour the caramel into the egg whites, remember to keep beating.

Stop beating when the sugar mixture combines with the egg whites and it has a shiny/glossy look.

Take the custard out of the fridge, spoon the meringue on top and back in the oven at 220C for 3 minutes. I did the meringue separately in the oven as I was worried the chocolate would melt.

Use a blow torch if you have one.

There you have it, your chocolate and coconut pie.