Prep. time: 15 minutes
Cooking time: 35 minutes

1. In a saucepan, warm the coconut milk and brown sugar.
2. In a bowl, beat the eggs with the coconut powder.
3. Pour this mixture into the saucepan, and let thicken for 5 minutes on the heat, stirring gently, Add the rum. 
4. Preheat the oven to 180° C/350° F.
5. Roll out the pastry and line a pie plate; prick all over with a fork. Pour in the filling and bake for 35 minutes. 
6. In a skillet, lightly toast the coconut flakes with the icing sugar and sprinkle over the tart as soon as you take it out of the oven.