Simon Rimmer served up a delicious coconut cream pie dessert on Sunday Brunch with a little help from Masterchef 2015 winner Kimberley Wyatt.

The ingredients for the base are: 225g crushed digestives, 90g melted butter and 15g dessicated coconut.

For the filling: 3 yolks, 80g sugar, 475ml milk, 225g coconut cream, 60g cornflour/custard powder, 30g butter, 225g dessicated coconut and 5ml vanilla.

For the topping: 200ml whipped cream, 100g softened mascarpone and 100g toasted fresh coconut shavings.