Preheat oven to 180°C (350 ˚F / Gas mark 4).
Place the eggs, sugar, butter, almonds, coconut, lemon rind and juice, coconut milk and flour in a food processor or blender and blend until well combined.
Pour into a buttered 28cm pie plate.
Bake for 1 hour until lightly browned.
Set aside to cool, then refrigerate for 1 hour to chill.
Serving Size 6 Servings