Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Bake the pie for 15 minutes, or until the meringue is ...

Fold in the coconut and vanilla. Spread the rhubarb over the pastry base and then spread or pipe the meringue on top. Place in 180oc oven for about 15 minutes or until golden and set.