At a glance
First mix the coconut dough with cardamom and let it firm up in the fridge for about half an hour. Meanwhile, whip up a simple custard filling from coconut milk, egg yolks and cornstarch. Pre-bake the dough briefly, then pour over the custard, add the cherries and bake everything until the custard sets and the edges turn a light pink.
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Make the dough
Mix all the dough ingredients together and knead by hand until everything comes together. Wrap in plastic film and chill in the fridge for about half an hour to firm up a bit.
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Prepare the filling
Combine all the filling ingredients in a tall bowl and whisk thoroughly — the mixture will be quite runny. Don't worry, though: thanks to the egg yolks and cornstarch, it will turn into a proper custard and set during baking.
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Let the dough rest
After the half hour, take the dough out of the fridge and press it evenly into the moulds, right up to the edges.
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