To make the pastry, tip the coconut, flour and butter into a food processor along with a pinch of salt. Blitz until the mixture resembles fine breadcrumbs. Mix in the sugar, then tip the mixture into a bowl. Stir in 4 tbsp of the coconut water, then continue to add it slowly until the mixture starts to clump together. Form into a disc using your hands, cover and chill for 30 mins.

Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside to heat up. Roll the chilled pastry out on a lightly floured work surface to about 1/2cm thick. Use it to line a 23cm tart tin, pressing it into the base and up the side, leaving some overhanging. Scrunch up a sheet of baking parchment and use it to line the pastry case, then pour in some baking beans or uncooked rice. Carefully slide the tin onto the hot baking sheet in the oven and bake for 15-20 mins, then remove the baking beans and parchment and bake for 5-10 mins more until golden and sandy to the touch. Trim the excess using a serrated knife, then set aside to cool slightly.

Reduce the oven temperature to 180C/160C fan/gas 4. Tip the mango pieces and lime zest and juice into a blender and blitz until finely chopped. Add the eggs, egg yolks, sugar and butter, and blend until smooth. Pour the mango curd into the pastry case, slide the tin onto the baking sheet again and bake for 25-30 mins until the filling is set at the edge with a slight wobble in the middle. Leave to cool to room temperature, then chill for 6 hrs or overnight.

Just before serving, decorate the tart with the pineapple slices, passion fruit pulp, desiccated coconut (if using) and lime zest.