To make filling: Add coconut flakes, coconut oil, coconut cream and maple syrup to a blender or food processor. Blend until you get a wet and sticky mixture, with smaller, just slightly noticeable coconut pieces. Mix in candid papaya.

 Take a round baking dish, lined it with baking paper. Then take the pastry of 40 cm (16 inches) diameter and line the baking dish.

Fill it will coconut mixture. level it nicely.

 Finally, take the puff pastry of 20 cm (8 inches) and close the pie, folding the edges of the basic disk.

Brush the top with milk.

Put in oven and bake at 180°(350F) for 40-50 minutes.