Line a greased 24cm round baking tin with pastry. Prick the base with a fork and lay a sheet of baking paper on top of the pastry. Using dried beans/rice, blind bake in the preheated oven for 20 minutes. Remove the baking paper and beans/rice and let the pastry cool.
Meanwhile, make the custard by placing the milk, custard powder, 2 TBSP sugar and the vanilla essence into a pan. Stir until smooth and gently heat until thick. Set aside to cool slightly.
Spread the jam over the base of the pastry and sprinkle with half of the coconut. Pour in the custard, then sprinkle with the rest of the coconut and sugar. Chill until ready to serve.