Coconut-pineapple pie
8 servings
90 minutes
Coconut-pineapple pie is a true embodiment of tropical harmony in desserts. Its roots trace back to American cuisine, where the sweet and juicy notes of pineapple blend perfectly with the tenderness of coconut flakes. This pie surprises with its balance—soft dough soaked in the light acidity of pineapple is complemented by crunchy coconut crumbs. It is perfect for morning tea or a cozy evening dessert. Served chilled, it becomes especially refreshing on hot days. Topped with powdered sugar and extra coconut flakes, it becomes a true decoration for any table.
1
To make the dough rise well, first beat the eggs separately: the whites and the yolks.
- Chicken egg: 4 pieces
2
Then add sugar to them and whip again.
- Sugar: 350 g
3
Pour in the yogurt and mix well.
- Natural yoghurt: 300 g
4
Add flour, cinnamon, cardamom, and baking powder.
- Wheat flour: 500 g
- Cinnamon: 0.5 teaspoon
- Cardamom: to taste
- Baking powder: 2 teaspoons
5
Add half of the coconut flakes to the prepared dough. The dough should remain slightly liquid but thick, like for pancakes.
- Coconut flakes: 120 g
6
To prepare the topping, you need to make a different type of dough. For this, mash the butter with the remaining flour, coconut flakes, and vanilla sugar. Knead the dough and place it in the freezer for a short time.
- Butter: 150 g
- Wheat flour: 500 g
- Coconut flakes: 120 g
- Vanilla sugar: 80 g
7
Grease the baking tray well with butter and pour in the first batter.
- Butter: 150 g
8
Place pieces of pineapple on top.
- Canned pineapple: 800 g
9
Take the second dough out of the freezer and grate it over the pie so that it evenly covers the entire pie.
10
The oven should be preheated to 180 degrees, bake the pie for 30-35 minutes.
11
It should be served chilled, and can be decorated with powdered sugar or coconut flakes.
- Coconut flakes: 120 g