Oatmeal coconut pie with raspberries
6 servings
60 minutes
Oat-coconut pie with raspberry is a true embodiment of flavor and texture balance. Its base is a delicate oat dough enriched with coconut flakes that give it lightness and a subtle exotic aroma. The filling of fresh raspberries and raspberry jam provides juiciness and pleasant acidity, while the creamy mass with powdered sugar adds tenderness and a creamy structure. This pie can be considered a modern interpretation of European baking, where traditional ingredients harmoniously intertwine with original flavor solutions. It is perfect for cozy tea gatherings or as an exquisite dessert on the festive table. Each spoonful of this pie is a journey through taste sensations, revealing sweetness, acidity, and a light nutty note of coconut.
1
Spread coconut flakes on a baking sheet and lightly toast in the oven. Mix flour, sugar, and salt. Add finely chopped butter. Add oats and coconut shavings. Mix well and place on the baking sheet.
- Coconut flakes: 250 g
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Butter: 150 g
- Oatmeal: 250 g
- Coconut flakes: 250 g
2
Mix raspberries, jam, and lemon zest. In another bowl, mix powdered sugar and cream cheese. Add milk and beat thoroughly with a mixer.
- Raspberry: 500 g
- Raspberry jam: 300 g
- Lemon: 0.5 piece
- Powdered sugar: 0.5 glass
- Cream cheese: 250 g
- Milk: 60 ml
3
Pour the raspberries over the dough and spread evenly. On top - the cheese mixture. Sprinkle with coconut flakes and send to the oven for 30 minutes.
- Raspberry: 500 g
- Cream cheese: 250 g
- Coconut flakes: 250 g