Creamy Coconut Pie

7 servings

25 minutes

Creamy coconut pie is a delicate blend of airy cream and exotic coconut flavor, wrapped in the aroma of vanilla. This dessert evokes warm sunny days in Italy, where simple yet elegant sweets are cherished. The light and velvety cream made with coconut milk combines with the softness of whipped cream to create a perfect balance of sweetness and sophistication. Crispy coconut flakes add a pleasant texture, while chilling gives the pie a special freshness. An ideal choice for special occasions or cozy evenings with a cup of coffee. Serve chilled, enjoying its softness and rich flavor.

Energy value per serving

• Calories: 340.1
• Proteins: 5.7g
• Fats: 23.6g
• Carbohydrates: 29g

Ingredients

• Cream 20%: 1 glass
• Coconut milk: 1.3 glass
• Sweet coconut flakes: 1 glass
• Sugar: 0.8 glass
• Cornstarch: 0.3 glass
• Chicken egg: 2 pc
• Coconut extract: 2 tsp
• Vanillin: 2 tsp

Cooking steps

1. In a saucepan for making sauces, heat half-fat drinking cream with coconut milk over medium heat until steam forms.

   Required ingredients:

   • Cream 20%: 1 glass
   • Coconut milk: 1.3 glass

2. In a large bowl, whisk together ½ cup of cornstarch; while continuing to whisk, add 2 eggs and beat until smooth.

   Required ingredients:

   • Cornstarch: 0.3 glass
   • Chicken egg: 2 pieces

3. Gradually mix the hot milk mixture into the egg mixture in a thin, continuous stream.

4. Return the mixture to the pot and cook over medium heat, whisking continuously, for about 10 minutes or until the sauce thickens to a pudding-like consistency.

5. Transfer to a bowl; mix in coconut extract (if using) and vanilla, then add 1 cup of shredded coconut.

   Required ingredients:

   • Coconut extract: 2 teaspoons
   • Vanillin: 2 teaspoons
   • Sweet coconut flakes: 1 glass

6. Cover the pudding mixture with plastic wrap and refrigerate until completely cool.

7. In a bowl, lightly whip medium-fat cream (for whipping) with the remaining ¼ cup of sugar (the resulting mass should barely hold its shape after removing the whisk).

   Required ingredients:

   • Cream 20%: 1 glass
   • Sugar: 0.8 glass

8. Leave 1-1/2 cups of whipped cream for topping the cake and set aside.

9. Gently fold the remaining whipped cream into the chilled filling; spread it over the cake.

10. Using a piping bag or spoon, decorate the top of the cake with whipped cream.

11. Sprinkle with two tablespoons of toasted coconut flakes.

    Required ingredients:

    • Sweet coconut flakes: 1 glass

12. Refrigerate for 1 hour or until thickened, up to 1 day.