Coconut Cream Pie
8 servings
40 minutes
Coconut cream pie is a delicate treat combining airy kefir dough and creamy coconut cream. Inspired by European cuisine, this dessert evokes sunny days by the coast where the aroma of coconut blends with the lightness of cream. Its sweet yet balanced flavor is perfect for a cozy tea time or festive gathering. A subtle hint of vanilla adds elegance, while coconut flakes provide a pleasant texture. The pie is easy to make: the soft dough is baked to golden perfection and then topped with a gentle coconut-cream frosting. It can be served chilled for added freshness. This is an ideal treat for those who appreciate simplicity in preparation and exquisite taste.
1
Mix kefir, eggs, sugar, baking soda and gradually add flour. Pour the prepared dough into a greased mold and bake at 170–180 degrees. Do not open the oven for the first 15 minutes.
- Kefir: 500 ml
- Chicken egg: 2 pieces
- Sugar: 200 g
- Baking soda reacted with acid: 1 teaspoon
- Wheat flour: 4 glasss
2
Bake for 20-25 minutes. For the filling, mix sugar, vanillin, and coconut flakes. Whip the cream separately.
- Sugar: 200 g
- Vanillin: pinch
- Desiccated coconut: 2 glasss
- Cream 25% fat: 200 ml
3
Mix the cream and coconut flakes. After the pie cools, spread the cream on the pie. You can simply pour the cream with coconuts on top.
- Desiccated coconut: 2 glasss
- Cream 25% fat: 200 ml
