Coconut pie with kefir
8 servings
35 minutes
Coconut pie on kefir is a delicate and aromatic treat from Denmark, where simplicity and elegance in baking are valued. Its base is soft kefir dough that adds lightness and airiness. The filling of coconut flakes with vanilla sugar creates a subtle exotic aroma and crunchy texture. The main feature of the pie is its finishing touch: the hot dessert is soaked in cream, making it even juicier and richer. This pie is perfect for morning coffee or tea with family. It is easy to prepare but surprises with its rich flavor, where the tartness of kefir harmonizes with the sweetness of coconut. Such a dessert brings comfort and enjoyment in every bite.
1
For the test, mix 1 egg, 1 cup of kefir (buttermilk, sour milk), 3/4 cup of sugar, 10 g of baking powder, and 1.5 cups of flour. Pour the batter into a mold.
- Chicken egg: 1 piece
- Kefir: 1 glass
- Sugar: 1.5 glass
- Baking powder (raising agent): 10 g
- Wheat flour: 1.5 glass
2
For the filling, mix 3/4 cup of sugar, 100 g of coconut flakes, and 1 packet of vanilla sugar (about 15 grams) in a dry bowl. Evenly distribute this mixture over the entire surface of the dough.
- Sugar: 1.5 glass
- Desiccated coconut: 100 g
- Vanilla sugar: 1 tablespoon
3
Place in a preheated oven and bake at 180–200 degrees for about 25–30 minutes (depending on the oven). Watch to ensure the coconut flakes do not burn (after about 8–10 minutes of baking, you can cover the pie with foil).
4
Here, ATTENTION! Pour the finished pie hot with 1 cup of 20% cream evenly (since we only have 10% and 35% in Estonia, I took 10% and 200 ml).
- Cream 20% fat: 1 glass
