Descripcción Listado
🥥🍋A tropical twist on a classic pie, perfect for sharing. A silky coconut custard with a hint of citrus over a buttery crust
Tipo de receta
Ingredientes
200 g vanilla or butter cookies
30 g shredded coconut
100–150 g melted butter, just enough for the mixture to hold together
40 ml Calahua Coconut Drink
397 ml sweetened condensed milk
3 egg yolks
100 ml whipping cream
4 tbsp cornstarch
2 tbsp butter
Whipped cream, for decorating
Shredded coconut, for decorating
30 g shredded coconut
100–150 g melted butter, just enough for the mixture to hold together
40 ml Calahua Coconut Drink
397 ml sweetened condensed milk
3 egg yolks
100 ml whipping cream
4 tbsp cornstarch
2 tbsp butter
Whipped cream, for decorating
Shredded coconut, for decorating
Imagen listado
Video
Pie de coco.mp4
(12.29 MB)
Productos de la Receta
Receta en el Inicio
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Preparación
1. Make the crust
Crush the cookies into fine crumbs and mix with the shredded coconut. Add melted butter gradually, mixing until the texture resembles wet sand and holds together when pressed.
Press firmly into a pie tin and bake at 180°C / 350°F for 15 minutes. Let it cool.
2. Prepare the coconut base
In a saucepan, gently heat the Calahua Coconut Drink with the sweetened condensed milk until it just begins to simmer. Do not let it boil aggressively.
3. Thicken the filling
In a separate bowl, whisk together the whipping cream, egg yolks, cornstarch, and butter until smooth. Slowly pour in the hot coconut mixture while whisking continuously (this prevents the eggs from scrambling). Return everything to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
4. Assemble and chill
Pour the filling into the cooled crust. Let it cool at room temperature, then refrigerate until fully set.
5. Decorate and serve
Top with whipped cream and a sprinkle of shredded coconut before serving.
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