Coconut flaked pie that turns into a Raffaello cake. Coconut Cream Pie Recipe with Photo Amazing Coconut Pie

Experienced chefs who have glanced at the list of recipe components offhand will not be surprised at all by coconut cream pie. Decide, a typical pastry made from kefir aspic dough. And there is. If you reduce the presence of sugar, replace the tropical nut with stewed cabbage, minced meat, mushrooms, cereals and lay the filling inside, an ordinary jellied pie will come out.

In addition to the oven, completely simplifying the process, they use the upper fire of the stove - after all, pancakes are also prepared from this thick, viscous dough, mixed with a fermented milk drink (kefir, yogurt, natural yogurt). Let the additives, flavorings, proportions, sizes of products, the method of frying (with and without oil) vary, but the essence is guessed right off the bat.

What is special about coconut dessert? The matter is in the aroma and impregnation: snow-white flakes turn golden during baking, enhance the fragrant smell. Additionally, delicious sweetness penetrates through the golden crust into the still hot, fluffy crumb, filling it with juiciness and surprising appetizing. I’m sure even baker’s new recruits can handle pancakes, aspic or coconut cream pie, especially when there is a visual hint for practitioners.

Cooking time: 60 minutes / Number of servings: 10 / Form 22x22 cm

Ingredients

• wheat flour 180 g
• sugar 180 g
• eggs 1 pc.
• kefir 200 ml
• baking powder 7 g
• vanilla sugar 8-10 g
• coconut flakes 80 g
• milk cream 20% 150 ml

Cooking

Beat the first half (90 g) of granulated sugar with one large egg - shake vigorously with a hand whisk. We mix the yolk with the protein, bring to complete association, partially dissolve the sugar crystals. If possible, start the food processor, then the whole kneading procedure will take a couple of minutes at most.



Pour in the required amount of kefir, continue with quick circular motions. After entering each new ingredient, it is desirable to stir the composition until smooth. Regarding the fat content of a fermented milk drink, any is suitable - from a high percentage to 1% fat-free. Here you can safely reduce the calorie content of the dish.



Next, add the sifted wheat flour and baking powder, a pinch of salt - individually. Sometimes baking soda is used instead of baking powder. Some quench with vinegar/lemon juice the old fashioned way, but in a fermented milk environment, soda/alkali foam forms on its own.



Thoroughly knead the viscous glossy dough. Do you recognize? It also looks like that for jellied pies and fritters. The main thing is to remove dry lumps, create a smooth texture of very thick sour cream.



So that the bottom layer does not stick to the container, we lay parchment, cover the side as well. We fill it with dough, evenly distribute it over the entire form - the thickness of the layer should be the same everywhere, without bumps. Separately, mix the second half of the sugar (90 g), vanilla sugar and coconut flakes.



Thickly sprinkle the moist base with a sweet and light mixture with coconut.



The shavings burn out too quickly, so we cover the semi-finished cake with a sheet of foil - send it to the oven preheated by that time, bake for 30-40 minutes at a temperature of 170 degrees. Brown for the last 5-10 minutes without foil.



We check the readiness, punctures with a torch. Without removing from the dishes, generously pour twenty percent milk cream, cool. Only then we remove, separate from the paper and cut into portions.

Serve our homemade coconut pie. By the way, there will be not only tea, coffee, but also refreshing drinks.

Well, now it's the turn of coconut pies. Here are 5 simple and step by step recipes. The most popular cooking options have been selected - pies on them are simply amazing!

Before moving on to the baking recipes, I'll add a few lines about the coconuts themselves. If you are not interested, then just twist below and choose a recipe from the content.

A few words about coconut

Coconut pies are usually understood as: a pie with coconut flakes and a pie with the pulp of fresh coconut.

Cooking with coconut flakes is much easier and faster. If you plan to bake a cake with pieces of coconut pulp, then you have to work a little here. But the taste will be more multifaceted!

Peel the coconut, drain the juice and scrape out the pulp, which then needs to be finely chopped.

The difficulty is that coconut is not in vain called a "nut", although technically it is not. It is very dense, has a hard shell, which cannot be removed without the use of force.

How to get to coconut water and pulp? Here's a quick and easy way for you!

Take a coconut and find a place on it where there are small dark holes (pits). There are three of them. From there, by the way, sprouts appear.

Take a hard knife, or a nail, or something else sharp, and pierce one of these three dimples. Tuck well, and then carefully drain the water.

By the way, there is no coconut milk in coconuts! Coconuts contain "coconut water", or coconut juice. Milk is obtained from coconut artificially: coconut water is mixed with mashed coconut pulp. Everything is thoroughly mixed, whipped, and then the same milk is “squeezed” out of this mass.

So, the water from the coconut was drained. Now you just need to wrap the coconut in some kind of bag and tap it well with a hammer. The outer crust will crack, and there you can already cut the pulp with a knife.

Coconut Pie Recipes

Coconut pie on kefir

Easy to prepare, but very, very, very tasty coconut jellied pie.

Of the coconut ingredients, shavings are used here. The cake itself is soaked with cream, well, or condensed milk. Or fruit yogurt! This is where another name comes from: Coconut Cream Pie.

The amount of sugar is determined by your preferences, which is why I set such large intervals.

Ingredients:

• Kefir - 210 ml.
• Egg - 1 pc.
• Soda - 1 teaspoon;
• Sugar - 100-150 g.
• Flour - 240 g.
• Topping:
• Coconut flakes - 90 g.
• Vanilla sugar - 2 teaspoons;
• Sugar - 50-100 g.

Impregnation:

• Cream (or 1 cucumber, fermented baked milk, etc.) - 130 ml.

Cooking

1. First, knead the dough. To do this, mix kefir with soda and wait a couple of minutes, then drive an egg into it, add sugar, flour and knead thoroughly. It turned out a "liquid" dough.
2. Lubricate the mold with any oil, pour the dough into it.
3. Let's start with coconuts. Mix the shavings with vanilla and regular sugar. Sprinkle the dough on top so that during the baking process a ruddy caramel layer is obtained.
4. Heat the oven to 180 degrees and bake the cake for about 30 minutes.
5. When the cake is done, pour cream over it evenly.
6. Kefir pie is ready to eat!

Pie with coconut and cottage cheese

Wonderful shortcrust pastry pie with cottage cheese filling and coconut. It can also be called a grated pie, since the dough is loose and consists of a lot of crumbs.

Ingredients:

• Butter (or margarine) - 210 g.
• Wheat flour - 320 g.
• Baking powder - 0.5 tsp;
• Sugar - 130 g.

• Cottage cheese - 390 g.
• Sugar - 120 g.
• Eggs - 3 pcs.
• Vanillin - 1 small pinch;

Cooking process

Cut the solid chilled butter into cubes, add flour, baking powder and sugar to it. Grind to a crumbly mass. This is our dough.

Thoroughly knead the cottage cheese with a fork, beat eggs into it and pour sugar and vanilla. You can use a mixer or blender.

Line a baking dish with parchment paper and lay a layer of half of the dough.

Now comes a layer of cottage cheese - put it in an even layer on the dough. No need to press.

Sprinkle remaining flour crumbs on top.

We heat the oven to 210 degrees, put the cake in it and wait 30-35 minutes.

Pie with apple and coconut

Refreshing apple-coconut cake. Tasty! The dough is also shortbread, and the filling is seasoned with tender sour cream.

Ingredients:

• Flour - 240 g.
• Sour cream - 3-4 tbsp. spoons;
• Butter - 80 g.
• Baking powder - 0.5 tsp;
• Sugar - 3 tbsp. spoons;

• Apples - 2 pcs.
• Coconut flakes - 50 g.
• Sour cream - 110 g.
• Milk - 40 ml.
• Some syrup - 30 ml.
• Sugar - 3 tbsp. spoons;
• Eggs - 2 pcs.
• Flour - 2 tbsp. spoons;

How to bake this cake

A piece of butter is divided into smaller pieces, and then rubbed with sugar, flour, baking powder and sour cream. It made a thick dough.

We proceed to the filling of coconut and apples. In fact, this is not even a filling, but a filling.

Beat sour cream with sugar, eggs, syrup and flour. Stir in 20 g of coconut flakes there.

Rinse the apples, remove the cores and cut into slices or small cubes. If desired, you can still remove the peel from them if it is too thick and dense.

Lubricate the baking dish with oil, put the rolled dough into it. Press firmly against the bottom and sides of the mold to form sides.

Lay the apples on top and sprinkle them with the rest of the coconut flakes.

Then comes the curd-sour cream layer.

Heat the oven to 180 degrees, this cake is baked for about 40-45 minutes.

It is better to divide the already cooled cake into portions, by that time the filling should finally thicken.

Chocolate cake with coconut

A wonderful coconut cake with chocolate (cocoa) addition. Yes, if desired, you can use cocoa powder (regular or milk). Chocolate dough and tender coconut filling with cottage cheese.

In fact, this is no longer a pie, but a kind of cake! Pretty, agree!

Ingredients:

• Chocolate (dark or milk) - 110 g.
• Butter - 110 g.
• Eggs - 3 pcs.
• Granulated sugar - 130 g.
• Cottage cheese (soft) - 260 g.
• Flour - 80 g.
• Baking powder - 0.5 tsp;
• Vanillin - a third of a teaspoon;
• Coconut shavings - 45 g.

Cooking a pie

Melt chocolate with butter. Then mix them with 2 eggs, 100 g of sugar, flour and baking powder. Mix well until you get a pasty dough.

1. Let's get to the curd. We knead the cottage cheese with one egg, coconut flakes, sugar residues and vanilla. The more homogeneous the mass is, the better!
2. If the curd mass turned out to be rather dry, then you can dilute it with sour cream.
3. A baking dish should be taken with high removable sides. Lubricate it all with oil.
4. Put half of the dough on the bottom.
5. Then comes a layer of cottage cheese.
6. Cover with the remaining chocolate dough.
7. Heat the oven to 170 degrees, baking time is about 35-40 minutes.
8. Then you need to let the cake cool, gently pry around the edges with a knife. The walls of the mold can be removed, and the cake can be divided into portions.
9. Decorate with melted chocolate and coconut flakes.

Coconut Cream Pie

Delicate airy pie with coconut flakes and cream filling on crispy dough.

Ingredients:

• Flour - 200 g.
• Sugar - 2 tbsp. spoons;
• Salt - 1 micro pinch;
• Soft butter - 9 tbsp. spoons;
• Water - 3-4 tbsp. spoons;

• Milk - 150-200 ml.
• Sugar - 100 g.
• Starch - 40 g.
• Eggs - 2 pcs.
• Coconut flakes - 1 cup;
• Butter - 2 tbsp. spoons;
• Vanilla sugar - 2 teaspoons;

Topping (fill):

• Cream (fatty) - 1 cup;
• Powdered sugar - 3 tbsp. spoons;
• Coconut flakes - 30 g.

Cooking

Cooking a shortbread. Mix all the ingredients for the dough. Yes, you can just throw everything into one cup and knead well. You will get a dense dough that will become shortbread. It must be put in the refrigerator for half an hour to an hour.

When the dough is frozen, take it out of the refrigerator and roll it thinly on the table.

Grease the mold with oil, put the dough into it, press it along the edges with a fork and cut off the excess protruding parts. You also need to pierce the entire area with a fork so that it does not swell.

Cover with parchment and send to the oven (200 degrees) for 15 minutes.

Let's get to the stuffing

Mix sugar, salt, eggs, starch, vanilla sugar. Add oil, shavings there. We put in a saucepan and heat over low heat, stirring constantly, 10-13 minutes until thickened.

Spread the filling on the crust. Ideally, refrigerate for a few hours (covered with cling film), but if you're in a hurry, you can move on to the next step.

Beat the cream, icing sugar, vanilla sugar and coconut flakes with a mixer until a thick cream forms.

Put the whipped cream on top of the filling. In the photo, by the way, the cake is decorated with lightly toasted coconut flakes.

• As you noticed, all the recipes use coconut flakes. But nothing prevents you from adding coconut pulp to one of the options!
• Add pears, berries, bananas and all your favorite fruits to the filling.
• You can decorate and improve the taste with ground cinnamon and grated chocolate.

Well, it turns out that at home you can easily cook such beautiful and delicious coconut pies! Bon appetit!

In Vietnam, the hotel had about five different pies for dessert for breakfast. The pies were generally so-so. But one is awesome. Coconut.
Therefore, on the second day of rest, it was decided that upon arrival home, it was necessary to bake a coconut pie. I baked it 3 times in a week. So it's time to share the recipe.

In general, if you type "coconut pie" in a search engine, many, many pages with the same recipe fall out. So I prepared. The hotel had a slightly different pie, but this one is also delicious. Maybe even better than the hotel.

Cooking dough.
1. Beat 1 egg and 1/2 cup sugar.

2. Add a glass (200 grams) of sour milk (or any sour milk). It turns out so beautiful and magnificent!

3. Change the whisk on the blender to a regular mixer. Add 1.5 cups of flour (180 grams) and a bag of baking powder to the egg with milk. Beautiful foam falls off, but dough is obtained. A little thicker than pancakes.

4. Mix 120 grams of coconut flakes with half a glass of sugar.

5. In the original recipe, they do this: pour the dough into the mold, and pour the chips on top. In this case, all the chips just crumbled from the finished pie. Therefore, I mixed almost all the chips into the dough. I left quite a bit, 20 grams. I poured the dough into a detachable form. The form can be lubricated with oil, but the cake comes out so well, you can not lubricate. Sprinkle the top of the cake with the remaining shavings. So it will be more beautiful.

6. In the oven until a dry match. It only takes me 20 minutes. Do not remove the cake from the mold.

7. And now a funny and non-trivial move. We pierce the cake with a toothpick many, many times. We take a glass of cream (if there is coconut cream - perfect!) And pour it on the cake as soon as we took it out of the oven. If there is no cream, milk will also go. Tastes better with cream.

8. Don't worry. A glass of cream is wonderfully absorbed into the cake in 10 minutes! Leave the cake in the tin until it cools completely, and then take it out.

9. Cut into small diamonds to resemble a buffet)))

Very tasty and tender. And it's very easy to cook
You know, some pies just want to be layered with cream and get a simple cake. Well, let's say I never bake a zebra with a pie) But this pie is so juicy and with a delicate creamy-coconut flavor that you don't want any cream here.

This recipe is unusual in that instead of one, you get three sweet dishes at once! A cake that turns into a chic cake with a slight movement of the hand cake "Raffaello", and for dessert - also the namesake candies! Interesting? Then let's get started!

Usually I use coconut flakes for decoration: roll homemade sweets, or sprinkle on a cake, or make an inscription on a cake. But at the same time, I have long wanted to bake a pie with coconut chips. I wonder what it will taste like if the chips are added directly to the dough?

And so I consulted with our regular readers and my friends Inna and Elizka, looked through three recipes for Italian "Torta al cocco" and synthesized a new, fourth recipe from them, taking a little from everyone. This is how our coconut pie turned out:

Tall, dense, but soft, with an interesting texture and taste: light blotches of coconut flakes in the dough are not very noticeable, but slightly crunch, like the first snow in the cold underfoot. I think this cake is great for festive New Year's cakes, just pick up a cream for it.
Thanks for the advice and help with translating the video, amici!

Ingredients:

For the form 23-24 cm:

• 3 large eggs;
• 180 g of sugar;
• 180 g of finely ground wheat flour (depending on the variety, you may need a little less flour, we look at the density of the dough);
• 100 g coconut flakes (white, small);
• 60 g butter;
• 50 ml of milk;
• 15 g (3 teaspoons) baking powder;
• Powdered sugar.

For cream:

• Thick homemade cream - 200-300 ml;
• Powdered sugar to taste, 1-3 tablespoons;
• Coconut flakes - 2-3 tablespoons.

For a more interesting taste, aroma and appearance, you can add lemon zest, chocolate chips to the dough.

How to bake:

Prepare the mold by lining its bottom with parchment and lubricating the surface of the paper and the walls of the mold with a piece of butter (10G). Then sprinkle with breadcrumbs or flour. I sprinkled with coconut flakes, but when baking, it burned slightly where the dough did not reach.

Melt the rest of the butter (50g).

Beat eggs with sugar until fluffy foam and increase by 2-3 times in volume.

Pour coconut flakes and flour sifted with baking powder into beaten eggs, mix lightly.

Pour in the melted butter (not hot, warm).

After mixing, pour in milk (also slightly warm). Mix carefully. The density of the dough is approximately the same as sour cream 25%.

Pour the dough into a mold and put in the oven, preheated to 180C.

Bake until the cake has risen, completely baked inside (check with a wooden skewer) and browned on top. Approximately 35-40 minutes, depending on your oven. At first I baked at 180C at an average level, after 20-25 minutes I moved it to the top one, and put a pan with water on the bottom of the oven so that the bottom would not burn, and slightly reduced the temperature.

We let the finished cake stand for 5 minutes in the form, and then transfer it to a dish and sprinkle with powdered sugar.

The pie looks very elegant on a snow-white dish, as if sprinkled with light snow!

Coconut cake can be eaten just like that, sprinkled with powdered sugar. But it also makes a great cake base! Cream of whipped cream is perfect here, sprinkle a little coconut flakes into them for taste and aroma ... it will be almost Raffaello! Or some other cream, the main thing is that it soaks the cakes well, then the cake will turn out juicy, like a cake it is slightly dry.

The next day, when half of the cake was left, I made a cream to find out how it was in the form of a cake. I combined cream, powdered sugar and coconut flakes in a bowl, beat everything together with a mixer - a little, until thickened, because if you overdo it and beat longer than necessary, the cream will turn into butter.

I soaked the cakes with milk (you can also use something else, rum, for example, or lemon water) and smeared it with cream. From above, you can also grease with cream and shake with coconut flakes. So, the coconut cream pie has become two, and maybe four times tastier! It became juicy, tender, not dry and even more beautiful.

And I added shavings to the rest of the cream, and we made Raffaello candies - almost like real ones in taste and appearance! We collect a portion of the cream with a teaspoon, put almonds in the middle (or you can put cranberries without nuts, or raisins), - we form a ball with dry hands, quickly so that the cream does not soften, and roll it in shavings poured in a saucer.

That's how one recipe turned into three: coconut pie, Raffaello cake and candy!