Coconut pie
Discover a tropical delight with this Coconut Pie recipe! Made with creamy coconut milk, zesty lemon and orange zest, and crunchy almonds, this pie combines rich flavors and textures for a perfect dessert. Easy to bake and delicious to taste, it’s sure to be a crowd-pleaser. Indulge in a slice of paradise today!
- 20 May 2024
- Cook time 60 min
- Prep time 75 min
- 6 Servings
- 11 Ingredients
Coconut pie is a delightful dessert that combines the creamy, tropical flavor of coconut with a zesty citrus twist. This recipe is perfect for anyone who loves a combination of sweet and tangy elements. It features a rich blend of coconut milk, dried coconut meat, and citrus zest, creating a unique and luxurious treat. Perfect for special occasions or a sweet ending to a family meal, this coconut pie is sure to become a favorite.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or cooking spray.
- If you haven’t done so already, finely chop the almonds and set them aside.
- In a medium bowl, mix the all-purpose white wheat flour, chopped almonds, and dried coconut meat until evenly distributed. Set aside.
- In a large bowl, whisk together the eggs until they’re well beaten and slightly frothy.
- Gradually add the sugar to the eggs while continuing to whisk. Then, slowly pour in the melted butter and whisk until thoroughly combined.
- Stir in the lemon zest, orange zest, lemon juice, and orange juice. Mix well until the zests and juices are fully incorporated into the egg mixture.
- Gradually add the coconut milk to the mixture, stirring continuously to ensure it’s well combined.
- Slowly add the dry ingredients (flour, almonds, and dried coconut) to the wet mixture. Stir gently until all ingredients are well incorporated and there are no lumps.
- Pour the mixture into the greased pie dish, spreading it out evenly.
- Place the pie dish in the preheated oven. Bake for about 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 20-30 minutes before serving. This will help the filling to set properly.
- Slice and serve your coconut pie. It can be enjoyed warm or at room temperature. Optionally, you can top it with whipped cream or a dusting of powdered sugar for added sweetness.
Tips:
- Ensure that all ingredients are at room temperature before you begin mixing to ensure even consistency and baking.
- When preparing citrus zest, be careful to avoid the white pith beneath the skin as it can add bitterness to your pie.
- Toast the almonds lightly before adding them to the batter for an extra depth of flavor.
- Use a high-quality coconut milk for a richer texture and taste.
- Let the pie cool completely before slicing to ensure clean cuts and to let the filling set properly.
- Garnish with toasted coconut flakes and a dollop of whipped cream for an extra special presentation.
Your coconut pie is now ready to be enjoyed! The combination of rich coconut and refreshing citrus creates a perfectly balanced dessert that's sure to impress. Serve it slightly chilled to bring out its best flavors. Whether you're sharing it with family or serving it at a gathering, this coconut pie is sure to be a hit. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 650kcal | 26% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 4.99g | 13% |
| Sugar 50g | 51% |
| Fat | |
| Fat 40g | 47% |
| Saturated 24g | 82% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 130mg | 24% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 1.01mg | 6% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 13mg | 15% |
| Vitamin E 3.04mg | 20% |
| Vitamin K 1.45ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 2.11mg | 19% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 380mg | 11% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.31mg | 12% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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