Double Coconut Cream Pie
Serves
9
Total Time
5hrs 15mins
Calories
1111
If you love coconut, then you are going to absolutely adore this Double Coconut Cream Pie. What makes it even better? Chocolate of course!
- White chocolate50 gbroken up
- Butter70 g
- Shredded coconut350 g
- Vanilla bean paste3 teaspoons
- Pink himalayan salt flakes1 pinch
- Dark chocolate chips200 g
- Coconut cream400 ml
- Coconut milk400 ml
- Egg2
- Golden caster sugar100 g
- Cornflour70 g
- Whipping cream600 ml
- Dark chocolateas neededshaved
- Shredded coconutas neededtoasted
Ingredients
- 1. To make base, place butter into Thermomix bowl
- 2. Melt - 4 min, 100°C, speed 2
- 3. Then add shredded coconut, vanilla bean paste and pink Himalayan salt flakes
- 4. Blend with MC fitted - 15 sec, speed 10
- 5. Press into 23cm pie pan with removable base
- 6. Place into a cold oven set to 200ºC and bake 10-15 minutes until golden and fragrant
- 7. Remove from oven and place chocolate chips onto hot crust; allow to melt, before spreading with a palette knife or spatula
- 8. Cool completely
- 9. To make a filling add coconut cream, coconut milk, eggs, white chocolate, caster sugar, vanilla bean paste and cornflour to the TM5 bowl
- 10. Cook - 10 min, 80°C, speed 4
- 11. Then cook - 2 min, 90°C, speed 4
- 12. Then add shredded coconut to the TM5 bowl
- 13. Stir through with MC on - 10 sec, speed 4
- 14. Pour content of TM5 bowl into pie crust
- 15. Cover with parchment paper
- 16. Refrigerate in fridge until set - minimum 4 hr
- 17. Remove parchment paper
- 18. Add whipping cream to the TM5 bowl
- 19. Whisk - 30 sec, speed 4 - checking frequently so as not to over whip
- 20. Spread onto custard and garnish with chocolate and coconut
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
