Toasted Coconut Cream Pie
Inspired by techniques from America's Test Kitchen.
Coconut milk custard studded with toasted coconut, chilled in a golden pastry shell and piled high with whipped cream and crisp coconut flakes.
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Method
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Equipment
- 23 cm pie dish (about 4 cm deep)
- rolling pin
- baking paper and baking beans
- mixing bowls
- medium saucepan
- whisk
- dry frying pan
- electric hand mixer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 669 kcal |
| Protein | 8 g |
| Carbohydrate | 47.2 g |
| of which sugars | 23.9 g |
| of which free sugars | 20.3 g |
| Fat | 51.4 g |
| of which saturates | 35.7 g |
| Fibre | 2 g |
| Salt | 0.65 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 180 g plain flour
- 12 g caster sugar about 1 tbsp
- 3 g fine sea salt or table salt about ½ tsp
- 120 g cold unsalted butter, cubed
- 4 tbsp ice-cold water plus 1 tbsp more if needed
Coconut custard
- 45 g desiccated coconut
- 400 ml tinned coconut milk (full fat)
- 240 ml whole milk
- 130 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 5 large egg yolks
- 28 g cornflour
- 30 g unsalted butter
- 1½ tsp vanilla
Topping
- 360 ml cold double cream
- 20 g caster sugar
- ½ tsp vanilla
- 20 g desiccated or flaked coconut, for toasting
- 1
Pastry dough. Rub the butter into the flour, sugar and salt until mostly crumbly with some flat flakes left. Stir in just enough cold water to bring the dough together. Wrap and chill for an hour.
- 2
Blind bake. Roll and line the dish, crimp the edge and chill the case for 30 minutes. Bake at 190 °C (170 °C fan) with paper and beans for 20 minutes, then uncovered for another 10-12 minutes until golden brown. Leave it to cool.
- 3
Toast the coconut. Toast all the coconut (45 g for the custard and 20 g for the top) in the dry frying pan over a medium-low heat, stirring, for 3-5 minutes until patchy gold. Toasting deepens the flavour, but it catches quickly, so keep it moving. Tip out and keep the two amounts separate.
- 4
Make the custard. Heat the coconut milk, milk and half the sugar in the saucepan until steaming. Whisk the yolks, remaining sugar, cornflour and salt in a bowl, then slowly whisk in the hot milk. Return everything to the pan and whisk over a medium heat until it boils and turns thick, then cook 1 minute more. Off the heat, stir in the butter, vanilla and the 45 g toasted coconut.
- 5
Set. Scrape the warm custard into the cooled case and press cling film onto the surface so no skin forms. Chill for at least 4 hours.
- 6
Top. Beat the cream with the 20 g sugar and the vanilla to soft peaks. Pile it on the pie and scatter with the reserved toasted coconut just before serving so it stays crisp.
Storage
Keep in the fridge, loosely covered, for up to 2 days. Store any extra toasted coconut in an airtight jar at room temperature.
