Coconut pie: the most delicate dessert for any occasion
In the hustle and bustle of urgent matters, a person sometimes wants to pamper himself and others with sweets, and get a portion of the hormone of joy – endorphins. For these purposes, coconut pie is an almost ideal dessert. It is suitable for emergencies, when, after a hard day’s work, you want to drink tea with a delicious cake, but you simply do not have the strength to cook. Such a dessert will not get lost at a festive event either. For especially special occasions, it can be garnished with almond petals, toasted until golden brown. Just a little effort and an amazing dessert is ready.
Delicate creamy vanilla coconut pie
Easy to prepare and at the same time very tasty cake that will not leave indifferent any sweet tooth. This is just a lifesaver for those who like to surprise their unexpected guests with a quick and original dessert. The secret of making coconut pie is that all the components for the dough are mixed, poured into a baking dish, the dry filling is evenly distributed over the top, the cake is baked for about 30 minutes, and before serving, when it is still hot, it is poured with cream.
The coconut pie prepared according to this recipe can be eaten both warm and chilled, it tastes equally well.
To prepare the dough, you will need the following products:
- a glass of flour;
- a glass of kefir;
- 2 eggs;
- 200 g sugar;
- baking powder bag.
Despite the fact that this coconut pie is prepared on kefir, you can use drinking yogurt, yogurt, fermented baked milk and even sour milk instead. The taste of replacing the dairy product will hardly change.
For the filling you should take:
- 150 g coconut flakes;
- 200 g granulated sugar;
- a bag of vanillin.
Cream of any fat content in the amount of 200 ml is used as a filling.
Baking coconut cream pie using the photo recipe is quite simple:
- The dough ingredients are mixed and poured onto a baking sheet or baking dish.
- Mix coconut flakes, sugar and vanillin in a dry plate and spread evenly over the surface of the dough.
- They are sent to the oven, which is preheated to 180 degrees. The cake is baked for 25-30 minutes. Hot pie drizzled with cream.
Dessert is ready, can be served hot or chilled.
Small subtleties of the recipe
When applying the recipe for coconut pie for the first time, you should take products in the proportion that is indicated. In the future, you can experiment. If you add not a glass of flour, but one and a half or two, then the cake will turn out to be denser, but it will rise better. As for the filling, for lovers of “raw” cakes, you need to take more cream. For example, when the pie is just baked, pour a glass of cream over it and put it in the refrigerator. And in the morning pour the same amount of cream. You will get a very delicate dessert with an amazing creamy taste..
Cooking coconut pie in a slow cooker
Oven-baked coconut pie can be dry. In addition, many ovens often heat more from above or below, and if you do not follow the baking process and rearrange the cake from top to bottom and vice versa, the delicate dessert will turn into a burnt crouton. You can, of course, cover the cake with foil or put a saucepan of water in the oven so as not to burn the dessert. But if the household has a multicooker, then it is better to use this miracle of technology to make coconut pie..
Coconut pie in a slow cooker turns out to be softer and tastier thanks to a different cooking technology.
You can use dried coconut to make a pie, or you can buy a coconut and scrape the inside out yourself. But it should be borne in mind that the pulp of a tropical fruit is somewhat dryish, therefore, to give it juiciness, it should be boiled in cream. So the shavings will become tender and tasty..
Chocolate coconut cake cake in a slow cooker
Delicious and satisfying cake-pie with coconut flakes, has a pleasant chocolate taste.
To prepare the dough base, you will need the following products:
- 1.5 cups flour;
- 2 eggs;
- 4 tablespoons of instant cocoa;
- 100 g icing sugar;
- baking powder bag.
Eggs are beaten with sugar using a mixer or blender. Flour, cocoa, baking powder are combined in a separate bowl, the sugar-egg mixture is poured into the same. All mix gently.
The multicooker bowl is greased from the inside with melted butter. Spread the dough into it, level the surface, set the “Baking” mode for 45 minutes. As soon as the biscuit is ready, take it out and leave to cool..
During this time, the filling is prepared.
- 200 ml of condensed milk;
- 100 g coconut flakes;
- 50 g butter.
Melted butter in the microwave or on the stove, add condensed milk to it, mix. Place the mixture in a multicooker bowl, add coconut flakes and turn on the “Stew” mode for 10-20 minutes, so that the filling is boiled. Take out the coconut mass and cool it so that it thickens.
The biscuit is cut into two or more pieces (it all depends on how much the dough has risen). Pour with cream or concentrated milk, which has a fat content of 8.2 – 8.5% for impregnation. When the cakes absorb the milk, then spread the coconut filling on one of them, distribute it evenly over the surface and put another cake on top, pressing it. Put away in the cold.
Cook the glaze in a slow cooker, combining 100 ml. milk, 4 tablespoons of cocoa and granulated sugar and 50 grams of butter, and setting the “Stew” mode for 10 minutes. The resulting glaze is cooled to 40 degrees so that it thickens, but smears well. Coconut pie is poured with fondant. Spread it evenly with a silicone spatula to make the cake beautiful.
Coconut pies are cooked in the oven, slow cooker, open or closed, the dough base can be biscuit or shortbread, and apples, pears, bananas, poppy seeds, nuts are added to the filling in addition to milk, sugar and coconut flakes. And each time you get a new dessert dish with its own flavor nuances..