Are you looking for something that requires minimal baking but filled with flavour? Look no further – this coconut cream pie is the only thing you’ll need this summer, trust me.
It all starts with the perfectly flaky pastry case, filled with a rich and decadent coconut filling, topped with freshly whipped cream and finished with toasted coconut – perfectly seasonal and make a change form your usual heavy pies.
So, whether you’re looking for something lighter during the warmer weather or expanding your culinary offerings, this is one of those recipes you must try. It’s rich and indulgent without being too much all at once.
If coconut isn’t your vibe, why don’t you check out some of these other tarts; including strawberry tart, chocolate ganache tartlets, pineapple cream tarts, chocolate almond tart or pear and almond tart.
Anyway, let’s get started, shall we?
Half my shortcrust pastry recipe, find it here.
175g golden caster sugar.
220ml whole milk.
300ml double cream.
3 eggs yolks.
175g desiccated coconut.
1 tsp vanilla extract.
300ml double cream.
25-50g icing sugar.
1 tsp vanilla extract
30-50g toasted coconut flakes.
After chilling the pie case in the fridge for around 30 minutes, you can place in the parchment paper and baking beans (or rice) into the centre and bake in your preheated oven for 10-15 minutes, remove the baking beans and parchment and bake for a further 5-10 minutes or until the pastry doesn’t look so raw – it should be fully baked as this is the only bake the pie needs.
To make the filling, take a medium-large saucepan (not a small like I used) and place in the sugar, cornflour, milk and double cream, giving it a good mix together and place on the hob over a medium-high heat. You will want to whisk this constantly, as the mixture will thicken and this will happen fairly quickly, plus you don’t want it to catch on the bottom of the pan and ruin the mixture.
Once the mixture has thickened well, remove the mixture from the heat and add in the 3 egg yolks, whisking until they are fully incorporated. Then you can go ahead and add the vanilla extract and mix in until it has been fully mixed into the recipe, then you can follow with the desiccated, agin mixing until its fully incorporated into the mixture.
Place the saucepan back onto the hob over a medium heat, stirring/whisking until the egg yolks have been cooked out and the mixture has reached a safe temperature. If you don’t stir the mixture enough, it will catch on the bottom and burn – not ideal as you will have to start over.
Now you can grab the pastry case you made earlier on and pour the thick filling into it, level it out as consistently as you can possible do. Allow to cool enough to place into the fridge and allow the filling to fully firm up (this is needed for the finishing decoration, as well as making it easier to slice up later on).
When your tart has cooled or you’re ready to serve, you’ll want to finish up the tart. Start by placing some flaked coconut pieces into the oven on a lined baking tray and toasting them until they are golden brown – this will add coconut flavour and crunch to the tart. Around 3-5 minutes should work, keep your eyes peeled.
Into a mixing bowl, place the double cream, icing sugar and vanilla extract. whisk together on a high speed until you reach stiff peaks (try your best not to over whip the cream, other wise it will be granular and not have a pleasant mouthfeel. Top the pie with the cream, ensuring even coverage all over and then scatter over the toasted coconut and enjoy – this is best enjoyed within 24 hours of the cream being added on top due to it being highly perishable.
I slice my tart into 8 portions but you can make that more or less to suit yourself or the occasion.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.