/ Recipe Coconut Pie with Cream

Recipe Coconut Pie with Cream

  • Ready cake crust - 1 Piece
  • Sugar - 1/2 cup
  • Cornstarch - 1/3 cup
  • Salt - 1/4 teaspoons
  • Milk - 1 cup
  • Bank (400 ml) of coconut milk - 1 piece
  • Large egg yolk - 4 pieces
  • Roasted sweetened grated coconut - 1/2 cup

Preheat the oven to 200 degrees. Lay the pie crust on a baking sheet, cover with aluminum foil and bake until light brown, about 45 minutes. Allow to cool completely and set aside. Prepare a large bowl with a sieve. Whisk together sugar, starch, salt in a medium saucepan. Gradually add the milk, making sure that the cornstarch has dissolved. Add coconut milk and egg yolks, beaten. Cook over medium heat, whisking constantly until the first large bubble appears, about 5 minutes. Reduce the heat to a minimum, cook, whisk constantly, 1 minute. Remove the pan from the heat, immediately pour the cream through a sieve into a bowl. Pour the cream with the cooled pie crust, smooth with a rubber spatula. Cool the cake for at least 4 hours (or 1 day). Before serving, let the cake stand at room temperature for 30 minutes, then sprinkle with coconut chips.

Servings: 10

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