Chinese · Dessert
Sweet Coconut Pie
A Chinese bakery-style coconut pie with a short, buttery pastry shell holding a dense, custardy coconut filling built from desiccated coconut, coconut milk and egg, baked until golden and faintly chewy at the edges.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
587Calories
8.1gProtein
42.4gFat
46.8gCarbs
20.7gSugar
5.2gFiber
377mgSodium
123mgChol
31.9gSat Fat
293mgPotassium
44mgCalcium
3.2mgIron
0.2mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub 32g cold cubed butter into 55g sifted flour with 4g sugar and a pinch of the salt until it resembles coarse breadcrumbs, then stir in the iced water a little at a time until the dough just comes together.
2
Shape the dough into a disc, wrap, and chill for 20 minutes before rolling thin and lining 2 x 8cm individual tart tins, trimming the edges and pricking the bases with a fork.
3
Chill the lined cases for a further 10 minutes, then blind bake at 190°C for 8 minutes until pale and set.
4
While the cases bake, whisk the beaten egg with brown sugar, melted butter, vanilla extract and the remaining salt until smooth, then stir in the coconut milk and desiccated coconut until evenly combined.
5
Divide the coconut filling between the two warm pastry cases and smooth the tops level.
6
Bake at 180°C for 20-22 minutes until the filling is golden, puffed slightly at the edges and just set with a faint wobble in the centre.
7
Cool the pies in their tins on a wire rack for at least 15 minutes before carefully unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1.1 oz32g cold, cubed butter
- 0.1 oz4g sugar white
- 0.5 oz14g iced water
- 1.9 oz55g unsweetened coconut desiccated
- 1.6 oz45g coconut milk
- 7/87/8 eggs, beaten (42g)
- 1.1 oz32g brown sugar
- 0.4 oz10g melted butter
- 0.1 oz3g vanilla extract
- 0 oz1g salt
