A refreshing and indulgent pie with a creamy coconut filling and a delightful tropical flavor.
155 minutes
A refreshing and indulgent pie with a creamy coconut filling and a delightful tropical flavor.
Basic Single Pastry, rolled, shaped, and baked
each
cups
tablespoons
Agar Powder
teaspoons
Coconut Milk, regular or lite
0 oz
tablespoons
cups
teaspoons
Coconut Extract, optional but good
teaspoons
pinches
Shredded Unsweetened Coconut
cups
1. Prepare Crust
Begin by preparing your crust. Follow your recipe to roll, shape, and bake it. Once baked, set it aside to cool.
2. Mix Arrowroot and Milk
In a small bowl or measuring cup, whisk together 0.5 cup of rice milk with the 2 tablespoons of arrowroot powder until smooth. Set this mixture aside for later.
3. Heat Agar and Rice Milk
Take a large heavy-bottomed saucepan and pour in the remaining 0.5 cup of rice milk along with the 0.5 teaspoon of agar powder. Whisk the mixture and bring it to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low.
4. Combine Arrowroot Mixture
Give the arrowroot mixture a quick stir and pour it into the saucepan, stirring constantly to prevent lumps. This is crucial to ensure a smooth and uniform mixture.
5. Add Coconut Milk, Lemon Juice, and Sugar
Add the coconut milk, lemon juice, and sugar to the saucepan. Whisk everything together and let it cook for about 3-5 minutes until the mixture visibly thickens.
6. Add Extracts and Coconut
Remove the saucepan from the heat and stir in the vanilla extract, coconut extract (if using), a pinch of salt, and the shredded coconut.
7. Fill Pie Crust
Pour the filling into your prepared pie crust.
8. Cool and Chill Pie
Let the pie cool for 15 minutes at room temperature, then transfer it to the refrigerator to chill for at least 2 hours. Cover it tightly with plastic wrap during chilling to prevent any unwanted flavors from seeping in.
9. Garnish and Serve
Before serving, garnish the pie with additional shredded coconut or slices of fresh fruit such as mango, pineapple, or strawberries.
The base of the pie can be made from crushed cookies, graham crackers, or even a simple shortcrust pastry. Once you've mastered making a crust, you can easily swap in different types of biscuits or add flavors such as nuts, spices (like ginger or cinnamon), or cocoa for a chocolatey twist.
Incorporate the zest of lime, lemon, or orange into the coconut filling or the crust. This will add a bright, aromatic dimension to the pie that complements the tropical theme.
Introduce a layer of chocolate ganache on top of the crust before adding the coconut filling. The bitterness of dark chocolate will balance the sweetness of the coconut.
Introduce a hint of spice to the coconut filling by adding a pinch of ground cardamom, cinnamon, or nutmeg. These spices can subtly transform the flavor profile without overwhelming the coconut's natural sweetness.
Garnish the pie with toasted coconut flakes that have been tossed with a little brown sugar and sea salt. The caramelization and saltiness will create a delightful contrast to the creamy filling.
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