Kiwi Coconut Pie


Total time: 1hr 30m
Preparation Time: 30m

Servings
For 8 pieces


Nutritional Information

Contains 355 Kcal, 4g Protein, 39g Carbohydrates, 20g Fat


Ingredients

  • Rolled Shortcrust Pastry
  • 1 sweet shortcrust pastry, rolled into a circle (ca. 32 cm Ø)
  • 3 tbsp. coconut flakes
  • 1 tbsp. sugar
  • Vanilla Coconut Cream
  • 4 dl coconut milk
  • 4 tbsp. sugar
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 0.5 tsp. hazelnut brittle (z.B. Morga)
  • Kiwi Topping
  • 6 kiwi, cut into slices
  • 2 tbsp. sugar
  • 1 tbsp. lemon juice
  • Utensils
  • Für eine Backblech von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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Instructions

  • Rolled Shortcrust Pastry

    Roll out the pastry, sprinkle with the coconut flakes and sugar, roll with a rolling pin. Transfer the pastry to the prepared tin. Prick the base firmly with a fork.
  • Bake

    Bake for approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.
  • Vanilla Coconut Cream

    Combine the coconut milk with all the other ingredients up to and including the agar-agar, mix well. Bring to the boil on a medium heat, stirring constantly. Reduce the heat and simmer for approx. 2 mins. Remove the pan from the heat, allow to cool a little. Remove the vanilla pod.
  • Kiwi Topping

    Stir the crème until smooth, spread the mixture over the tart base, chill for approx. 20 mins. Carefully mix the kiwis, sugar and lemon juice, leave to infuse for a moment. Arrange the slices of kiwi on top of the crème so that they overlap slightly.
  • Tipp:

    Mit Schlagrahm servieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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