All the flavor of Coco in a pie with coconut at all stages: Creamy Coconut Cake It’s for those who love Coco!
Creamy Coconut Cake is based on the revenue of Claire and Enjoy your food with some modifications, but great inspiration.
I liked the idea of this tortabecause it really has coco in practically all the items that form it. Since base to the roof.
A coconut base It’s very similar to pie bases made with biscuits, but the big detail here is: burnt coconut to start giving it that coconut flavor.
For me, it’s the star of the pie: the layer of coconut candy. It makes you want to eat it alone, without anything else, it’s so good. It’s truly incredible.
Already the fillingor as Americans would say: filling. It’s a pastry cream, but with coconut. It’s super creamy, it makes you want to apply it on your face.
And yes, both caramel when in filling it is used coconut oil. I used it purely for gastronomic issues, it helps to add more coconut flavor to the preparation. After all, it has a coconut flavor in the background. And no, it didn’t stay healthy or functional, okay?
Creamy Coconut Cake
Makes: 8 pieces
Pie Base
- 115 g cornstarch cookie (crushed)
- 60 g grated coconut (dry; toasted and unsweetened)
- 20 g crystal Sugar
- 0,5 g refined salt (less than ⅛ teaspoon)
- 100 g butter without salt (melted)
Coconut Candy
- 80 g crystal Sugar (about ⅓ cup)
- 120 g UHT cream (box/can; 17% fat)
- 40 g grated coconut (dry; toasted and unsweetened)
- 35g g coconut oil (virgin)
- 1 g refined salt (less than ¼ teaspoon)
Coconut cream
- 400 mL whole coconut milk
- 175 g crystal Sugar
- 45 g coconut oil (virgin)
- 250 mL leite integral
- 50 mL water (dissolve the starch)
- 40 g maize starch
- 3 eggs
- 10 mL vanilla extract (2-5mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
Pie Base
- Preheat the oven to 180°C.
- Mix the crushed biscuits, coconut, sugar, salt, melted butter in a bowl until uniform. It should look like wet sand.
- Transfer to a ~21cm pan, press to form the sides and bottom. Tighten well.
- Bake at 180°C for 20 minutes. Remove from the oven and let cool.
Coconut Candy
- Melt the sugar in a wide saucepan or skillet over medium-high heat.
- Stir from time to time to better distribute the sugar and heat in the pan.
- Let the sugar caramelize until it turns amber in color. Be careful as it will be very hot and could burn.
- Carefully add the cream and let it cook to dissolve the caramel pieces. Remove from heat.
- Add coconut, oil, salt, and mix well for 1-2 minutes.
- Place on the already baked base.
Coconut cream
- Reduce the coconut milk to about 250mL in a wide pan over medium heat, about 8-10 minutes.
- Dissolve the cornstarch with 50mL of water, set aside.
- Add sugar, oil, chilled milk, dissolved starch, eggs, vanilla and mix well.
- Cook for 5-7 minutes, the cream should thicken.
- When it thickens, cook for another 1 minute. Remove from heat
- Place over the caramel on the base of the pie, refrigerate for at least 2 hours.
- Vanilla bean: if you are going to use the fava beans in the Coconut Cream, add it while the coconut milk is reducing. Scrape out the seeds and place the bean inside.
- coconut oil: it’s the virgin because it has a coconut flavor.
- Adapted: BA’s Best Coconut Cream Pie
