Coconut cream pie recipe with photos. Coconut pie turning into Raffaello cake Recipe for coconut pie with cream poured in

Well, now it’s time for coconut pies. Here are 5 simple and step-by-step recipes. The most popular cooking options have been chosen - the pies they make are simply amazing!

Before moving on to the baking recipes, I will add a few lines about the coconuts themselves. If you are not interested, then just scroll below and choose a recipe from the content.

A few words about coconut

Coconut cakes usually mean: coconut cake and fresh coconut cake.

Cooking with coconut flakes is much easier and faster. If you plan to bake a pie with pieces of coconut pulp, then you will have to work a little here. But the taste will be more multifaceted!

The coconut needs to be cleaned, the juice drained and the pulp scraped out, which then needs to be finely chopped.

The difficulty is that coconut is not called a “nut” for nothing, although formally it is not one. It is very dense, has a hard shell that cannot be removed without force.

How to get to coconut water and pulp? Here's a quick and easy way!

Take the coconut and find a place on it where there are small dark holes (pits). There are three of them. From there, by the way, sprouts appear.

Take a hard knife, or a nail, or something else sharp and pierce one of these three dimples. Pick it well, and then carefully drain the water.

By the way, there is no coconut milk in coconuts! Coconuts contain “coconut water,” or coconut juice. Milk is obtained from coconut artificially: coconut water is mixed with coconut pulp puree. Everything is thoroughly mixed, whipped, and then the same milk is “squeezed” out of this mass.

So, the water was drained from the coconut. Now you just need to wrap the coconut in some kind of bag and hit it thoroughly with a hammer. The outer crust will crack, and then you can cut out the flesh with a knife.

Coconut Pie Recipes

Coconut pie with kefir

Easy to prepare, but very, very, very tasty coconut jellied pie.

The coconut ingredients used here are shavings. The pie itself is soaked in cream, or condensed milk. Or maybe fruit yogurt! This is where another name comes from: coconut cream pie.

The amount of sugar is determined by your preferences, which is why I set such large intervals.

Ingredients:

Kefir – 210 ml.
Egg – 1 pc.
Soda – 1 teaspoon;
Sugar – 100-150 g.
Flour – 240 g.
Sprinkles:
Coconut flakes – 90 g.
Vanilla sugar – 2 teaspoons;
Sugar – 50-100 g.

Impregnation:

Cream (or 1 ogurt, fermented baked milk, etc.) – 130 ml.

Preparation

First, let's knead the dough. To do this, mix kefir with soda and wait a couple of minutes, then beat in the egg, add sugar, flour and mix thoroughly. The result was a “liquid” dough.
Grease the mold with any oil and pour the dough into it.
Let's start with coconuts. Mix the shavings with vanilla and regular sugar. Sprinkle the dough on top to create a golden caramel layer during baking.
Heat the oven to 180 degrees and bake the cake for about 30 minutes.
When the pie is ready, pour cream evenly over it.
Kefir pie is ready to eat!

Pie with coconut and cottage cheese

A wonderful pie made from shortcrust pastry with curd filling and coconut. It can also be called a grated pie, since the dough is loose and consists of a lot of crumbs.

Ingredients:

Butter (or margarine) – 210 g.
Wheat flour – 320 g.
Baking powder – 0.5 teaspoon;
Sugar – 130 g.

Cottage cheese – 390 g.
Sugar – 120 g.
Eggs – 3 pcs.
Vanillin – 1 small pinch;

Cooking process

Cut the cooled solid butter into cubes, add flour, baking powder and sugar to it. Grind until crumbly. This is our dough.

Mash the cottage cheese thoroughly with a fork, beat in the eggs and add sugar and vanilla. You can use a mixer or blender.

Line a baking pan with parchment and place a layer of half the dough.

Now comes a layer of cottage cheese - place it in an even layer on the dough. No need to press.

Sprinkle the remaining flour crumbs on top.

Heat the oven to 210 degrees, place the pie in it and wait 30-35 minutes.

Apple and coconut pie

Refreshing apple and coconut pie. Tasty! The dough is also shortbread, and the filling is seasoned with delicate sour cream.

Ingredients:

Flour – 240 g.
Sour cream – 3-4 tbsp. spoons;
Butter – 80 g.
Baking powder – 0.5 teaspoon;
Sugar – 3 tbsp. spoons;

Apples – 2 pcs.
Coconut flakes – 50 g.
Sour cream – 110 g.
Milk – 40 ml.
Some syrup - 30 ml.
Sugar – 3 tbsp. spoons;
Eggs – 2 pcs.
Flour – 2 tbsp. spoons;

How to bake this pie

Divide a piece of butter into smaller pieces, and then grind with sugar, flour, baking powder and sour cream. The result is a dense dough.

Let's start with the coconut and apple filling. In fact, it’s not even a filling, but a filling.

Beat sour cream with sugar, eggs, syrup and flour. Mix in 20 g of coconut shavings.

Wash the apples, remove the cores and cut into slices or small cubes. If desired, you can also remove the peel from them first if it is too thick and dense.

Grease a baking pan with butter and place the rolled out dough in it. Press firmly to the bottom and sides of the mold to form sides.

Place apples on top and sprinkle with remaining coconut flakes.

Then comes the curd and sour cream layer.

Heat the oven to 180 degrees, bake this pie for about 40-45 minutes.

It is better to divide the already cooled pie into portions, by which time the filling should have completely thickened.

Chocolate Coconut Cake

The most wonderful coconut cake with the addition of chocolate (cocoa). Yes, you can also use cocoa powder (regular or milk) if desired. Chocolate dough and delicate coconut filling with cottage cheese.

In fact, this is no longer a pie, but a kind of cake! Beautiful, you must agree!

Ingredients:

Chocolate (dark or milk) – 110 g.
Butter – 110 g.
Eggs – 3 pcs.
Granulated sugar – 130 g.
Cottage cheese (soft) – 260 g.
Flour – 80 g.
Baking powder – 0.5 teaspoon;
Vanillin - a third of a teaspoon;
Coconut shavings – 45 g.

Cooking a pie

Melt chocolate with butter. Then mix them with 2 eggs, 100 g of sugar, flour and baking powder. Mix well until you get a paste-like dough.

Let's start with the cottage cheese. Mix the cottage cheese with one egg, coconut flakes, remaining sugar and vanilla. The more homogeneous the mass turns out, the better!
If the curd mass turns out to be dry, you can dilute it with sour cream.
The baking dish should be taken with high removable sides. Lubricate it all with oil.
Place half of the dough on the bottom.
Then comes a layer of cottage cheese.
Cover with remaining chocolate batter.
Heat the oven to 170 degrees, baking time about 35-40 minutes.
Then you need to let the pie cool, carefully pry the edges with a knife. The walls of the mold can be removed and the cake divided into portions.
You can decorate with melted chocolate and coconut flakes.

Coconut cream pie

Delicate airy pie with coconut flakes and creamy filling on a crispy dough.

Ingredients:

Flour – 200 g.
Sugar – 2 tbsp. spoons;
Salt – 1 micro pinch;
Soft butter – 9 tbsp. spoon;
Water – 3-4 tbsp. spoons;

Milk – 150-200 ml.
Sugar – 100 g.
Starch – 40 g.
Eggs – 2 pcs.
Coconut flakes – 1 cup;
Butter – 2 tbsp. spoons;
Vanilla sugar – 2 teaspoons;

Topping (filling):

Cream (fat) – 1 glass;
Powdered sugar - 3 tbsp. spoons;
Coconut flakes – 30 g.

Preparation

Let's prepare the shortbread. Mix all the ingredients for the dough. Yes, you can just dump everything into one cup and knead well. The result will be a dense dough that will become sandy. It needs to be put in the refrigerator for half an hour to an hour.

When the dough is frozen, take it out of the refrigerator and roll it out thinly on the table.

Grease the mold, place the dough in it, press it along the edges with a fork and trim off any excess protruding parts. You also need to pierce it over the entire area with a fork so that it does not swell.

Cover with parchment and place in the oven (200 degrees) for 15 minutes.

Let's start filling

Mix sugar, salt, eggs, starch, vanilla sugar. Add oil and chips there. Place in a saucepan and heat over low heat, stirring constantly, 10-13 minutes until thickened.

Place the filling on the crust. Ideally, you should put it in the refrigerator for several hours (covered with film), but if you are in a hurry, you can move on to the next step.

Beat the cream, powdered sugar, vanilla sugar and coconut flakes with a mixer until it becomes a thick cream.

Place whipped cream over filling. In the photo, by the way, the pie is decorated with lightly toasted coconut flakes.

As you noticed, all recipes use coconut flakes. But nothing is stopping you from adding coconut pulp to one of the options!
Add pears, berries, bananas and all your favorite fruits to the filling.
You can decorate and improve the taste with ground cinnamon and grated chocolate.

Well, it turns out that you can easily prepare such beautiful and delicious coconut pies at home! Bon appetit!

Experienced cooks who have glanced at the list of recipe ingredients will not be surprised at all by coconut cream pie. Reshat, a typical pastry made from jellied dough with kefir. This is true. If you reduce the presence of sugar, replace the tropical nut with stewed cabbage, minced meat, mushrooms, cereals and put the filling inside, you will get an ordinary jellied pie.

In addition to the oven, completely simplifying the process, they use the top heat of the stove - after all, pancakes are also prepared from this thick, viscous dough mixed with a fermented milk drink (kefir, curdled milk, natural yogurt). Even if the additives, flavorings, proportions, sizes of products, and the method of frying (with and without oil) vary, the essence can be guessed right away.

What is special about coconut dessert? It's a matter of aroma and impregnation: snow-white flakes turn golden when baked, enhancing the fragrant smell. Additionally, delicious sweetness penetrates through the golden brown crust into the still hot, fluffy crumb, filling it with juiciness and amazing appetizing. I’m sure that even beginners in the baking craft can cope with pancakes, jellied or coconut pie with cream, especially when there is a visual hint for practitioners.

Cooking time: 60 minutes / Number of servings: 10 / Shape 22x22 cm

Ingredients

wheat flour 180 g
sugar 180 g
eggs 1 pc.
kefir 200 ml
baking powder 7 g
vanilla sugar 8-10 g
coconut flakes 80 g
milk cream 20% 150 ml

Preparation

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Beat the first half (90 g) of granulated sugar with one large egg - shake vigorously with a hand whisk. Mix the yolk with the white, bring until completely combined, partially dissolve the sugar crystals. If possible, start the food processor, then the entire kneading procedure will take a couple of minutes at most.

Pour in the required volume of kefir and continue rapid circular movements. After introducing each new ingredient, it is advisable to stir the composition until smooth. Regarding the fat content of a fermented milk drink, anything is suitable - from a high percentage to 1% low-fat. Here you can safely reduce the calorie content of the dish.

Next add sifted wheat flour and baking powder, a pinch of salt - individually. Sometimes soda is used instead of baking powder. Some people extinguish it the old fashioned way with vinegar/lemon juice, but in a fermented milk environment the foam from soda/lye forms on its own.

Knead the viscous glossy dough thoroughly. Do you recognize? It also looks like the one for jellied pies and pancakes. The main thing is to remove dry lumps and create a smooth texture of very thick sour cream.

To prevent the bottom layer from sticking to the container, we lay parchment and cover the side. Fill with dough, distribute evenly throughout the entire mold - the thickness of the layer should be the same everywhere, without lumps. Separately mix the second half of the sugar (90 g), vanilla sugar and coconut flakes.

Sprinkle the wet base thickly with the sweet and light coconut mixture.

The shavings burn too quickly, so we cover the semi-finished cake with a sheet of foil, put it in the oven, which has been preheated by that time, and bake for 30-40 minutes at a temperature of 170 degrees. Brown for the last 5-10 minutes without foil.

We check readiness by piercing it with a torch. Without removing from the dish, generously pour in twenty percent milk cream and cool. Only then we remove it, separate it from the paper and cut it into portions.

Serve our homemade coconut pie. By the way, there will be not only tea, coffee, but also refreshing drinks.

Coconut cream pie recipe with photos. I can’t count how many times I’ve seen coconut cake “kuchen” on the Internet. And it seemed like the simplest one, but for some reason I didn’t bake it, but in vain! Today I decided and did it, and now I regret that I didn’t try it earlier. Coconut cake Kuchen is simply beyond praise, very aromatic, very tasty and very easy to prepare!

Preparing this coconut pie is simply a sheer pleasure; even the youngest, inexperienced housewife can handle it. And you will receive full praise from your family! My husband really liked this pie! He even asked for a second piece! And what I also liked is that you don’t need too many ingredients. And it bakes quite quickly. Overall, a decent recipe! Highly recommend! I almost forgot, you can bake coconut “kuchen” not only in the oven, but also in a slow cooker. It will turn out excellent both there and there!

We prepare the dough in just a few minutes! Break the egg into a cup, add sugar and beat with a blender with a whisk attachment or just a whisk.

Pour a glass of kefir, whisk lightly to combine the ingredients.

Add baking powder and sifted flour. Beat well so that there are no lumps left. The dough turns out approximately like pancakes.

Grease the multicooker bowl or the mold in which we will bake the coconut pie in the oven with butter and pour out the dough.

Pour coconut flakes into a separate cup, add sugar to it and mix.

And now we need to pour this dry mixture into an even layer onto the dough.

That's all. Place the coconut pie in the oven preheated to 180 degrees. Be careful, the coconut flakes can burn very quickly, so keep an eye on them and once they are golden brown, cover the top of the pie with foil and put it back in the oven. We bake for about 30 minutes. What an aroma will appear in your kitchen! Mmm... simply extraordinary! We check the readiness as usual with a toothpick; if it comes out dry, then the pie is ready.

If you bake coconut pie “kuchen” in a multicooker, then set the “Baking” mode for 60 minutes (in a Panasonic multicooker).

After the pie is baked, take it out of the oven or take out the bowl, but do not remove the pie from the mold. We need to do the following - use a toothpick to make punctures all over the cake, the more the better.

Then pour cream over the still hot pie. Don't worry, you might think that a whole glass of cream is a lot. But this is not so, the cream will be completely absorbed and the pie will become very juicy.

Now we wait for the cake to cool completely and only then remove it from the mold, cut it and serve it to the table! Coconut cake "kuchen" is ready!

Enjoy your meal! Please, if you make this pie, share your impressions! I hope you and your family really enjoy it!