Creamy Coconut Pie with Fruit
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,312 kcal | (62 %) | ||
| Protein | 19.57 g | (20 %) | ||
| Fat | 79.91 g | (69 %) | ||
| Carbohydrates | 135.04 g | (90 %) | ||
| Sugar added | 60.8 g | (243 %) | ||
| Roughage | 5.21 g | (17 %) |
more nutritional values
| Vitamin A | 622.45 mg | (77,806 %) | ||
| Vitamin D | 0.18 μg | (1 %) | ||
| Vitamin E | 2.62 mg | (22 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 8.64 mg | (72 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 165.23 μg | (55 %) | ||
| Pantothenic acid | 1.34 mg | (22 %) | ||
| Biotin | 4.68 μg | (10 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 22.3 mg | (23 %) | ||
| Potassium | 800.67 mg | (20 %) | ||
| Calcium | 263.84 mg | (26 %) | ||
| Magnesium | 62.36 mg | (21 %) | ||
| Iron | 4.74 mg | (32 %) | ||
| Iodine | 11.47 μg | (6 %) | ||
| Zinc | 1.73 mg | (22 %) | ||
| Saturated fatty acids | 50.91 g | |||
| Cholesterol | 190.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- coconut cream tart
- For the pastry
- 2 ¼ cups all-purpose flour
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup butter
- 3 tablespoons cream (30% fat)
- For the filling
- 2 cups soft cream cheese
- ½ cup sweetened Coconut cream
- 2 tablespoons Coconut flakes
- 2 egg whites
- ¼ cup sugar
- 1 pinch salt
- Coconut flakes (for sprinkling)
- For the rhubarb and raspberry compote
- 18 ounces Rhubarb (cut into 1 3/4" pieces)
- ⅔ cup sugar
- 1 teaspoon lemon juice
- ⅔ cup water
- 1.333 cups Raspberries
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and make a well in the centre. Scatter the icing sugar, vanilla and butter around the edge, put the cream in the middle and quickly knead all ingredients to a dough. Form into a ball, wrap in clingfilm and chill for 30 minutes.
2.
Heat the oven to 350°F. Grease a 10" flan tin.
3.
Roll the pastry out thinly on a floured surface and line the base and sides of the flan tin. Prick several times with a fork, cover with non-stick baking paper and baking beans and bake for about 20 minutes, until golden. Set aside to cool.
4.
For the filling: mix together the soft cheese, coconut cream and coconut flakes. Whisk the egg whites until they form soft peaks, then whisk in the sugar until stiff.
5.
Fold into the cheese mixture and spread evenly in the cooled pastry case. Sprinkle with coconut flakes and chill until ready to serve with the rhubarb and raspberry compote.
6.
For the compote: put the sugar, lemon juice and water into a pan and bring to a boil, stirring until the sugar has dissolved.
7.
Add the rhubarb and simmer for about 3 minutes until tender. Turn the rhubarb, cover and leave to cool.
8.
Stir the raspberries into the cooled rhubarb compote.
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