Creamy Coconut Pie with Fruit

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Creamy Coconut Pie with Fruit
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Health Score:
Health Score
5,0 / 10
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)
Calorie1,312 kcal(62 %)
Protein19.57 g(20 %)
Fat79.91 g(69 %)
Carbohydrates135.04 g(90 %)
Sugar added60.8 g(243 %)
Roughage5.21 g(17 %)
Vitamin A622.45 mg(77,806 %)
Vitamin D0.18 μg(1 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.63 mg(63 %)
Vitamin B₂0.78 mg(71 %)
Niacin8.64 mg(72 %)
Vitamin B₆0.17 mg(12 %)
Folate165.23 μg(55 %)
Pantothenic acid1.34 mg(22 %)
Biotin4.68 μg(10 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C22.3 mg(23 %)
Potassium800.67 mg(20 %)
Calcium263.84 mg(26 %)
Magnesium62.36 mg(21 %)
Iron4.74 mg(32 %)
Iodine11.47 μg(6 %)
Zinc1.73 mg(22 %)
Saturated fatty acids50.91 g
Cholesterol190.93 mg
Author of this recipe:
How healthy are the main ingredients?
RhubarbRaspberry

Ingredients

for
4
Ingredients
coconut cream tart
For the pastry
2 ¼ cups
½ cup
1 teaspoon
½ cup
3 tablespoons
cream (30% fat)
For the filling
2 cups
½ cup
sweetened Coconut cream
2 tablespoons
2
¼ cup
1 pinch
Coconut flakes (for sprinkling)
For the rhubarb and raspberry compote
18 ounces
Rhubarb cut into 4 cm (1 3/4") pieces
cup
1 teaspoon
cup
1.333 cups

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 180°C (160° fan) 350°F gas 4. Grease a 26 cm|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.