Creamy Coconut Pie with Fruit

Name: Creamy Coconut Pie with Fruit
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian, Filipino
Ingredients: coconut cream tart; 2.25 cups All purpose flour; 0.5 cup powdered sugar; 1 teaspoon vanilla extract; 0.5 cup butter; 3 tablespoons cream (30% fat); 2 cups soft cream cheese; 0.5 cup sweetened Coconut cream; 2 tablespoons Coconut flakes; 2 egg whites; 0.25 cup sugar; 1 pinch salt; Coconut flakes (for sprinkling); 18 ounces Rhubarb cut into 4 cm (1 3/4") pieces; 0.667 cup sugar; 1 teaspoon lemon juice; 0.667 cup water; 1.333 cups Raspberries

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Health Score:

5,0 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

1312

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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How healthy are the main ingredients?

Rhubarb Raspberry

Ingredients

for

servings

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 4 cm (1 3/4") pieces; ⅔ cup
sugar; 1 teaspoon
lemon juice; ⅔ cup
water; 1.333 cups
Raspberries

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Preparation steps

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.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 26 cm|10" flan tin.

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.

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.

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.

For the compote: put the sugar, lemon juice and water into a pan and bring to a boil, stirring until the sugar has dissolved.

Add the rhubarb and simmer for about 3 minutes until tender. Turn the rhubarb, cover and leave to cool.

Stir the raspberries into the cooled rhubarb compote.