On a hot summer afternoon, a refreshing coconut cream pie is a treat. No need to fire up the oven, no need to bake, this No Bake Coconut Cream Pie will take you on a tropical journey of simplicity. Enjoy the sweetness and relaxation of this easy-to-make and delicious dessert.
Ingredients
- Digestive biscuits: 200g
- Unsalted butter: 100g
- Coconut milk: 200ml
- Cream: 300ml
- Icing sugar: moderate
- Sliced gingelly: 5 slices
- Fresh coconut or grated coconut: to taste
- Vanilla extract: a pinch
- Coconut flour: to taste (for decoration)
Steps to make:
1. For the biscuit base
- Place the digestive biscuits in a plastic bag and crush them into fine biscuit crumbs with a rolling pin or other tool.
- Melt the unsalted butter and pour it into the biscuit crumbs, stirring well so that they can bind together.
- Spread the crumbs evenly over the bottom of the pie dish and press them down with a spoon to form a pie base.
2. Coconut Cream Filling Preparation
- Soak the sliced jellies in cold water ahead of time to soften them.
- In a small saucepan, pour in the coconut milk and heat until it comes to a light boil, then turn off the heat.
- Squeeze the softened custard slices dry and add them to the hot coconut milk, stirring until completely dissolved.
- Add the whipped cream to the icing sugar and whip with an electric whisk until soft peaks form, then add a few drops of vanilla extract for flavour.
- When the coconut milk has cooled down slightly, slowly pour it into the whipped cream and gently mix well to make the coconut cream filling.
3. Pie Assembly
- Remove the chilled pie base from the oven, pour in the coconut cream filling and smooth the surface with a spatula.
- Sprinkle the top of the pie with a layer of coconut flour or fresh coconut shavings for added texture and decoration.
- Chill the entire pie in the fridge for a few hours until the cream filling has set.
4. Taste and Enjoy
- Remove the chilled Coconut Cream Pie from the refrigerator and cut into pieces according to your preference and serve with fresh fruit.
- The texture of the pie should be creamy and fragrant with coconut, and the creamy layer should be rich but not overly sweet.
Tip:
- When compacting the biscuit base, thicken the edges appropriately so that it not only looks good but also holds the filling better.
- When whipping the whipped cream, control the degree of whipping, too raw is not easy to form the shape of the pie, too hard is not good taste.
A beam of warm sunshine through the coconut grove, sprinkled on the table that was set with care. You sit on the cushions, and the breeze brings the fresh scent of coconut. This is not a tropical island holiday scene, but one you will enjoy at home with the pleasure and comfort of a no-bake coconut cream pie.
To make this simple island treat, you will need to prepare:
- Crushed biscuits (digestive biscuits preferred): 200g
- Unsalted butter (melted): 100g
- Pure coconut milk: 200 ml
- Freshly grated coconut or desiccated coconut: to taste
- Good quality whipped cream: 300ml
- Fine sugar (or icing sugar): to taste
- Girardine flakes or powder: 5 flakes (or equivalent)
- Pure vanilla extract: a few drops
- Coconut flour: a pinch, for garnish
Now, let’s start making:
- Laying the biscuit layer
- Place the digestive biscuits in a food bag and crush them with a rolling pin until they are small grains.
- Melt the butter and mix in the crushed biscuits, mix well until mouldable.
- Take a flat-bottomed round mould and spread the biscuit-butter mixture evenly over the base, compacting it. Chill in the fridge until hardened.
- **Coconut Cream Filling
- Soak the custard slices in cold water to soften and lightly heat the coconut milk until not too hot.
- Add the softened custard flakes to the hot coconut milk, stir until completely dissolved and cool to room temperature.
- Beat the whipping cream with fine sugar with an electric mixer until it reaches 6 parts, add a few drops of vanilla extract for flavour.
- Slowly pour the coconut milk into the cream and gently toss to combine until there are no visible large bubbles.
- Assembly of the pie
- Remove the pie base and gently pour in the coconut cream filling, levelling the surface with a spatula.
- Sprinkle with a layer of coconut flour or shredded coconut for added flavour and layers.
- Place in the fridge again and chill for at least 4 hours to allow the pie filling to fully set.
- **Enjoy this Coconut Cream
- Remove the Coconut Cream Pie from the fridge, slice with a sharp knife and enjoy with a side of fresh tropical fruit such as mango, pineapple or longan.
Tip:
- If you feel that the whipped cream and coconut milk are not sweet enough, you can increase the amount of sugar appropriately.
- When whipping the whipped cream, be careful not to overdo it so that it doesn’t turn into butter.
- The pie base can be prepared a day in advance and the filling and assembly can be made the next day to save more time.
