Double Coconut Cream Pie

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    4hrs 15mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    1626

If you love coconut, then you are going to absolutely adore this Double Coconut Cream Pie.

recipe updated 14 May 2019

Ingredients

  • Butter icon
    Butter
    70g
  • Shredded coconut icon
    Shredded coconut
    350g
  • Vanilla bean paste icon
    Vanilla bean paste
    16g
  • Sea salt icon
    Sea salt
    0g
  • Dark chocolate chips icon
    Dark chocolate chips
    200g
  • Coconut cream icon
    Coconut cream
    520g
  • Coconut milk icon
    Coconut milk
    400ml
  • Egg icon
    Egg
    100g
  • White chocolate icon
    White chocolate
    50g
  • Golden caster sugar icon
    Golden caster sugar
    100g
  • Cornflour icon
    Cornflour
    70g
  • Whipping cream icon
    Whipping cream
    600g

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Round pan - 9 x 2"

Step preview

  1. Prep and set aside white chocolate: broken up
  2. Fit the TM5 bowl to TM5
  3. Add butter
  4. Heat - approx 4 min, 100°C, speed 2
  5. Add shredded coconut
  6. Add vanilla bean paste
  7. Add sea salt
  8. Blend - approx 15 sec, speed 10
  9. Press content of TM5 bowl into round pan
  10. Bake until light golden - 15 min, 200°C
  11. Add dark chocolate chips
  12. Melt
  13. Spread
  14. Cool completely
  15. Add coconut cream to the TM5 bowl
  16. Add coconut milk
  17. Add egg
  18. Add prepared white chocolate
  19. Add golden caster sugar
  20. Add vanilla bean paste
  21. Add cornflour
  22. Cook - approx 10 min, 80°C, speed 4
  23. Cook - approx 2 min, 90°C, speed 4
  24. Add shredded coconut
  25. Stir - approx 10 sec, speed 4
  26. Pour content of TM5 bowl into pie crust
  27. Cover with parchment paper
  28. Refrigerate in fridge until set - 4 hr
  29. Remove with parchment paper
  30. Add whipping cream to the TM5 bowl
  31. Whisk - approx 30 sec, speed 4
  32. Spread
  33. Serve
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