Best Brazilian Coconut Pie With Tropical Fruit Recipes

TROPICAL COCONUT PIE

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

FRENCH COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
• In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
• Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.

COCONUT AND TROPICAL FRUIT TRIFLE

Steps:

• To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
• In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
• When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
• To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
• Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
• To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
• Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
• Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
• Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
• Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
• This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
• I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.

COCONUT PANNA COTTA WITH TROPICAL FRUIT

Steps:

• Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
• In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
• Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
• Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
• To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

BRAZILIAN COCONUT PIE WITH TROPICAL FRUIT

Steps:

• Make sure the pie shell has been chilled for 30 minutes before baking. Preheat the oven to 350 degrees.
• Heat the milk in a double boiler until bubbles form around the outer edge of the pan.
• In a bowl beat the eggs and sugar add salt, vanilla, butter and grated coconut. stir in the heated milk
• Pour the custard mixture into the pie shell.
• Bake for 30 minutes or until the custard sets.
• Take the pie out of the overn and let cool and then place in the fridge for at least 2 hours
• Before serving garnish the pie with fresh fruit slices.

QUEIJADINHA (BRAZILIAN COCONUT TART)

Steps:

• Preheat oven to 375 degrees F and adjust the oven rack to the middle position. Line a muffin tin with 10 cupcake liners. Reserve.
• In a large bowl, combine the coconut and coconut milk. Let it sit for 5 minutes.
• Add the remaining ingredients and mix well to combine.
• Pour the mixture into the prepared cupcake liners, filling each all the way to the top. The tarts won't rise, so don't be afraid to fill them almost completely. Before baking, stir them with a fork, to distribute the coconut and cheese evenly.
• Place the muffin tin into a large baking dish with high sides. You can use a rectangular casserole dish, for example. Bring a kettle full of water to a boil and then pour the boiling water into the larger baking dish, around the muffin tin, being careful to avoid splashing water into the queijadinhas. The water should come about halfway up the sides of the muffin tin.
• Bake in the preheated oven for 30 minutes or until golden brown.
• Remove from oven and cool before serving.
• Enjoy!

BRAZILIAN PIE

Steps:

• In a saucepan, combine pudding, coffee, cocoa, and milk.
• Cook over medium heat, stirring frequently, until mixture comes to a full boil.
• Remove from heat and continue to stir frequently until cool.
• Place plastic wrap directly onto pudding and chill in refrigerator for 1 hours.
• Beat slightly.
• Fold in whipping cream which has been beaten until stiff.
• Pour into pie shell.
• Garnish with sliced almonds.
• Refrigerate until ready to use.

COCONUT LIME PIE

Steps:

• Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
• In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case - this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
• When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.

FRESH COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F.
• Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
• Cool; set 1/2 cup of the almonds aside.
• In a food processor; pulverize the remaining almonds with the sugar.
• Add the bread and pulse the machine until reduced to fine crumbs.
• Drizzle in the melted butter and pulse to mix thoroughly.
• Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
• Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's"eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell).
• Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
• With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
• Use a paring knife or a vegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
• Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
• Raise the oven temperature to 350 degrees F.
• In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
• Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
• Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
• Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
• Cool the pie completely and slice.
• Place the pie back in the oven and heat for 10 minutes.
• Serve with sour cream and coconut.

COCONUT TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

MAKES ITS OWN CRUST COCONUT PIE

Steps:

• Combine ingredients in order given; mix well.
• Pour into a greased 10-inch pie pan.
• Bake in 350° oven for 45 minutes or till golden brown.
• The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom.
• It will be solid enough to cut after it has cooled.
• The center will be a perfect cream pie.
• This is a quick way to bake a coconut pie.
• If you leave it in the oven too long, you will have more of a cake.