Coconut Pie


A creamy coconut pie made from fresh coconuts is absolutely A-MA-ZING! So refreshing and yet a little bit sweet, just awesome!

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Coconut pie
Veronique van Ohmydish

Made by Véronique

Published at 2016-04-24, this recipe is for 12 people and takes 1 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 08-03-2021

1 hours 10 minutes 12 people Pie and cake
Coconut pie


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  • 400 gram all-purpose flour
  • 3 1/2 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 7 eggs
  • 200 gram sugar + 4 tablespoons extra
  • 50 gram butter
  • 25 gram sunflower or vegetable oil
  • 1 1/2 fresh coconuts
  • 160 ml of water from the fresh coconut or use milk instead
  • 400 ml cream
  • 1 teaspoon vanilla extract
Coconut pie ingredients
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Kitchen equipment

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  • screwdriver and a hammer to open up the coconuts
  • small bowl
  • large bowl
  • springform lined with parchment paper (26 cm - 10 inch)
  • stand mixer + whisk attachment
  • 2 medium-sized bowls
  • spatula
  • Grater
  • Oven
  • Cooling rack
  • Bread knife

Coconut Pie

1 hours 10 minutes 12 people Pie and cake

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Preparation -- 1 hour

First, we need to open up fresh coconuts. That's easier than you might think. You'll notice 3 softer spots on one side, use a screwdriver to punch holes in those spots. This way you can drain the water from the coconut.

Now hold the coconut in your hand and carefully tap the coconut with a hammer all the way round in the middle. You'll notice a crack and then the coconut will split.

Use a spoon or knife to get the coconut flesh from the shell. Now coarsely grate 1 1/2 coconut.  

Fresh opened coconuts
Fresh opened coconuts

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Slowly melt the butter and let it cool off. Add eggs and 200 gram sugar to the bowl of your stand mixer and whisk until they're fluffy, which will take about 3 to 4 minutes.

Meanwhile combine flour, salt and baking powder in the large bowl. Add coconut water or milk to the beaten eggs and then little by little start adding the flour mixture.

Add melted and cooled butter and for the last step add in the sunflower or vegetable oil and two handfuls of grated coconut. Pour the cake batter into the prepared spring form and bake the cake for 45 minutes.

If you notice the cake isn't ready yet but it starts to colour too much, you can cover the cake with tin foil to prevent it from burning. Transfer the cake to a cooling rack and let it cool off completely.  

Coconut pie
Coconut pie

Finishing the coconut pie -- 10 minutes

Whip up the cream with about 4 tablespoons of sugar and 1 teaspoon of vanilla extract. Fold in about 2 large handfuls of grated coconut to the 'mousse' and refrigerate.

Meanwhile, get your cake out of the springform and divide it into halves with a large bread knife. Transfer one half to a cake stand or large plate. Smear some of the whipped cream mixture over the bottom of the cake.

Place the other half of the cake on top. Use the rest of the whipped cream mixture to coat the whole pie. Finish it off with the rest of the coarsely grated coconut and enjoy!

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