- Ingredients
- 250g shortcrust pastry
- 75g NESTLÉ DOCELLO Crème Brûlée mix
- 250ml whipping cream
- 250ml semi-skimmed milk
- 40g MAGGI Coconut Milk Powder Mix
- 250ml whipping cream, whipped to soft peaks
- Fresh berries to serve
Coconut Cream Pie
Ingredients
Method
Method
Roll out the pastry and use to line a 23cm tart tin. Fill with parchment and baking beans and bake blind in an oven preheated to 180˚C for 15 minutes. Remove from the oven and remove the parchment and beans. Return to the oven and bake for a further 5-10 minutes until golden brown and crisp. Leave to cool.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder and 25g coconut milk powder, whisking continuously for approximately 2 minutes. Leave to cool, whisking occasionally, then pour into the tart case. Chill until set.
Toast the remaining coconut milk powder in a dry pan, over a low heat, moving around the pan continuously to make sure it toasts evenly. Cool.
Spoon the whipped cream into the pie and sprinkle over the toasted coconut. Serve with berries.
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