Double Coconut Cream Pie

Name: Thermomix recipe: Double Coconut Cream Pie
Prep time: 4 h
Cook time: 15 min
Ingredients: 70 Grams butter; 250 Grams shredded coconut; 1 Teaspoon vanilla bean paste; 1 Pinch pink salt flakes; 200 Grams chocolate dark callets; 400 Milliliters coconut cream; 400 Milliliters coconut milk; 2 eggs; 50 Grams chocolate white in pieces; 100 Grams raw caster sugar; 2 Teaspoons vanilla bean paste; 70 Grams cornflour or cornstarch; 100 Grams shredded coconut; 600 Milliliters whipping cream; Shaved chocolate and toasted shredded coconut to garnish

Make on Fresco

Serves 9-12 Prep Time 4 hours Cook Time 15 minutes Rated: Print

I did have to test this more than a few times, just to be sure...the things I sacrificed in the name of quality control! I love coconut desserts, and this is a thing of beauty. I hope you enjoy the magic chocolate coconut combo that I have explored before, and will no doubt explore again! This recipe is just one of the DELISH recipes that appear in Keeping it Simple, my cookbook that you should all have by now. (Just sayin’ there have been so many since then!!) So have a sneaky peek, give this a whirl, then go and invest! STAT.

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Need

Base
70 Grams butter BUY
250 Grams shredded coconut
1 Teaspoon vanilla bean paste BUY
1 Pinch pink salt flakes BUY
200 Grams chocolate dark callets BUY
Filling
400 Milliliters coconut cream Recipe
400 Milliliters coconut milk Recipe
2 eggs
50 Grams chocolate white in pieces BUY
100 Grams raw caster sugar BUY
2 Teaspoons vanilla bean paste BUY
70 Grams cornflour or cornstarch
100 Grams shredded coconut
600 Milliliters whipping cream
Shaved chocolate and toasted shredded coconut to garnish

Do

1: BASE: To make base, place butter into Thermomix bowl and melt 4 min/100ºC/speed 2.
2: Add coconut, vanilla and salt and blend 15 sec/speed 10.
3: Press into 23cm pie plate with removable base.
4: Place into a cold oven set to 200ºC and bake 10-15 minutes until golden and fragrant.
5: Remove from oven and place chocolate chips onto hot crust; allow to melt, before spreading with a palette knife or spatula. Cool completely.
6: FILLING: Place coconut cream and milk, eggs, chocolate, sugar, vanilla and cornflour into Thermomix bowl and cook 10 min/80ºC/speed 4. Cook 2 min/90ºC/speed 4.
7: Add shredded coconut and stir through 10 sec/speed 4.
8: Pour into base and refrigerate minimum of 4 hours, covered with baking paper that is pushed onto the surface of the custard. Remove paper before topping with cream.
9: To finish, place cream into Thermomix bowl and whip 20-40 sec/Butterfly/speed 4, checking frequently so as not to over whip.
10: Spread onto custard and garnish with chocolate and coconut.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!