Japanese Style Coconut Pie

Category: Confectionery
Kitchen: japanese
Japanese Style Coconut Pie

Ingredients

Shortcrust pastry
wheat flour (sift) 250g
icing sugar (sift) 70g
milk powder (sift) 20g
butter (softened) 125g
eggs 1 PC
----------------
Filling 1
butter (softened) 30g
freshly grated coconut 150g
powdered milk 60g (4 tbsp. L.)
custard powder (I have starch) 20g (1 tbsp. L.)
granulated sugar 70g
eggs 1 PC
vanilla extract 1h l.
----------------
Filling 2
butter (softened) 100g
icing sugar (sift) 80g
brew powder 20g
eggs 1 PC
Wheat flour 120g
baking powder 1h l.
coconut powder 150g
milk 50ml
lemon juice 1h l.

Cooking method

  • Delicious pie. I advise you to do it with freshly grated coconut pulp.
  • You can buy coconut throughout the year, but the peak season is from October to December. From an advertisement for Bounty bars, we saw a ripe coconut fall on a stone and, breaking against a stone, poured clear coconut milk out of it. This was an example of a perfectly ripe fruit. Unfortunately, we cannot carry out such an experiment in real life. But we can be content with what the sellers offer. The fruits are sold bald, so there is no need to peel off the hairline.
  • To open a coconut you need a hammer and a knife. Coconut is a very tough nut to crack, but it also has weak points. It is necessary to make a hole with a knife in one of the so-called dark eyes at the base. Fig 2
  • Japanese Style Coconut Pie
  • Empty the contents. Then punch a hole in one of the three coconut depressions. You need to hit with a hammer at a distance of about one third from the eyes to the other end of the fruit.
  • Japanese Style Coconut Pie
  • A crack will appear, which will help to split the coconut to the end.
  • Japanese Style Coconut Pie
  • Remove brown crust with a knife.
  • Japanese Style Coconut Pie
  • You can process the pulp as intended. To do this, you need to arm yourself with the most ordinary vegetable grater or use a food processor, choosing a suitable attachment.
  • Japanese Style Coconut Pie
  • Japanese Style Coconut Pie
  • Japanese Style Coconut Pie
  • Vanilla sugar can be added to the shavings for a pleasant taste and aroma. You can use it right away.
  • For the cake, you will need very fine shavings.
  • According to the recipe, the cake is designed for a 23cm diameter split-bottom cake pan (with low corrugated sides). I got 12 pieces for small forms with a diameter of 8cm at the top.
  • Shortcrust pastry.
  • Combine and sift flour, icing sugar, milk powder. Add oil. Turn into crumbs in a combine.
  • Japanese Style Coconut Pie
  • Add the egg and quickly mix and knead to a soft, non-sticky dough.
  • Japanese Style Coconut Pie
  • Divide the dough into equal portions 12pcs. Roll out between two sheets of baking paper 0.5 cm thick (for one large cake up to 1 cm).
  • Japanese Style Coconut Pie
  • Put into molds and flatten. Pierce the base with a fork. Bake for 10 minutes at 150C until half done.
  • Japanese Style Coconut Pie
  • Filling 1
  • Whisk the butter, freshly grated coconut, milk powder, sugar, vanilla extract, starch and egg until smooth in a bowl.
  • Japanese Style Coconut Pie
  • Filling 2
  • Combine butter, icing sugar and starch and beat until smooth.
  • Japanese Style Coconut Pie
  • Add egg and beat again.
  • Japanese Style Coconut Pie
  • Add coconut powder - stir. Pour in milk and stir.
  • Japanese Style Coconut Pie
  • Sift flour with baking powder. Add lemon juice and mix well.
  • Japanese Style Coconut Pie
  • Put the filling 1 in the first layer. Cover the filling with the second layer 2.
  • Japanese Style Coconut Pie
  • Bake in the oven for about 150C for 25 minutes. Let the cake cool completely.
  • Japanese Style Coconut Pie
  • At this point, you can stop and eat. Here's a cut.
  • Japanese Style Coconut Pie
  • I had some filling left, and I decided to additionally make jewelry rings and balls. By the way, the cookies turned out to be very tasty.
  • Japanese Style Coconut Pie
  • Japanese Style Coconut Pie
  • Collect each product from all additional rings and balls according to the principle of assembling a pyramid. This design holds well and looks impressive.
  • Delight your loved ones with such a cake!
  • Recipe from Japanese Y3K Magazine Issue # 11-March / April 2003
  • Link: 🔗./2008/11/japanese-style-coconut-pie.html

The dish is designed for

12 servings or 1 cake with a diameter of 23cm

Time for preparing:

2h

Cooking program:

baked goods, oven

SanechkaA
unimaginable beauty I respect those who are not afraid of such complex recipes, I think it's amazingly tasty, juicy coconut pulp is indecently tasty in baked goods
AlenaT
What an interesting thing!
Natasha, thanks a lot for the idea!
In addition to a live coconut, there are no difficulties)))
echeva
what an interesting design !!!!
Tasha
Quote: SanechkaA

........ I respect those who are not afraid of such complex recipes, I think it's amazingly tasty, the juicy pulp of coconut is indecently tasty in baked goods
Yes, I also love coconut and baked goods with it. In fact, the recipe is not difficult to execute. I always paint a lot.

echeva , AlenaT Thank you so much.
lungwort
Natasha, as always - unimaginable beauty, there is nothing to say about taste. I have a problem with fresh coconut. I'm not friends with him. Once, neither a drill nor a hammer could break it. As a result -: flowers: dropped. Can I replace with purchased coconut flakes?
Merri
Natasha, thank you for making us happy with new wonderful recipes!
I had been looking closely at the coconut for a long time, did not know how to handle it, now I wanted to tinker with it.
Tasha
Quote: lungwort

....... I have a problem with fresh coconut. I'm not friends with him. Once, neither a drill nor a hammer could break it. As a result -: flowers: dropped. Can I replace with purchased coconut flakes?
Can be replaced, but liquid must be added then.
The coconut has 3 holes. And there is a secret. Two of them are impenetrable, and one will make holes anyway. It's a pity for the discarded coconut. It is also easier to separate the flesh from the shell. If you keep it in the oven for a while at 100C.

Irina,, I will be glad if you like it.
Kuzinatra
Yesterday I bought a coconut and baked this tender cake. She baked in a split form 24 cm. True, she rubbed the coconut for the inner filling on a coarse grater. The top filling was baked with the most delicate crust and crunched slightly. They could not resist eating uncooled. The taste is unearthly Thank you very much for the recipe!
lungwort
Natasha, thank you very much for the tips. The bad experience with coke happened 20 years ago. During this time, both the son grew up and the granddaughter was born. Now you can experiment again.

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