Recipe

Fijian Chocolate Coconut Mud Pie

Tropical Indulgence: Fijian Chocolate Coconut Mud Pie

4.3 out of 5

Indulge in the rich flavors of Fijian cuisine with this delectable Fijian Chocolate Coconut Mud Pie. This dessert combines the tropical essence of coconut with the decadence of chocolate, creating a truly irresistible treat.

Pie› Sweet Pie› Fijian Mud Pie

Oceanic cuisine› Melanesian cuisine› Fijian cuisine

Preparation time

20 minutes

Cooking time

5 minutes

Total time

4 hours 25 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free biscuits), Nut-free (if omitting coconut flakes)

Allergens

Dairy, Gluten

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

2 cups (200g) crushed chocolate biscuits 2 cups (200g) crushed chocolate biscuits
1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/2 cup (40g) toasted coconut flakes, for garnish 1/2 cup (40g) toasted coconut flakes, for garnish
Whipped cream, for serving Whipped cream, for serving

Nutrition

Calories (kcal / KJ): 420 kcal / 1760 KJ
Fat (total, saturated): 28g, 18g
Carbohydrates (total, sugars): 40g, 20g
Protein: 4g
Fiber: 2g
Salt: 0.2g

Preparation

1.
In a bowl, combine the crushed chocolate biscuits and melted butter. Mix well until the crumbs are evenly coated.
2.
Press the biscuit mixture into the bottom and sides of a pie dish to form the crust. Place it in the refrigerator to chill for 30 minutes.
3.
In a saucepan, heat the coconut cream and heavy cream over medium heat until it begins to simmer. Remove from heat.
4.
Add the chopped dark chocolate to the cream mixture and let it sit for a minute to melt. Stir until smooth and well combined.
5.
Stir in the granulated sugar and vanilla extract until fully incorporated.
6.
Pour the chocolate filling into the chilled crust and spread it evenly.
7.
Place the pie in the refrigerator and let it set for at least 4 hours, or overnight.
8.
Before serving, garnish with whipped cream and toasted coconut flakes.

Treat your ingredients with care...

Coconut cream — Make sure to use full-fat coconut cream for a rich and creamy texture.
Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa for the best flavor.
Toasted coconut flakes — To toast the coconut flakes, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown. Keep an eye on them as they can burn quickly.

Tips & Tricks

For an extra tropical touch, add a splash of rum to the chocolate filling.
Serve the pie chilled for the best texture and flavor.
Experiment with different types of biscuits for the crust, such as chocolate chip or coconut biscuits.
Drizzle chocolate sauce over the pie before serving for an added decadence.
If you prefer a sweeter pie, increase the amount of sugar in the filling to your taste.

Serving advice

Serve each slice of Fijian Chocolate Coconut Mud Pie with a dollop of whipped cream and a sprinkle of toasted coconut flakes. For an elegant touch, dust the plate with cocoa powder before placing the slice.

Presentation advice

To enhance the presentation, garnish the pie with a few fresh mint leaves or edible flowers. Serve it on a decorative dessert plate or cake stand to showcase its indulgent appeal.