
Recipe
Peruvian Coconut Pie
Exotic Coconut Delight: Peruvian Haupia Pie
4.4 out of 5
Indulge in the flavors of Peru with this delightful Peruvian Coconut Pie. Inspired by the traditional Hawaiian Haupia Pie, this adaptation incorporates Peruvian ingredients and techniques to create a unique and delicious dessert.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dairy-free, Gluten-free (with appropriate flour substitution), Nut-free, Soy-free
Allergens
Dairy (butter), Corn (cornstarch)
Not suitable for
Vegan (contains dairy), Paleo (contains grains and refined sugar), Keto (contains sugar and flour)
Ingredients
While the original Haupia Pie is a classic Hawaiian dessert made with coconut milk, the Peruvian adaptation incorporates local ingredients and techniques. The Peruvian Coconut Pie uses Peruvian coconut milk, which has a slightly different flavor profile, and adds a touch of vanilla for a unique twist. Additionally, the pie crust is made using Peruvian butter and flour, giving it a distinct taste and texture. We alse have the original recipe for Haupia Pie, so you can check it out.
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1 ½ cups (355 ml) Peruvian coconut milk 1 ½ cups (355 ml) Peruvian coconut milk
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½ cup (100 g) granulated sugar ½ cup (100 g) granulated sugar
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¼ cup (30 g) cornstarch ¼ cup (30 g) cornstarch
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¼ teaspoon vanilla extract ¼ teaspoon vanilla extract
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1 ½ cups (180 g) Peruvian all-purpose flour 1 ½ cups (180 g) Peruvian all-purpose flour
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½ cup (115 g) Peruvian unsalted butter, cold and cubed ½ cup (115 g) Peruvian unsalted butter, cold and cubed
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¼ teaspoon salt ¼ teaspoon salt
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1 tablespoon (15 ml) ice water 1 tablespoon (15 ml) ice water
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat (total, saturated): 16g, 12g
- Carbohydrates (total, sugars): 32g, 18g
- Protein: 3g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a saucepan, combine the Peruvian coconut milk, sugar, and cornstarch. Whisk until smooth.
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3.Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
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4.Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
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5.In a mixing bowl, combine the Peruvian all-purpose flour, Peruvian unsalted butter, and salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
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6.Gradually add the ice water, mixing until the dough comes together.
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7.Roll out the dough on a lightly floured surface and transfer it to a pie dish. Press the dough into the dish and trim any excess.
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8.Pour the coconut custard filling into the pie crust.
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9.Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set.
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10.Remove from the oven and let it cool completely before serving.
Treat your ingredients with care...
- Peruvian coconut milk — Make sure to use high-quality Peruvian coconut milk for the best flavor and texture in the custard filling.
Tips & Tricks
- For a tropical twist, top the pie with toasted coconut flakes before serving.
- Serve the Peruvian Coconut Pie chilled for a refreshing dessert experience.
- If you prefer a sweeter filling, you can increase the amount of sugar in the custard.
Serving advice
Serve the Peruvian Coconut Pie as a delightful dessert after a Peruvian-inspired meal. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Presentation advice
Garnish the Peruvian Coconut Pie with a sprinkle of powdered sugar and a few fresh mint leaves for an elegant touch. Cut the pie into neat slices and serve on dessert plates.
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