Peruvian Coconut Pie

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.

• 1 ½ cups (355 ml) Peruvian coconut milk 1 ½ cups (355 ml) Peruvian coconut milk
• ½ cup (100 g) granulated sugar ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch ¼ cup (30 g) cornstarch
• ¼ teaspoon vanilla extract ¼ teaspoon vanilla extract
• 1 ½ cups (180 g) Peruvian all-purpose flour 1 ½ cups (180 g) Peruvian all-purpose flour
• ½ cup (115 g) Peruvian unsalted butter, cold and cubed ½ cup (115 g) Peruvian unsalted butter, cold and cubed
• ¼ teaspoon salt ¼ teaspoon salt
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the Peruvian coconut milk, sugar, and cornstarch. Whisk until smooth.
3. 3.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
4. 4.
   Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
5. 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.
6. 6.
   Gradually add the ice water, mixing until the dough comes together.
7. 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.
8. 8.
   Pour the coconut custard filling into the pie crust.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set.
10. 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.