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Chocolate Coconut Pie

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Rate this recipe 4.4/5 (61 Votes)

Ingredients

  • Crust
  • 1/4 cup + 1 tbsp unsalted butter, softened
  • 3 cups unsweetened shredded coconut
  • 1 cup sweetened shredded coconut
  • 2 tbsp xylitol or granulated sugar
  • Filling
  • Chocolate
  • 2/3 cup heavy cream
  • 6 ounces bittersweet chocolate, finely chopped (72% cacao)
  • Caramel
  • 3/4 cup sugar
  • 1/3 cup water
  • 1/3 cup heavy cream
  • 2 tsp sea salt

Details

Adapted from sweettwistoffate.blogspot.de

Preparation

Step 1

1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and 2 cups of unsweetened coconut and xylitol until mixture starts to stick together, 1 to 2 minutes. Transfer to a medium bowl. Combine this mixture with all the remaining coconut, using your hands to bring together


2 Press coconut mixture into bottom and up sides of pie pan to form crust, leaving top edges loose and fluffy. Cover the crust lightly with tin foil over the edges, and cut a hole in the center. Keeping the edges covered to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.


3) Make the caramel sauce. Place sugar and water in a sauce pan or small dutch oven over medium-high heat. Allow the mixture to boil until mixture begins to darken, watching carefully so the mixture doesn't burn. I always keep a pastry brush and small cup of water close by, and occasionally brush the sides of the pan to prevent crystallization.


4) When the mixture has turned to a medium amber add the heavy cream, whisking constantly. The mixture will expand and bubble from the steam. Add sea salt and stir to combine.

5) Allow the caramel to cool for approx 15 minutes before pouring into the cooled coconut crust.


6) Make the chocolate filling: In a small sauce pan bring cream just to a boil. While cream is heating up, place chopped chocolate into a medium heatproof bowl. Pour the cream over the chocolate and let sit for 10 minutes to allow chocolate to melt. Stir to combine and melt remaining chocolate. The mixture should be smooth and completely melted. Pour onto the caramel layer, smooth out if needed. Refrigerate until filling is set, 1 hour or up to 1 day.

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