Ingredients for Brazilian Coconut Pie With Tropical Fruit
- 1 (9-inch) unbaked pie shell
- 2 cups whole milk
- 4 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 cup shredded sweetened coconut
- generously sliced fresh mango, for garnish
- generously sliced fresh papaya, for garnish
- generously sliced fresh guava, for garnish
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How to Make Brazilian Coconut Pie With Tropical Fruit
- Chill the pie shell in the refrigerator for 30 minutes before baking.
- Preheat oven to 350°F (175°C).
- Heat 2 cups of whole milk in a double boiler until small bubbles form around the edges (approximately 5-7 minutes).
- In a large bowl, whisk together 4 large eggs, ¾ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 6 tablespoons (3 ounces) unsalted butter, melted, and 1 cup shredded sweetened coconut.
- Gradually whisk in the heated milk until the mixture is smooth and well combined.
- Pour the custard mixture into the chilled pie shell.
- Bake for 30-35 minutes, or until the custard is set and lightly golden around the edges.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 2 hours to allow flavors to meld.
- Before serving, garnish generously with fresh mango, papaya, and guava slices (or your preferred tropical fruits).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
73g
Fat
57g
Carbs
10g
