The Brazilian Coconut Pie with Tropical Fruit recipe is one of the most delicious desserts you will ever taste. With a crispy shortcrust pastry, a velvety coconut custard filling, and the sweetness of fresh tropical fruits such as guava, papaya and mango, this pie is hard to resist.
As a chef specializing in Brazilian and American cuisine, I can assure you that this recipe is among the best exotic fruit pies you will ever find. The combination of coconut and tropical fruits creates a unique flavor that will transport your taste buds to the sunny beaches of Brazil.
What I love most about this pie is its versatility. You can serve it as a dessert after dinner, as a sweet snack in the afternoon or even for breakfast with a cup of coffee. Moreover, it is perfect for any occasion, whether you’re having a dinner party or want to surprise your family with something new and delicious.
This Brazilian Coconut Pie with Tropical Fruit recipe is not only easy to make but also affordable. With just a few ingredients such as butter, vanilla, eggs, milk, sugar and salt, you can create a luxurious dessert that looks spectacular and tastes even better.
So if you’re looking for a way to bring some sunshine into your life, try this mouth-watering pie!
Why You’ll Love This Recipe
If you are searching for a delicious dessert that will transport you to the sandy beaches of Brazil while tantalizing your taste buds with exotic tropical fruit, then look no further than this Brazilian Coconut Pie with Tropical Fruit Recipe. This dessert is a heavenly combination of creamy coconut custard and succulent fresh fruit that will take your senses on a tantalizing adventure.
What sets this pie recipe apart is the use of fresh tropical fruits such as guava, papaya, and mango. The tangy sweetness of these fruits elevates the creamy coconut custard to new heights, creating an explosion of flavor in every bite. It’s like having a fruit salad and pie all in one!
Furthermore, this recipe is easy to make and uses simple ingredients like butter, vanilla, salt, sugar, eggs, milk, and of course coconut. The shortcrust pastry used for the pie crust is buttery and flaky, providing a perfect base for the delectable filling.
In addition to its delicious taste, this Brazilian Coconut Pie with Tropical Fruit Recipe is also versatile. You can easily substitute or add different tropical fruits depending on what’s in season or to suit your preference. You could even turn it into a passionfruit tart by swapping some of the fruit with passionfruit.
Imagine indulging in a slice of fresh baked coconut custard pie bursting with bright colors and flavors of mango, guava and papaya. It’s like having the best exotic fruit pies all at once in one delicious dessert! So why not give this impressive tropical pie recipe a try? Trust me; it will soon become one of your go-to Brazilian desserts!
Here are the ingredients needed for this Brazilian Coconut Pie With Tropical Fruit Recipe:
1 shortcrust pastry pie crust (9 inch)
2 cups shredded coconut
1/2 cup unsalted butter, melted
1 tsp vanilla extract
A pinch of salt
3/4 cup granulated sugar
4 medium eggs
2 cups whole milk
For the tropical fruit topping:
Guava, papaya and mango chunks
Passionfruit pulp for drizzling
This recipe combines the richness of coconut with the exuberance of tropical fruits. The buttery shortcrust pastry forms a perfect base to hold the creamy custard filling made with coconut, sugar, eggs, vanilla and milk. For the topping, fresh guava, papaya and mango chunks add a vibrant color and burst of flavor to this delicious dessert. Drizzle some passionfruit pulp over it and you’ll have perfection in every bite!
The Recipe How-To
Now that I’ve introduced you to the flavors of Brazil and the tropical fruit explosion that is the Brazilian Coconut Pie with Tropical Fruit, it’s time to get down to the nitty-gritty – how to actually make this delicious dessert. Don’t worry, with a little patience and care, you too will have a perfectly golden pie with a decadent coconut custard filling topped with fresh tropical fruit.
- 1 9-inch pie crust
- 4 medium eggs
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups milk
- 1 1/2 cup shredded coconut
- 1/2 cup chopped fresh tropical fruit (mango, papaya, guava)
Preheat your oven to 375°F (190°C). Roll out the pie crust and place it in the 9-inch pie dish. Press firmly against the bottom and sides of the dish. Place in the refrigerator until ready to fill.
In a large mixing bowl, beat together eggs, sugar, salt, and vanilla extract until fully incorporated.
Add in milk and mix together until combined.
Stir in the shredded coconut into the mixture.
Remove pie dish from refrigerator and pour in mixture. Top with chopped fresh tropical fruit.
Bake for about 45-50 minutes or until the center of the pie is set. Let it cool off completely before slicing so that it can fully set.
Pro tip: To add more layers to your Brazilian Coconut Pie, try making a fruit salad using your favorite tropical fruits like passionfruit and pineapple.
This recipe for Brazilian Coconut Pie with Tropical Fruit, also known as cocada, is an easy-to-follow recipe that promises rich and creamy flavor. If you love desserts with tropical fruit, then this pie recipe is perfect for you.
Substitutions and Variations
When it comes to making Brazilian Coconut Pie with Tropical Fruits, you have a lot of room to experiment and make substitutions based on your personal preferences. Here are some ideas for substitutions and variations:
– Tropical fruits: In the recipe, we suggest using guava, papaya, and mango as the fruits in the pie. However, feel free to mix and match or use other tropical fruits that you love. Passionfruit and pineapple are great choices for this recipe as well. If fresh tropical fruit is not available, you can use canned fruit instead.
– Coconut custard: The filling of this pie is a delicious coconut custard that is creamy and flavorful. To switch it up, you can add different fillings to the pie. A passionfruit custard or a baked coconut filling would both be delicious options.
– Shortcrust pastry: The crust for this pie is made from shortcrust pastry, which provides a nice balance to the sweet filling. However, if you don’t have shortcrust pastry or prefer a different type of crust, feel free to make substitutions. A graham cracker crust or a puff pastry crust would both work well with this recipe.
– Sugar: The amount of sugar in this recipe can also be adjusted based on your taste preferences. If you prefer a less sweet pie or want to make it a bit healthier, you can reduce the amount of sugar in the filling or use a natural sweetener like honey or maple syrup.
Overall, don’t be afraid to get creative and make this recipe your own by experimenting with different substitutions and variations. No matter what changes you make, the end result will be a delicious dessert that showcases the best exotic fruits of Brazil in a delightful way!
Serving and Pairing
As exotic as its ingredients, the Brazilian Coconut Pie with Tropical Fruit recipe offers a unique blend of flavors and textures that make it perfect for any time of the year, but especially for warm climates. It’s an excellent choice for a refreshing dessert after a hearty barbecue or rich main course.
The bold combination of tropical fruit such as papaya, mango, guava, and passionfruit creates a deliciously sweet and tangy balance that beautifully complements the creamy coconut custard filling. The pie is best served at room temperature or chilled, depending on your preference.
To enhance its flavors even more, consider pairing it with fresh tropical fruit salad or sliced pineapple chunks. You can also serve it with a dollop of sweet whipped cream on top to add some extra creaminess to the coconut filling.
Alternatively, try serving it alongside some traditional Brazilian desserts like cocada or passionfruit tart. This pie is also an excellent option for those who enjoy experimenting with various pastry combinations as it goes well with a range of baked goods such as pies, tarts, fruit pizzas or banana bread.
No matter how you slice it, this Brazilian Coconut Pie with Tropical Fruit is sure to satisfy everyone’s taste buds and will be a highlight of your dessert table.
Make-Ahead, Storing and Reheating
As a chef, I understand the importance of convenience and how life can get in the way of having freshly baked desserts on the spot. But don’t worry, this Brazilian Coconut Pie can be prepared ahead of time and stored for future consumption.
To make ahead, bake and let the pie cool completely before covering it with plastic wrap and refrigerating for up to three days. The flavors are even more pronounced when left to rest overnight in the refrigerator. To reheat, remove from the refrigerator and let it come to room temperature before reheating in a 325°F (163°C) oven for 10-12 minutes.
If you have leftover slices, they can be stored wrapped in plastic or airtight container in the fridge for up to five days. Another option is freezing the pie without toppings or fruit salad. Before serving, thaw overnight in the refrigerator then add toppings and fresh fruit salad.
Keep in mind that although storing won’t alter the flavor of this delicious dessert, the texture may change slightly if kept for too long. But with a pie like this, we doubt it will last that long! So go ahead and plan ahead without any worries.
Tips for Perfect Results
One of the essential keys to making Brazilian Coconut Pie with Tropical Fruit is mastering the art of creating a tasty coconut custard. Here are some tips to help you achieve perfect results every time:
Firstly, be sure to use fresh coconut milk instead of canned. Fresh coconut milk will add a rich and authentic flavor to your pie. If you can’t find fresh coconut milk, look for high-quality canned coconut milk.
Secondly, use unsalted butter when making the shortcrust pastry for the pie crust. Add a pinch of salt to enhance the flavor, but don’t overdo it. The crust should have a slightly sweet taste to contrast with the tartness of the tropical fruit.
Thirdly, use real vanilla extract instead of imitation vanilla flavoring. The flavor difference is noticeable and worth it!
Fourthly, whisk the eggs and sugar together until they become light and fluffy before adding them to the heated milk mixture. This will ensure that your custard is smooth, creamy, and has no lumps.
Fifthly, be sure not to over-bake the pie, as this can result in a grainy texture. Test if ready by inserting a toothpick into the center of the pie; if it comes out clean, then it’s done.
Lastly, when slicing your pie, make sure to use a sharp knife to prevent any crumbling or tearing of the crust.
By following these simple tips and tricks, your Brazilian Coconut Pie with Tropical Fruit will turn out perfectly every time!
In conclusion, this Brazilian Coconut Pie with Tropical Fruit recipe is one of the most delicious and tropical desserts you can make. It is unique, creamy, and perfect for any occasion. Its ingredients blend together to create a delectable taste that your family and friends will surely love.
With this recipe, you can easily bring a little bit of Brazil’s tropical paradise right to your home. The combination of coconut, vanilla, and salt gives this pie a burst of flavor, while the fresh fruit toppings make it even more delightful.
So why not try making this recipe today? Trust me; it will not disappoint. You can also experiment with different substitutions and variations to suit your preferences. Also, serving and pairing it with your favorite beverage or fruit salad will give it an extra touch.
Lastly, you can make it ahead of time and store it properly to ensure its freshness after reheating. With these tips for perfect results, FAQ list, and instructions on how to prepare the Brazilian Coconut Pie with Tropical Fruit recipe from scratch, you’ll be able to impress everyone with your baking skills.
So what are you waiting for? Grab your ingredients, start making that pie crust- enjoy this delightful treat that comes straight from Brazil- the home of exotic fruits and delicious desserts!
Brazilian Coconut Pie With Tropical Fruit Recipe
- 1 (9 inch) pie crusts
- 2 cups milk
- 4 medium eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- 1/2 cup coconut (grated )
- mango (sliced) (optional)
- papaya (sliced) (optional)
- guava (sliced) (optional)
- Make sure the pie shell has been chilled for 30 minutes before baking. Preheat the oven to 350 degrees.
- Heat the milk in a double boiler until bubbles form around the outer edge of the pan.
- In a bowl beat the eggs and sugar add salt, vanilla, butter and grated coconut. stir in the heated milk
- Pour the custard mixture into the pie shell.
- Bake for 30 minutes or until the custard sets.
- Take the pie out of the overn and let cool and then place in the fridge for at least 2 hours
- Before serving garnish the pie with fresh fruit slices.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.