Coconut Cream Pie


Working Method

Sweet Paste
  1. Beat Mrs. J Margarine, Mimetic and sugar until light and creamy.
  2. Add egg and pastarom vanilla slowly until dispersed, then mix in flour on a slow speed until sides of bowl are clear.
  3. Roll sweet paste ±3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ±10 minutes until golden in colour at 210° C.

  1. Mix all ingredients under fillings together with a whisk on a slow speed until mixture thickens.
  2. Pour ±150 g of filling into the baked bases and leave to thicken.

  1. Whip up the Ambiante and spread 100 g level on top of the filling.
  2. Roast the coconut and top the tarts off with at least 50 g.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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