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Coconut PieCoconut pie


  • Mass:
    • 2 cups of wheat flour
    • 2 spoons (tea) sugar
    • 1 spoon (tea) of salt
    • 2/3 of cup of cold butter
    • 1/4 cup of warm water
  • Filling:
    • 1/2 cup of coconut milk
    • 1 and 1/2 cup milk
    • 4 egg yolks
    • 2/3 cup sugar
    • 1 spoon (soup) of butter
    • 1 cup shredded coconut
  • Merengue:
    • 3 clear of eggs
    • 6 spoons (soup) of sugar
    • pinch of salt
  • How to prepare:
    • Putting the mass in a processor the flour, sugar and salt. Pulse for 30 seconds and add the butter to be very cold. Pulse again until the texture of sand.
    • Add the ice water bit by bit, enough to connect the mass. Then, take the mass to the refrigerator and let rest for 30 minutes.
    • the mass using a roller and lining bottom and sides of a broiler for 22 cm.
    • Make some holes in the bottom using a fork and take the mass to the freezer for 1 hour.
    • Pre heat the oven to medium and ensure that the mass for about 15 minutes or until it is slightly golden.
    • Reserve. Prepare the meringue beat the egg whites in a mixer with the salt. Once you are foam add the sugar little by little. Reserve. Prepare the filling by dissolving the starch in milk.
    • Place in a pan and add the sugar and coconut milk. Take the fire in cook on low fire until boiling. Boil for 1 minute, remove from fire and add egg yolks and coconut.
    • Take to fire again and boil for 30 seconds. Remove from fire and add the butter. Mix and pour over the mass pre roast.
    • Cover with meringue and take back to the furnace atmosphere.
    • Take the refrigerator for 4 hours before serving.

Coconut pie with coverageCoconut pie with coverage


  • Mass:
    • 6 eggs
    • 2 cups sugar
    • 1 cup of water
    • 2 cups flour
    • 1 dessert spoon of baking powder
  • Calda:
    • 2 cups of water
    • 2 cups sugar
    • 1 dose of contreau (optional)
  • Filling:
    • 1 can of condensed milk
    • 1 1 / 2 can of milk
    • 1 / 2 to 1 bottle of coconut milk
    • 3 egg yolks
    • 1 tablespoon (rasa) of butter
    • 1 tablespoon of maizena
    • 1 to 2 tablespoon of coconut flakes
  • Merengue coverage:
    • 3 clear shots on snow
    • 1 cup of water
    • 2 cups sugar
  • Coconut coverage:
    • 1 packet of coconut flakes (take 1 to 2 tablespoons of soup to put in the filling)
  • How to prepare:
    • Mass:
      • Beat eggs with sugar until white and double in volume (10 min.). With the beater linked, add the water.
      • Beat for another 5 minutes to incorporate well. Turn off the mixer and gently add the flour and yeast.
      • Put in a way floury and light and coated w / cooking to sweeten. After cold, desenforme the cake and cut in half.
      • Wet with the syrup still hot, fill, decorate and light to freeze.
    • Syrup:
      • Take the sugar and water to fire, without stirring, until boiling and thicken slightly.
      • Get to the point plunge in the syrup and a spoon to remove it: the solution involves the spoon, without drain too fast.
      • Remove from fire and add the liqueur.
      • If children are eating the cake or you do not want alcohol in it, add the liquor still the fire and let the alcohol evaporate, in 1 minute it evaporates.
    • Filling:
      • Get everything in the pot and light the fire, always stirring until thicken. Start with a half bottle, and once ready, taste. Is very soft. If you want stronger, more just place the coconut milk and return to pan to the fire to boil again.
      • Remember, coconut sour very easily, so always let boil up. Use cold cream.
    • Merengue:
      • Take the water with the sugar to the fire and let boil until a point of thick wire.
      • Beat the snow to clear, and with the mixer on, pour, slowly, the hot syrup and stop beating until cool.
      • use in decoration, involving the entire pie to stick the rest of the coconut in flakes that remained in the bag.
    • Tips:
      • Use of a round rim with 25 cm in diameter.
      • Forró the bottom of the order paper with butter, unte the form and role too. This makes it easier to take the time.
      • If you use coconut flakes of dry type, place the entire bag to boil in syrup that you will wet the cake. Then just pour in, leaving no honey flow well for the coverage.
      • You can candy the cake with chantilly. In this case, hit the minimum speed 1 / 2 liter of fresh milk ice cream with 1 dessert spoon of sugar until thick.
      • Make, preferably, this cake the day before.

Quick Coconut CakeQuick Coconut Cake


  • Mass:
    • 1 teaspoon of baking powder
    • 1 coconut (or the equivalent in coconut package)
    • 400 grams of sugar
    • 12 clear in snow
    • 1 dessert spoon of baking powder
    • 170 grams of wheat flour (10 tablespoons shallow)
  • Filling:
    • 1 coconut (or the equivalent in coconut package)
    • 400 grams of sugar
    • 12 egg yolks
    • 1 spoon of butter when the filling is ready to leave the fire.
  • How to prepare:
    • Take to fire the grated coconut with sugar until it becomes brown.
    • Mix the egg whites and flour thoroughly. Asse in 3 ways.
    • With the sugar and egg yolks to soft. When the point, add the coconut.

Florida Coconuts

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