Enjoy all the summer flavor with this delicious no-bake coconut pie, with a base of cookies mixed with pineapple jam, made with a creamy coconut filling, topped with pineapple gelatin and decorated with a smooth cream.
2 envelopes unflavored gelatin powder, 7 g each, for the filling
1 cup water, hot
1 envelope pineapple gelatin, 25 g, for the glaze
1 envelope unflavored gelatin powder, 7 g, for the glaze. Hydrated and melted
1 package cream cheese, 190 g, for the cream
1/2 cups coconut cream, for the cream
coconut, toasted for decoration
Preparation
1h 55 mins
0 mins
Low
Place the cookies in a resealable bag, and using a rolling pin, crush until you have a fine powder. Mix with the toasted coconut and pineapple jam until you obtain a paste.
Pour into a baking dish or pie mold and compact with the help of a spoon to form the base. Refrigerate for 20 minutes.
For the filling, beat the cream cheese with the heavy cream, add the coconut cream, continue beating until it doubles in volume, add the gelatin in a thin stream, and mix very well.
Pour the filling over the cookie base, refrigerate for 1 hour or until set.
For the glaze, dissolve the pineapple gelatin in hot water, add the melted gelatin, let cool, and set aside. Chill, making sure it doesn't set.
Pour the glaze over the coconut cream and return to refrigeration until set.
Beat the cream cheese with the coconut cream until firm. Place in a piping bag with a star tip and decorate the pie, finishing with toasted coconut and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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