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Ilse Castrejón

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No Bake Coconut Pie

1 h 55 min
Easy
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Enjoy all the flavors of summer with this delicious coconut pie made without an oven, with a crust made of cookies mixed with pineapple jam, with a creamy coconut filling, covered in a pineapple jelly and decorated with a smooth cream.
Learn more about Ilse Castrejón

Ingredients

12 servings
  • 2 cups of cookie of coconut, for the crust
  • 1/2 Cup of coconut toasted, for the crust
  • 1/2 Cup of Pineapple marmalade for the crust
  • 1 package of cream cheese 190 g, for the filling
  • 3/4 of Cup of cream for the filling
  • 1 1/2 cups of coconut cream for the filling
  • 2 envelopes of unflavored gelatin 7 g each, for the filling
  • 1 Cup of Water hot
  • 1 on of pineapple jelly 25 g, for the mirror
  • 1 on of unflavored gelatin 7 g, for the mirror. Hydrated and melted
  • 1 package of cream cheese 190 g, for the cream
  • 1/2 Cup of coconut cream for the cream
  • to taste of coconut toasted to decorate

    Preparation

    Place the cookies in a resealable bag, using a rolling pin, crush until you have a fine powder. Mix with toasted coconut and pineapple jam until you get a pastry.
    Pour into a refractory or mold to pay 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 cream, add the coconut cream, continue beating until it doubles its volume, add the gelatin in the form of slow stream and integrate well.
    Pour the filling on the base of cookies, refrigerate for 1 hour or until set.
    For the mirror, dissolve the pineapple gelatin in the hot water, add the melted gelatin, let it cool and reserve. Cools taking care that it does not curdle.
    Pour the mirror over the coconut cream and return to refrigeration until it sets.
    Beat the cream cheese with the coconut cream until firm. Place in a sleeve with a curly duya and decorate the pie, finish with toasted coconut and serve.

    PRESENTATION

    Decorate the pie with cream and toasted coconut.

    TIPS

    Chill pineapple jelly before pouring it on the pie, otherwise it can be mixed with the cream.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    470
    kcal
    23%
    Carbohydrates
    65.2
    g
    22%
    Proteins
    3.4
    g
    6.9%
    Lipids
    22.5
    g
    35%
    Fiber
    1.5
    g
    2.9%
    Sugar
    49.9
    g
    55%
    Cholesterol
    27.1
    mg
    9.0%
    Esha
    Rate this tip
    Ratings (3)
    Diana Rico
    24/09/2018 10:48:52
    Lo hice y quedo delicioso!!! Gracias por compartir esta receta!
    Aida de Villanueva
    16/08/2018 12:00:42
    Disculpe es nata la que sale de la leche cuando se hiereve o la que se usa para hacer betún? Porfa me podrian explicar
    2034393430208364
    17/07/2018 15:10:06
    Que delicia, exquicito mmmmmm

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