Dulce de leche and coconut pie

    1 hour 10 min

    A divine combination of dulce de leche and coconut in this scrumptious pie. Your guests are going to be asking for more!

    2 people made this

    Serves: 12 

    • For the pastry
    • 250g self raising flour
    • 200g butter, cubed and at room temperature
    • 2 eggs
    • 4 tablespoons dulce de leche
    • For the filling
    • 400g caster sugar
    • 150g desiccated coconut
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon coconut extract

    Prep:25min  ›  Cook:30min  ›  Extra time:15min chilling  ›  Ready in:1hr10min 

      For the pastry:

    1. Preheat oven to 180 C / Gas 4. Grease and lightly flour a springform cake tin.
    2. In the food processor, mix flour, butter and eggs. Pulse several times until a soft pastry ball is formed and easily separates from the bowl. Wrap tightly with cling film and chill in the fridge for 15 minutes.
    3. Grab pieces of dough, flatten with your hands and cover the base and sides of springform tin. Spread a thin coat of dulce de leche over the pastry base.
    4. For the filling:

    5. In a bowl, mix sugar, coconut, eggs, vanilla and coconut extract. Mix with a wooden spoon or even with your hands until it resembles breadcrumbs. Distribute evenly on top of the dulce de leche.
    6. Bake in the preheated oven for 30 minutes or until golden. Remove and let cool before releasing the springform. Transfer to a serving plate, slice and serve.

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