Brazilian Coconut Pie with Tropical Fruit
Indulge in the creamy, tropical flavors of Brazilian Coconut Pie with Tropical Fruit, a dessert that brings the vibrant taste of the tropics right to your table. Featuring a buttery graham cracker crust and a rich, luscious coconut filling made with sweetened condensed milk, coconut milk, and shredded coconut, this pie is a celebration of smooth textures and bold flavors. What truly sets it apart is the colorful topping of diced mango, pineapple, and fresh passion fruit pulp, which adds a refreshing burst of sweetness and tanginess. Perfectly balanced and easy to make, this show-stopping dessert is ideal for summer gatherings or whenever you crave a sweet escape. Ready in under an hour of active prep time, this tropical treat is as beautiful to look at as it is to eat.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 400 grams Sweetened condensed milk
- 240 ml Coconut milk
- 100 grams Shredded coconut, unsweetened
- 3 Egg yolks
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Fresh mango, diced
- 1 cup Fresh pineapple, diced
- 0.5 cup Fresh passion fruit pulp
- 1 tablespoon Sugar (optional, for fruit topping)
Instructions
Preheat the oven to 175°C (350°F).
In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 10 minutes, then set aside to cool.
In a saucepan over medium heat, combine the sweetened condensed milk, coconut milk, shredded coconut, and egg yolks. Cook gently while stirring until the mixture thickens, about 10 minutes.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Slowly add the slurry to the saucepan, stirring constantly, and cook for another 2-3 minutes until the filling is thick and creamy.
Remove the filling from the heat and stir in the vanilla extract.
Pour the coconut filling into the prepared pie crust and smooth the surface with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
While the pie is chilling, prepare the tropical fruit topping. In a bowl, mix the diced mango, diced pineapple, and passion fruit pulp. If desired, add sugar to taste for extra sweetness.
Once the pie is set, top it with the prepared tropical fruit mixture.
Slice, serve, and enjoy your Brazilian Coconut Pie with Tropical Fruit!
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 467.8 g | 170% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 316.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1338 mg | 103% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
