A divine combination of dulce de leche and coconut in this scrumptious pie. Your guests are going to be asking for more!
1 person made this
250g self raising flour
200g butter, cubed and at room temperature
4 tablespoons dulce de leche
400g caster sugar
150g desiccated coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract
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Directions Preparation:25min › Cook:30min › Extra time:15min › Ready in:1hour10min
Pastry: Preheat oven to 180 degrees C. Grease and lightly flour a springform cake tin.
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 plastic wrap and chill in the fridge for 15 minutes.
Grab pieces of dough, flatten with your hands and cover the base and sides of springform tin.
Coconut Filling: 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.
To Assemble: Spread a thin coat of dulce de leche over the pastry base.
Distribute the coconut filling evenly on top of the dulce de leche.
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.