- Ingredients
- 250g shortcrust pastry
- 75g NESTLÉ DOCELLO Crème Brûlée mix
- 250ml whipping cream
- 250ml semi-skimmed milk
- 40g MAGGI Coconut Milk Powder Mix
- 250ml whipping cream, whipped to soft peaks
- Fresh berries to serve
Coconut Cream Pie
Ingredients
Method
Method
Roll out the pastry and use to line a 23cm tart tin. Fill with parchment and baking beans and bake blind in an oven preheated to 180˚C for 15 minutes. Remove from the oven and remove the parchment and beans. Return to the oven and bake for a further 5-10 minutes until golden brown and crisp. Leave to cool.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder and 25g coconut milk powder, whisking continuously for approximately 2 minutes. Leave to cool, whisking occasionally, then pour into the tart case. Chill until set.
Toast the remaining coconut milk powder in a dry pan, over a low heat, moving around the pan continuously to make sure it toasts evenly. Cool.
Spoon the whipped cream into the pie and sprinkle over the toasted coconut. Serve with berries.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
