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White Chocolate Coconut Pie (No Bake)
Dessert

White Chocolate Coconut Pie (No Bake)

45 minPour 12Nutri-Score E€€
par @kookmutsjes55 imports0 fois cuisinée
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Ingrédients

12 personnes
  • Maria biscuitsBoulangerie175 g
  • unsalted butter (melted)Produits laitiers150 g
  • milkProduits laitiers500 ml
  • cornstarchÉpicerie55 g
  • granulated sugarÉpicerie50 g
  • vanilla sugar (1 packet)Épicerie8 g
  • white chocolate (finely chopped)Épicerie200 g
  • grated coconutÉpicerie50 g
  • mascarponeProduits laitiers250 g
  • heavy creamProduits laitiers50 ml
  • white chocolate (finely chopped, for the ganache)Épicerie125 g
  • strawberries (pieces, for garnish)Fruits et légumes100 g
  • Raffaello candies (for garnish)Épicerie6 morceaux
  • edible rose petals (for garnish)Fruits et légumes5 morceaux

par portion

Nutrition

320kcal

Glucides
27 g
Protéines
4 g
Lipides
22 g
Adapter les ustensiles

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Ustensiles

  • Casserole
  • Robot multifonction
  • Moule à charnière
  • Saladier
  • Fouet

pas à pas

Préparation

  1. Make the cookie base

    • Melt the unsalted butter in a saucepan over low heat.
    • Grind the Maria biscuits in a food processor into fine crumbs.
    • Add the melted butter and pulse until combined.
    Étape 1

  2. Form and chill the base

    • Spread the cookie dough evenly in a springform pan, pressing it firmly against the sides.
    • Place it in the refrigerator for a while.
    Étape 2

  3. Cook the coconut cream

    • Heat the milk, cornstarch, granulated sugar and vanilla sugar in a saucepan over medium heat.
    • Cook, stirring constantly, until it thickens.
    Étape 3

  4. Finish the coconut mixture

    • Remove the pan from the heat and add the finely chopped white chocolate, then mix well.
    • Add the grated coconut and mix again.
    • Add the mascarpone and mix until smooth.
    Étape 4

  5. Assemble the pie

    • Spread the coconut mixture evenly over the cookie dough.
    Étape 5

  6. Make the white chocolate ganache

    • Heat the heavy cream until almost boiling.
    • Add the finely chopped white chocolate and let it sit for 1 minute.
    • Stir until smooth.
    Étape 6

  7. Top and refrigerate

    • Pour the white chocolate ganache over the coconut mixture, allowing it to spread evenly.
    • Cover and refrigerate to set.
    Étape 7

  8. Slice and garnish

    • Cut the pie into slices.
    • Garnish with pieces of strawberry, Raffaello candies and edible rose petals.
    Étape 8
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