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White Chocolate Coconut Pie (No Bake)
Dessert

White Chocolate Coconut Pie (No Bake)

45 minVoor 12Nutri-Score E€€
van @kookmutsjes56 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

12 personen
  • Maria biscuitsBakkerij175 g
  • unsalted butter (melted)Zuivel150 g
  • milkZuivel500 ml
  • cornstarchVoorraadkast55 g
  • granulated sugarVoorraadkast50 g
  • vanilla sugar (1 packet)Voorraadkast8 g
  • white chocolate (finely chopped)Voorraadkast200 g
  • grated coconutVoorraadkast50 g
  • mascarponeZuivel250 g
  • heavy creamZuivel50 ml
  • white chocolate (finely chopped, for the ganache)Voorraadkast125 g
  • strawberries (pieces, for garnish)Groente en fruit100 g
  • Raffaello candies (for garnish)Voorraadkast6 stukken
  • edible rose petals (for garnish)Groente en fruit5 stukken

per portie

Voedingswaarden

320kcal

Koolhydraten
27 g
Eiwitten
4 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Keukenmachine
  • Springvorm
  • Mengkom
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Assemble the pie

    • Spread the coconut mixture evenly over the cookie dough.
    Stap 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.
    Stap 6

  7. Top and refrigerate

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

  8. Slice and garnish

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