Chocolate And Coconut Pie

Posted by in Chocolate Recipes on September 13 2012 | Leave A Comment


  • 60g unsalted butter, softened
  • 300g shredded coconut
  • 60g sugar

  • 300g cream
  • 300g dark chocolate, roughly chopped


To make the pie crust

Preheat the oven to 180°C (160°C fan-forced). In a food processor, process butter and one-third of coconut and sugar until mixture forms a ball or starts to stick together. Transfer to a medium bowl.

Combine this mixture with the remaining two-thirds coconut using your hands to bring together.

Press coconut mixture into bottom and up sides of a greased 20cm round pie or tart pan to form crust. Cover the pan lightly with tin foil to protect the edges, and cut a small hole in the middle of the foil to allow the steam to escape. Bake for 10 minutes until crust begins to turn light golden.

Remove foil and bake for a further 4 to 5 minutes more until crust is a golden brown.

To make the filling

In a medium pan heat the cream over medium heat. When the cream starts to boil, remove from heat.

In a separate mixing bowl place the chocolate. Pour the hot cream over the chocolate. Steadily stir until the chocolate melts and you have a smooth ganache.

Pour into the coconut crust, and refrigerate until set, best left overnight. Enjoy!


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