Coconut Lime Pudding Pie

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 378, total fat 18 G., saturated fats 13 G., proteins 6 G., carbohydrates 49 G., fiber 0 G., cholesterol 155 mg, sodium 206 mg, sugar 42 G.

This pie captivates not only with its tropical flavor but also with its incredible texture. During the oven baking process, the dough separates into two layers: a velvety pudding-like bottom layer and a soft, spongy top layer. Sprinkle the finished dessert with coconut flakes for a third, crunchy layer. A perfect dessert for a special occasion!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp unsalted butter, softened, plus extra for greasing the pan
3/4 cup sugar
1/4 cup premium flour
3 large eggs at room temperature, separate the yolks from the whites
0.5 cup lime lemonade concentrate, defrosted
3/4 cup unsweetened coconut milk
1/4 teaspoon fine salt
Toasted coconut flakes, for serving, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, lime lemonade, coconut milk

Cooking the dish according to the recipe:

Bring the water to a boil while the oven preheats. Separate the eggs into whites and yolks while the lime lemonade concentrate thaws in the microwave.
Position the oven rack in the middle position and preheat the oven to 160°C (325°F). Lightly grease a 20x20cm baking pan and place it in the oven.

In a large bowl, combine the butter with the remaining 1/2 cup sugar. Beat on medium speed until creamy. Stir in the flour until fully incorporated, then add the coconut milk, lemonade concentrate, egg yolks, and salt and beat until smooth.
In a medium bowl, beat the egg whites with a mixer on medium-high until soft peaks form. Then slowly add 1/4 cup sugar and continue beating until stiff, glossy peaks form. Fold a quarter of the beaten egg whites into the coconut batter to lighten it, then fold in the remaining egg whites.
Pour the batter into the prepared pan and add enough boiling water to the broiler to come halfway up the pan. Bake until the cake is puffed and the center is set but still jiggly, about 35 minutes. Remove from the water bath and let rise on a wire rack for 10 minutes. Serve warm, sprinkled with toasted coconut, if using.

Note

Baking the pie in a water bath ensures that it bakes evenly and the bottom turns out runny and creamy.

Categories:

recipe / Calorie content of prepared meals / Mixer / Microwave oven / Summer dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes