Pina Colada Cream Pie
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Airy pie with Pina Colada cream - a detailed recipe.
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.
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:
- 1 pack (95 g) soluble vanilla pudding mix
- 3/4 cup coconut milk-based Pina Colada mix
- 1 cup coconut milk
- 1 cup coarse coconut flakes, plus 1/4 cup toasted coarse coconut flakes for garnish
- 1.5 tsp rum essence (portioned)
- 225 g whipped cream (portions)
- 1 baked pie base (diameter 23 cm.)
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Recipes with similar ingredients: coconut water, coconut flakes, shortcrust pastry, vanilla pudding, cream
Cooking the dish according to the recipe:
- In a large bowl, combine the pineapple-coconut Pina Colada mixture, coconut milk, and a teaspoon of rum extract. Pour the pudding mixture into the liquid and beat for 2 minutes. Add the coconut flakes and half of the whipped cream.
Pour the filling into the prepared pie crust and refrigerate for at least 3 hours. - Mix the remaining whipped cream with half a teaspoon of rum extract. Spoon it over the cooled pie and sprinkle with toasted coconut.
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