Prepare to be transported to heaven with this incredible Angel’s Pie. With a crispy coconut base and a creamy, delicately sweet filling, this dessert is truly divine. Impress your guests with this heavenly delight that is easy to make and impossible to resist. Follow the steps below and enjoy a unique gastronomic experience!
Ingredients for the base:
- 2 egg whites
- 2 packs of finely grated coconut (7 oz / 200 g)
- 3 tablespoons of sugar (1.27 oz / 36 g)
- 2 tablespoons of water (1 fl oz / 30 ml)
Ingredients for the filling:
- 1 envelope of unflavored gelatin (0.42 oz / 12 g)
- 5 tablespoons of water (2.5 fl oz / 75 ml)
- 1 bottle of coconut milk (6.8 fl oz / 200 ml)
- 1 cup of milk (8 fl oz / 240 ml)
- 1 cup of sugar (6.35 oz / 180 g)
- 1 box of heavy cream (7 oz / 200 g)
- 1 cup of grated coconut (2.5 oz / 70 g)
- ½ cup of flaked coconut for decoration (1.76 oz / 50 g)
Preparation:
Base Preparation:
- Beat the egg whites until they form a fluffy foam.
- Gradually add the grated coconut, sugar, and water, mixing until you get a moist dough.
- Press the dough into a buttered pan, covering the bottom and sides.
- Bake in a preheated oven at 390°F (200°C) for about 15 minutes, until lightly golden.
Filling Preparation:
- Dissolve the unflavored gelatin in 5 tablespoons of hot water.
- In a blender, combine the milk, sugar, grated coconut, coconut milk, and heavy cream, and blend well.
- Add the dissolved gelatin to the mixture and blend again until smooth.
- Pour the filling into a bowl and refrigerate until it begins to set.
Assembly:
- After the base has cooled, pour the filling over it, being careful not to let it spill (if necessary, let the filling set more in the refrigerator).
- Place the pie in the refrigerator for at least 4 hours, or preferably overnight, until firm.
- Carefully remove from the pan and serve decorated with flaked coconut.
Enjoy your Angel’s Pie!
