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Pineapple Pie with Coconut

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Pineapple Pie with Coconut


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Tempo de preparo

30 min(s)


10 servings

Angelita Araújo

  • Ingredients
  • Recipe
  • Pearl Pineapple2 unit(s)
  • Sugar1 cup
  • Gem2 unit(s)
  • Corn starch4 tablespoon
  • Milk300 ml
  • Condensed milk2 can(s)
  • Whey-free ice cream2 can(s)
  • Cornmeal Biscuit400 g
  • grated coconut400 g
  • Milk2 cup
  1. I made it with pineapple pearl in natura. Chop the pineapple into cubes and to avoid bittering, cook the two pearl pineapples with the sugar. After it boils, stir occasionally for approximately 10 minutes. Turn off and let it cool. Tip: The amount of sugar to cook the pineapple can be taste, okay?! Some like less sweet desserts. Try the sweetness of the pineapple and reduce or not the amount of sugar, if you think it's necessary. But! It's important to have it in the cooking process, it's the one that doesn't let the pineapple become bitter. OK?!
  2. Time to make the pastry cream. What is that basic cream, you know?! Dissolve the sifted yolks in the milk, gradually add the starch to avoid lumps. Add the condensed milk and cook over medium heat, stirring until it thickens. After it boils, keep stirring for 10 minutes to cook. Finally add the cream. The cream thickens well after cooling. Place 04 tablespoons of the cooked pineapple in the cream and stir until incorporated.
  3. Assemble the pavé: Start by soaking the cookies in the milk as you assemble the layers. Make a layer of wafer, cream, and so on. Finish with the pineapple and sprinkle with grated coconut. Place in the fridge for approximately 4 hours. Preferably make it at night to eat the next day. I love anything filled with pineapple and coconut! Enjoy your food!

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