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White chocolate and coconut pannacotta pie

White chocolate and coconut pannacotta pie

Indulge in this creamy, dreamy white chocolate and coconut pannacotta pie – the perfect balance of rich flavor and velvety texture. A little slice goes a long way, making it the ultimate dessert to wow your guests!

This recipe is vegetarian-friendly, using Vege-Gel as a substitute for gelatin leaves. However, if you prefer, gelatin leaves can likely be used instead—just be sure to check Google for the correct substitution/conversion measurements.

I always make this recipe with lactose free cream as my fiancé is lactose intolerant. I have made it gluten-free once by using Semper fine mix and it absolutely works however, it is a tad more difficult to get the pie crust right.

Please note that this recipe must be made well in advance as it takes approximately four hours in total.

★★★★★ (1 ratings) 142 views

 

Prep Time

60 mins

Cook Time

20 mins

Servings

12

Difficulty

Beginner

Ingredients

  • 1.33 Teaspoon Baking Powder
  • 200 Gram Butter
  • 0.5 Deciliter Caster Sugar
  • 2 Deciliter Caster Sugar
  • 0.75 Deciliter Shredded Coconut
  • 1 Whole/Entire Vege-Gel
  • 2 Deciliter Water
  • 4 Deciliter Wheat flour
  • 5 Deciliter Whipping Cream
  • 150 Gram White Chocolate

Instructions

1

Turn on the oven at 200 degrees Celcius (390 degrees Fahrenheit), upper and under heating.

2

Melt the hard/stick butter in a pot on the stove (or in a bowl in the microwave).

3

Grab a large bowl and add 2 dl of sugar, wheat flour, 0.75 dl shredded coconut and baking powder. Pour in the melted butter and work into a dough.

4

Grease a tart pan with a removable bottom and coat with shredded coconut. Press the dough into the pan.

5

Line the edges of the pie with aluminium foil so that it does not get burned/too dark in colour. After that, grab a fork and prick the bottom.

6

Put the pan into the bottom of the oven and bake the pie crust for 20 minutes at 200°C (390°F). After the 20 minutes have passed, remove the pan and let the crust cool. Don't forget the bottom is removable, so be careful as this step can be a little tricky.

7

Once the crust has cooled completely, it's time to make the pannacotta filling. Start by chopping the white chocolate. Pour the whipping cream into a sucepan and add the chopped chocolate and 0.5 dl of caster sugar. Zest the lime and add the zest to the pan, then squeeze in the lime juice

8

Bring the mixture to a boil, stirring carefully with a rubber or silicone spatula. Pull to the side as the mixture starts boiling and turn off the heat.

9

Take a second saucepan and pour in the cold water. Add the entire bag of Vege-Gel to the water. Place the second saucepan on the stove and bring it to a boil, stirring constantly to prevent any clumps. Once the mixture begins to boil, pour the liquid into the first saucepan with the cream and chocolate mixture.

10

Place the first saucepan, now containing all of the liquid ingredients, on the stove and bring to a boil. Let it cook for 1 minute, stirring continously.

11

Pull the saucepan from the heat and turn off the stove. Let the pannacotta mixture cool for a little bit so that it is not boiling hot when it is time to pour it into the pie crust. Stir the mixture a couple of times during the cooling process to prevent the pannacotta from forming a skin.

12

Once the pannacotta mixture is slightly less hot, pour it into the pie crust. The pannacotta filling will be very liquidy.

13

Let the pannacotta cool in the fridge for at least one hour, preferably more. I recommend covering it with plastic wrap to prevent the filling from absorbing any scents or flavors from the fridge. The pannacotta pie filling will set as it cools down.

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