Today, I made coconut pie with plenty of pineapple and mango compote. It is an exotic pie baked with crispy brie dough filled with heavy coconut almond cream and topped with fresh pine mango compote and crumble. In the video, it is mango season, so I made both mango and pineapple with fresh fruits. Since it can also be made with frozen fruit, it is a pie that can be enjoyed all year round. Since the ingredients are not difficult to make, it is also good for beginners in baking. Those who usually like coconut, fenugreek, and tropical fruits should try it.
▶pine mango coconut pie*1 (9in pie pan)
Cake Flour 150g
Unsalted Butter 110g
Cold Water 30g
Egg Yolk 15g
(Coconut Almond cream)
Unsalted Butter 75g
Powder Sugar 70g
Coconut Powder 52.5g
Almond Powder 52.5g
nonfat dry milk 15g
Cake Flour 50g
Cane Sugar 50g
1Pinch of Salt
Coconut Powder 50g
Unsalted Butter 50g
(Pineapple mango compote)
Sugar a 35g
Passionfruit Puree 40g
Sugar b 35g
* Dill for decolation
* Prepare all ingredients as cold as possible.
* Mix water, salt and yolk well in advance to dissolve the salt.
1. Sift the wheat flour on a workbench, add the diced cold butter and split it into small pieces with a scraper.
2. If there are no excessively large lumps and the pieces have been divided into the size of a grain of rice, spread the flour and make the middle part concave.
3. Pour the mixed liquid into the center groove and mix well with a scraper to spread evenly.
4. When the raw flour disappears and the dough starts to come together little by little, use your hands to make the dough into a lump.
5. Shorten the rest time, and make it slightly flat so that it is easy to roll out after resting, and rest in the refrigerator for at least 1 hour.
(Coconut Almond Cream)
1. Soften unsalted butter at room temperature.
2. Add sugar powder and mix well so that no lumps remain.
3. Add whole egg and flour alternately.
4. Add Malibu to finish.
5. While the rest of the work is done, wrap tightly and store in the refrigerator.
(Coconut almond cream can be enjoyed more moist if aged overnight)
* If you are using room temperature butter, add butter-sugar-salt-powder in that order, and mix lightly with a whipper to make it crumbly.
1. Sift the wheat flour in a bowl, add unrefined sugar, salt, and coconut powder in sequence and mix well.
2. Add the diced cold butter and chop it finely.
3. If the butter is divided into the size of a grain of rice, rub it lightly with your hands to make it crumbly.
4. Store in the refrigerator until use.
(Pine Mango Compote)
* If you do not have passion fruit puree, replace 20g of lemon juice with 20g of water.
* Corn starch is prepared by mixing it with sugar b to prevent it from becoming lumpy when it comes into direct contact with heat.
* When using frozen fruit, refer to the video and increase the cooking time.
1. Put pineapple, passion fruit puree, and sugar a in a pot and heat over medium heat.
2. Simmer until the sugar and puree dissolve and the pineapple flesh is slightly transparent.
3. When the moisture has decreased and the pineapple has started to take on a slightly transparent light, add sugar b and starch and mix well to avoid lumps.
4. Add the trimmed mango to adjust the consistency.
5. If compote does not flow and is in a rough state, take it off the fire.
6. Spread on a wide batt, wrap tightly and cool in the refrigerator.
(Pongsage + Unglazed Baking)
1. Take out the tissue paper and tap it so that it is in a good condition for molding.
2. Sprinkle extra powder and roll out the dough in a circular motion.
3. Push it out to a thickness of 3-5mm.
4. Prepare a pie pan (bottom diameter 18cm and top diameter 23cm), align the center and put the dough as it is.
5. Make sure to adhere well so that the edges do not open.
6. Smooth out the dough protruding from the edges by touching it with your hands.
7. Use both fingers to shape the border into a wavy shape.
8. While baking the pie, use a fork to prevent the dough from floating.
9. Place in the refrigerator for 2 to 30 minutes to harden the pie paper that has been softened by molding and maintain its wavy shape when baked.
(If you don’t have enough time, you can put it in the freezer and bake it when it hardens)
10. Lay parchment paper on the hardened pie paper and place a pressing stone on top.
11. Bake for 20 minutes in an oven preheated to 175 degrees (based on Unox)
12. Take out the primed paper and remove the parchment paper and pressing stones.
13. Bake in an oven at 175 degrees for an additional 5 minutes. (Based on Unox)
14. When the toast color is pale, take it out and let it cool completely.
(Montage + Baking + Completion)
1. Take out the rested coconut almond cream and gently loosen it with a spatula.
2. Pan the entire amount on unglazed pie paper and spread evenly with a spatula.
3. Take out the completely cooled pine mango compote and pan it with only a small amount to decorate.
4. Spread evenly.
5. Add plenty of cold coconut crumble.
6. Bake in an oven preheated to 170 degrees for 20 minutes, then lower the temperature to 160 degrees and bake for 20 minutes. (Based on Unox)
7. When the roast color is sufficient and the inside is fully cooked, take it out of the oven and let it cool completely.
8. Transfer the completely cooled pie to a plate and place the leftover pine mango compote irregularly.
9. Finish by adding the trimmed dill one at a time. (You can substitute different types of herbs)