Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Coconut Macaroon Pie
Inspired by the sold-by-the-slice pies that seaside vendors offer in Yelapa, Mexico, food writer and recipe developer Paola Briseño-González created this pay de coco (“coconut pie” in Spanish). She aptly describes the tropical sweet treat as a coconut macaroon in pie form. Both the filling and crust are sturdy enough that a slice can be eaten sans fork, as one would enjoy a piece while out for a walk on the beach in Yelapa. This pie is best served slightly warm or at room temperature rather than chilled. Store extras well wrapped at room temperature for up to three days.
8 to 10
Servings
Don’t use sweetened shredded coconut or the filling will wind up too sugary. Also, be sure to use regular (full-fat) canned coconut milk; light coconut milk will yield a filling that’s watery in both texture and flavor.
2 hours
30 minutes active, plus cooling
For the Hot Water Crust
-
195
grams (1½ cups) all-purpose flour
Directions
-
01Heat the oven to 375°F with a rack in the middle position. In a medium bowl, whisk together the flour and salt, then make a well in the center; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT