Rum Blueberry Coconut Pie

Overview

The blueberries soaked in rum are fragrant and paired with the coconut filling. It’s super delicious! For those who are into coconut lovers, you might as well try this coconut pie. Take a bite and your mouth will be filled with the fragrance of coconut~~

Tags

• baking
• afternoon tea
• butter
• cake flour
• coconut
• dried blueberries
• egg
• egg yolk
• rum
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for coconut filling.

   

2. 2 Soften the butter at room temperature, add the sugar and beat evenly until the color turns white.

   

3. 3 Add egg yolks and beat until thick and fluffy.

   

4. 4 Then pour in the coconut milk and stir evenly with a rubber spatula.

   

5. 5 The prepared coconut paste can be refrigerated if it cannot be used up at one time.

   

6. 6 Cut the refrigerated butter into small pieces and add to the flour.

   

7. 7 Use the palms of your hands to rub the flour and butter together until they resemble bread crumbs. Then add an egg yolk.

   

8. 8 Gently shape the dough with your hands and place it in the refrigerator for 30 minutes.

   

9. 9 Prepare the dried blueberries and soak them in rum for 20 minutes.

   

10. 10 Take out the refrigerated dough and use a rolling pin to roll it into a 3mm thick sheet.

    

11. 11 Place the dough sheet into the mold, press it tightly, and roll off the excess with a rolling pin.

    

12. 12 Poke a small hole in the bottom of the cake with a fork, put the coconut filling into a piping bag, and squeeze it into the mold until it is 90% full.

    

13. 13 Embed the soaked dried blueberries into the coconut filling. Preheat the oven and bake at 175 degrees for 10 minutes. After coloring, immediately turn to 140 degrees and continue baking for 15 minutes.