KLAPPERTERT (COCONUT PIE) SOUTH AFRICA
Posted from a African recipe site for the Zaar World tour to Africa. Cant wait to try this one as coconut pie is a favorite. This one is more of a coconut custard pie.
Provided by LAURIE
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 10
Steps:
- 15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
- Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
- Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
- Preheat the oven to 350 degrees F.
- In a small pan, melt the apricot jam over low heat, stirring constantly.
- Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
- Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
- Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
- Serve warm or at room temperature; can be accompanied by whipped cream.
Nutrition Facts : Calories 3825.9, Fat 223.3, SaturatedFat 134.5, Cholesterol 795, Sodium 1163, Carbohydrate 445.8, Fiber 28.3, Sugar 330.7, Protein 35.1
COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
COCONUT TART
The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
- Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.
Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
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