Decadent chocolate and coconut pie


This rich and decadent tart is a union between white chocolate filling and dark chocolate ganache, placed over cocoa shortbread. A pie for true chocolate lovers.

Decadent chocolate and coconut pie


For 4 Person(s)

Ingredie for the base

  • 160 g all-purpose flour
  • 30 g dark cocoa powder
  • 50 g sugar
  • 100 g cold butter
  • 1 tbsp heavy cream
  • 1 egg yolk
  • pinch of pepper

Ingredie for the filling

  • 40 g butter
  • 100 g white chocolate
  • 200 ml heavy cream
  • 100 g desiccated coconut
  • 30 g powdered sugar
  • 1 tbsp vanilla extract

Ingredients for the ganache

  • 100 g heavy cream
  • 100 g chocolate (I have used dark chocolate)
  • 1 tbsp butter

Decadent chocolate and coconut pie Directions

  1. To create the pastry pour flour, cocoa, salt and sugar into a bowl. Stir and add cold butter cut into small pieces. Crumble butter with your fingers along with the flour mixture until it has the consistency of sand (you can do this in a blender). Add the egg yolk and cream and knead briefly.

    cocco ciocco01
  2. Create a ball, flatten it with your hands, wrap in plastic wrap and place in refrigerator for at least 30 minutes.

    cocco ciocco02
  3. Now for the filling. In a saucepan heat milk and butter until almost the boiling point. Remove from heat, do not stir, add white chocolate previously crushed into small pieces. After about 2 minutes briefly stir the mixture. It should be smooth and homogeneous. Otherwise you should pass it through a sieve.

    cocco ciocco03
  4. Add dried coconut, powdered sugar and vanilla extract then stir.

    cocco ciocco04
  5. As the mixture cools, take the tart pan (about 22 cm width). Grease the pan with butter and then flour it slightly. Take the pastry from the fridge put on a floured surface and roll out with a rolling pin into a disk around 0.5 - 1 cm thick. Roll up the dough onto the rolling pin then transfer it into the pan by unrolling and leveling the dough with your hands. Eliminate the excess of dough with a sharp knife. Prick the bottom with a fork then cover with a layer of baking paper and pour some dried beans, rice or ceramic balls over it. This will prevent the bottom dough from rising. In the future, you can reuse these beans for the same purpose but not for other types of cooking.

    cocco ciocco09
  6. Preheat oven to 190 ° C and bake the pastry for 10 minutes. Remove the paper and the weight and cook for another 15 minutes.

    cocco ciocco05
  7. Once the tart is cooked, remove from oven and allow it to cool completely before proceeding with the filling. Spread the white chocolate filling on the pastry.

    cocco ciocco06
  8. To prepare the glaze (same as in the filling making process) heat the cream with the butter, add the chocolate pieces and without stirring wait a couple of minutes. After this time stir the mixture and pour, still warm, on the tart. Smooth it out evenly.

    cocco ciocco07
  9. Before cutting the tart wait till the glaze has cooled by holding the pie in the fridge for a couple of hours.

    cocco ciocco08

Nutrition facts

Per Serving


Monday, 26 December 2016
That does look decadent and totally delicious! Salivating over your photos. - june

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more