Angel Pie
In a bowl, add the dried grated coconut, the egg whites, the refined sugar and the water, mix it all together very well with your hands until a mixture is formed.Transfer half of this mixture to a cake pan with removable bottom, use a spoon to compact and press the mixture down to the bottom of the pan. With your hands, stick the rest of the mixture around the edges of the pan, pressing well.Bake in a preheated oven at 200°C (392°F) for 20 minutes or until slightly golden. Once it has baked through, set aside in the fridge.In a blender, add the condensed milk, the milk, the dried grated coconut, the table cream and the refined sugar, blend it all together until combined.Hydrate the colorless, flavorless gelatin powder and add it to the blender, blend it all together for another minute.Transfer all this cream to the cake pan and let it chill in the fridge for 3 to 4 hours.Top with some dried shredded coconut to taste.
Ingredientes
- 3 Egg Whites
- 250g of Dried Grated Coconut
- 10 Shallow Tablespoons of Refined Sugar
- 5 Tablespoons of Water (60ml)
Filling
- 1 Bottle of Coconut Milk (200ml)
- 1 Pack of Condensed Milk
- 200ml of Milk
- 1 Cup (200ml Cup) of Dried Grated Coconut
- 1 Pack of Table Cream
- 2 Tablespoons of Refined Sugar
- 1 Envelope (12g) of Colorless Unflavored Gelatin Powder
- Dried Coconut Flakes for Garnishing to Taste
Modo de Fazer
In a bowl, add the dried grated coconut, the egg whites, the refined sugar and the water, mix it all together very well with your hands until a mixture is formed.
Transfer half of this mixture to a cake pan with removable bottom, use a spoon to compact and press the mixture down to the bottom of the pan. With your hands, stick the rest of the mixture around the edges of the pan, pressing well.
Bake in a preheated oven at 200°C (392°F) for 20 minutes or until slightly golden. Once it has baked through, set aside in the fridge.
In a blender, add the condensed milk, the milk, the dried grated coconut, the table cream and the refined sugar, blend it all together until combined.
Hydrate the colorless, flavorless gelatin powder and add it to the blender, blend it all together for another minute.
Transfer all this cream to the cake pan and let it chill in the fridge for 3 to 4 hours.
Top with some dried shredded coconut to taste.
