Coconut Pie – Kue Kelapa
Coconut; I love it especially as a coconut cookie. This is a coconut cookie pie recipe that makes a coconut pie with a chewy texture on the inside and crispy outside layer.
Watch this video or read further for the recipe in text and photos.
I make all the recipes by Beb Vuyk. She wrote an Indonesian cookbook in Dutch. Most of the time her recipes work tremendously well, but sometimes things do not turn out as aspected. Like her coconut pie.
Her recipe makes a dry pie. Probably not because here recipe is bad, but she wrote her book 45 years ago and things change. Like the quality of grated coconut or the size of eggs, or ovens for that matter. I needed to change a few things to make this a recipe that always works. So here is my version of Beb Vuyk’s coconut pie. Her original recipe is at the bottom of this post.
This coconut pie is enough for 4-6 people and is done in 45 minutes.
Pisang Susu’s Coconut Pie or Kue Kelapa
- 115 grams of grated coconut
- 100 grams of sugar
- 1 tablespoon of flour
- 3 tablespoons of milk
- 1/2 teaspoon of salt
- 1 egg
I use a low oven dish made of earthenware with a diameter of 20 centimeters.
- Add sugar, flour, salt, milk and 1 egg to a bowl and mix with a mixer until it turns into a light yellow batter.
- Use a spoon to scoop the grated coconut through the batter.
- Line a baking dish with parchment paper and add the think batter and even it out.
- Place in 175 degrees Celius (347 degrees Fahrenheit) oven and bake for about 30 minutes.
- Let it cool before you cut it.
So I mix the ingredients with a mixer. The recipe sounds real simple, and it is.
I whisk this until it turns light yellow in color and has lots of air in it. I mix it for about 2 minutes.
Keep it moist
It is important for this coconut pie to keep it moist. Coconut tends to suck up lot of fluids. I use a medium size egg, but every egg is different. If you think the batter is too dry, add a tablespoon or two of milk. This is how it should look.
Now everything can go into a pie dish. I line mine with parchment paper. That works really well.
I distribute the content well, so you will get an even bake.
Now it is ready for the oven. I bake mine for 28 minutes. Then the color on top is perfect. But every oven is different. Keep an eye on it!
When you take it out of the oven the pie is still too soft to cut. Let it cool for a while and take off the parchement paper. It will stick to th bottom, but you can gently pull it off when cooled down.
My coconut cake is crispy on top and light and chewy on the inside. Perfect! I’m surprised how easy this is.
Still want to know what Beb Vuyk’s recipe is like? Below I’ve translated it, anyway because I collect all her recipes on this blog. I cannot leave this one out.
Coconut Cookie Cake (# 568) translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 442.
250 grams of coconut flour
200 grams of caster sugar
2 tablespoons of all-purpose flour
3 to 4 tablespoons of milk
Beat the eggs with the sugar and the flour into a batter, mix the coconut flour through and a few spoons of milk. Grease a low baking tin with butter. Add the batter and bake in the oven until brown and done. Eat as soon as possible.