Coconut and mango pie

Coconut and mango pie is a perfect end to a meal, with a pie base made of nuts, a delicious coconut cream and finally a layer of fresh mango. You can make it as one large pie, or in portion forms. The recipe is suitable for 8-10 people.


190 g roasted macadamia nuts

150 g shelled pistachios

125g coconuts

3 tablespoons brown sugar

2 egg whites

1 pinch of salt

Preheat the oven to 180 degrees. Finely chop the nuts, coconut and brown sugar together in a food processor. Make sure the nuts stay airy. Whisk the egg whites with salt until foamy. Fold the egg whites into the nut mixture and leave for a few minutes.

Grease 8-10 serving tins (depending on their size) or one pie tin (approx. 23 cm Ø), preferably with a removable bottom, preferably use tin grease. Squeeze out the nut mixture, use your fingers to press the mixture out of the bottom and up the side. If you have trouble with the dough sticking to your fingers, use a piece of plastic wrap, disposable gloves, or moisten your hand to press the dough into the pan.

Bake the base at 180 degrees, until it begins to brown, approx. 20 minutes. NB! Do not overcook the shell, because then it will be difficult to get it out whole. Allow the base to cool for 5 minutes before carefully removing the wall of the pie tin. If the base has stuck to the sides, you can carefully loosen it with a small, pointed knife. Place the base on a wire rack and let it cool completely.

Coconut cream:

6 dl whole milk
50 g coconut mass (grated)
2 egg yolks
1 whole egg
1 dl sugar
2 tablespoons cornstarch
1 pinch of salt
1 tsp vanilla extract
60 g chilled butter

Place the coconut mass in a wide frying pan and set it over medium heat. Stir constantly until the coconut is toasted, it should have a uniform light brown colour. Heat the milk and the toasted coconut mass in a heavy-bottomed saucepan until bubbles form around the edges and the milk steams. Turn off the heat and let the mixture steep, covered, for 20 minutes, before straining it into a measuring cup or bowl and discarding the coconut mass (you should have more than 3.5 dl of milk left).

Whisk together egg yolks, eggs, sugar, cornstarch and salt. Pour the hot milk into the egg mixture and whisk constantly, so that the egg and milk mix well together. Pour this mixture back into the pot and bring to a boil over medium heat, whisking constantly. Let the mixture boil for two minutes, stirring.
Remove the cream from the heat and stir in the vanilla and butter, one tablespoon at a time. If you've been unlucky and got lumps, you can always strain it through a sieve.

Pour the cream into a bowl, press some plastic foil airtight on the surface so you don't get slush and cool.


1 large mango, peeled and cut into wedges
2 tbsp apricot jam for glazing


Whip up the cooled coconut cream, spread it over the pie base(s) and top with mango slices.
To glaze, heat a couple of tablespoons of the jam with a little water until it has a smooth consistency. If the jam is lumpy, strain and then brush over the mango slices.


You can find recipes for several tasty desserts here .

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