Coconut fillo pie is a creative addition to the world of fillo pie recipes.
This creation came to me while attempting to clear out the fridge and pantry. As you do on your birthday!
So how does one celebrate a "same double-digit" birthday?
The answer should be cake; however, I always like to do things a little differently.
๐ฅ Ingredients
I had a box of fillo pastry leftover (from the beautiful people at Antoniou Fillo Pastry).
I also saw a single can of coconut cream that was begging to be used.
Combined with a few eggs, a little caster sugar and some vanilla this concoction was born.
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- 400 ml of coconut cream
- 100 gr sugar, caster (superfine)
- 2 eggs
- 1 teaspoon vanilla extract
- ยฝ cup macadamia nuts
- ยผ cup shredded coconut, raw
- 12 sheets fillo pastry
- 50 gr butter, melted
- 2 tablespoon icing sugar, to dust the pie
๐ช Instructions
Butter a few sheets of fillo. Scrunch them up in a "tapsi" (baking dish) pour over the coconut custard, and half an hour later you have a gorgeous, puffed up dessert.
- Preheat your oven to 180 deg C and butter your baking pan with a little melted butter.
- Combine the coconut cream, sugar, eggs and vanilla in a bowl and whisk until the sugar is completely dissolved. Set aside. Place the macadamia nuts and shredded coconut in a food processor and process until the mixture resembles coarse breadcrumbs. Set this aside also.
- Lay a piece of fillo pastry on a clean bench and proceed to brush it liberally with melted butter. Scrunch the fillo sheet up in a rustic manner and lay it inside the baking tray. Repeat with the remaining fillo sheets till the baking tray is full.
- Pour the custard over the scrunched fillo, ensuring the custard covers all the fillo. Sprinkle the macadamia crumble over the pie and bake for 25-30 mins until the top is golden and the fillo has slightly puffed up.
- Allow the coconut fillo pie cool for 10-15 mins before dusting with icing sugar and serving.
Related: See my mango coconut cake for further tropical inspiration.
๐ Variations
This coconut fillo pie almost like a galaktoboureko but a lot less time-intensive.
Perhaps you're a pumpkin lover? Then try my Greek pumpkin pie using fillo pastry.
๐ Recipe
Coconut Fillo Pie
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Conversions
Ingredients
- 400 ml coconut cream
- 100 gr sugar, caster (superfine)
- 2 eggs
- 1 teaspoon vanilla extract
- ยฝ cup macadamia nuts
- ยผ cup shredded coconut, raw
- 12 sheets fillo pastry
- 50 gr butter, melted
- 2 tablespoon icing sugar, to dust the pie
Instructions
- Preheat your oven to 180 deg C and butter your baking pan with a little melted butter.
- Combine the coconut cream, sugar, eggs and vanilla in a bowl and whisk until the sugar is completely dissolved. Set aside. Place the macadamia nuts and shredded coconut in a food processor and process until the mixture resembles coarse breadcrumbs. Set this aside also.
- Lay a piece of fillo pastry on a clean bench and proceed to brush it liberally with melted butter. Scrunch the fillo sheet up in a rustic manner and lay it inside the baking tray. Repeat with the remaining fillo sheets till the baking tray is full.
- Pour the custard over the scrunched fillo, ensuring the custard covers all the fillo. Sprinkle the macadamia crumble over the pie and bake for 25-30 mins until the top is golden and the fillo has slightly puffed up.
- Allow to cool for 10-15 mins before dusting with icing sugar and serving.
Peter's Tips โ
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
ยฉ Souvlaki For the Soul
Cristina says
Buon compleanno Peter! Your blog is great and what a lovely birthday cake
Maureen Shaw says
Happy Birthday, Lovey! Leave it to you to make a birthday cake unlike anything I've ever eaten. This looks wonderful!
Rosa says
A wonderful idea. So original and surely mighty exquisite.
Happy Birthday! Have a great day with your loved ones.
Cheers,
Rosa
Tony Antoniou says
Happy Birthday Peter! Great looking recipe, you always do such great things with our product!
S Marks The Spots says
Happy Birthday Peter! (or should I say "ฮงฯฯฮฝฮนฮฑ ฮ ฮฟฮปฮปฮฌ"?!) Thanks for sharing all these great Greek-inspired recipes! I have Greek roots myself and despite living abroad for quite a few years already, you always manage to bring to me a little piece of home though the web. Cheers!
Cintia Soto says
I'm glad I found your blog, great photography and this recipe is just yummy .
JJ - 84thand3rd says
Happy Birthday my friend! Now that Billy Ray haircut may not be partying up top any more but I know you're shak'n it to Like a Prayer like a boss as you eat this pie ;D xx
BabyJune says
That pie looks divine! Coconut cream seems to make everything better. Happy birthday too ๐
AmandaChewTown says
This sounds and looks wonderful! I love coconut desserts. Must have a birthday bevvy soon signore!
Deena Kakaya says
Gorgeous idea, does the filo stay crisp? X
Peter G says
It's crisp on the top and the bottom is a lot softer due to the coconut custard.
Padaek says
Belated happy birthday! The fillo pie looks scrumptious. Have an awesome year. ๐
Savory Simple says
Happy Birthday! This looks absolutely incredible. Bookmarked to try ๐
ellysaysopa says
Happy birthday, Peter! This pie sounds absolutely amazing.
The Hungry Australian says
Happy Birthday, my dear friend. Your work is always inspiring and you never fail to crack me up with your jokes and your salacious stories. Here's to a brilliant and delicious year ahead for you xx
Sara (Belly Rumbles) says
Happy birthday gorgeous one xxx You had hair? ๐ xxx
gourmed says
Happy Birthday, Lovey! Leave it to you to make a birthday cake unlike anything I've ever eaten. This looks wonderful!
gourmed.com