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    Home » Recipes » Desserts

    Coconut Fillo Pie

    Published: Mar 21, 2014 · Updated: Apr 30, 2020 by Peter G · This post may contain affiliate links · 17 Comments

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    2 slices of pie served on a wooden board with a graphic heading explaining the image

    Coconut fillo pie is a creative addition to the world of fillo pie recipes.

    a sliced pie in a baking dish

    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.

    CONTENTS
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📖 Variations
    • 📋 Recipe
    a pie in a baking dish on a rustic table

    🥘 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.

    • 400 ml of coconut cream
    • 100 gr sugar, caster (superfine)
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ½ cup macadamia nuts
    • ¼ cup shredded coconut, raw
    • 12 sheets fillo pastry 
    • 50 gr butter, melted
    • 2 tablespoon icing sugar, to dust the pie
    two slices of pie on a chopping board

    🔪 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.
    a pie made with fillo and a coconut custard in a baking dish on a rustic table

    Related: See my mango coconut cake for further tropical inspiration.

    📖 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.

    📋 Recipe

    a fillo pie made with coconut cream

    Coconut Fillo Pie

    Author: Peter G
    Coconut fillo pie - make it and share it when celebrating a special occasion. It uses a creamy, dreamy, coconut-based custard all encased in Greek fillo pastry.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Cuisine Modern Greek
    Servings 8 serves

    Ingredients
      

    • 400 ml coconut cream
    • 100 gr sugar, caster (superfine)
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ½ cup macadamia nuts
    • ¼ cup shredded coconut, raw
    • 12 sheets fillo pastry
    • 50 gr butter, melted
    • 2 tablespoon icing sugar, to dust the pie
    Prevent your screen from going dark

    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.

    Notes

    I used a baking pan or "tapsi" as it's known in Greek that measured 28cm in diameter. It's a lot smaller than the traditional larger ones.

    Nutrition

    Serving: 1 serve | Calories: 433 kcal | Carbohydrates: 34 g | Protein: 6 g | Fat: 32 g | Saturated Fat: 21 g

    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.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Reader Interactions

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    1. Cristina

      March 21, 2014 at 9:46 pm

      Buon compleanno Peter! Your blog is great and what a lovely birthday cake

      Reply
    2. Maureen Shaw

      March 21, 2014 at 10:38 pm

      Happy Birthday, Lovey! Leave it to you to make a birthday cake unlike anything I've ever eaten. This looks wonderful!

      Reply
    3. Rosa

      March 22, 2014 at 5:14 am

      A wonderful idea. So original and surely mighty exquisite.

      Happy Birthday! Have a great day with your loved ones.

      Cheers,

      Rosa

      Reply
    4. Tony Antoniou

      March 22, 2014 at 12:12 pm

      Happy Birthday Peter! Great looking recipe, you always do such great things with our product!

      Reply
    5. S Marks The Spots

      March 22, 2014 at 2:07 pm

      Happy Birthday Peter! (or should I say "Χρόνια Πολλά"?!) 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!

      Reply
    6. Cintia Soto

      March 22, 2014 at 2:52 pm

      I'm glad I found your blog, great photography and this recipe is just yummy .

      Reply
    7. JJ - 84thand3rd

      March 22, 2014 at 8:13 pm

      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

      Reply
    8. BabyJune

      March 23, 2014 at 8:15 am

      That pie looks divine! Coconut cream seems to make everything better. Happy birthday too 🙂

      Reply
    9. AmandaChewTown

      March 23, 2014 at 4:07 pm

      This sounds and looks wonderful! I love coconut desserts. Must have a birthday bevvy soon signore!

      Reply
    10. Deena Kakaya

      March 23, 2014 at 9:50 pm

      Gorgeous idea, does the filo stay crisp? X

      Reply
      • Peter G

        March 24, 2014 at 10:21 am

        It's crisp on the top and the bottom is a lot softer due to the coconut custard.

        Reply
    11. Padaek

      March 25, 2014 at 3:35 am

      Belated happy birthday! The fillo pie looks scrumptious. Have an awesome year. 🙂

      Reply
    12. Savory Simple

      March 26, 2014 at 11:22 pm

      Happy Birthday! This looks absolutely incredible. Bookmarked to try 🙂

      Reply
    13. ellysaysopa

      March 27, 2014 at 1:26 pm

      Happy birthday, Peter! This pie sounds absolutely amazing.

      Reply
    14. The Hungry Australian

      March 27, 2014 at 9:06 pm

      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

      Reply
    15. Sara (Belly Rumbles)

      March 30, 2014 at 11:50 am

      Happy birthday gorgeous one xxx You had hair? 😉 xxx

      Reply
    16. gourmed

      May 02, 2014 at 4:05 pm

      Happy Birthday, Lovey! Leave it to you to make a birthday cake unlike anything I've ever eaten. This looks wonderful!

      gourmed.com

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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