Tarta De Coco Y Dulce De Leche (Dulce de Leche and Coconut Pie)

Tarta De Coco Y Dulce De Leche (Dulce de Leche and Coconut Pie)

by Charles Cox 1 year ago
0 (0)
30 minutes
477.6 kcal
56.3 g carbs
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Description

A divine combination of dulce de leche and coconut in this scrumptious pie. Your guests are going to be asking for more!

Ingredients
  • 2 cups self-rising flour
  • 1 cup butter, cubed and at room temperature
  • 2 eggs
  • ¼ cup dulce de leche
  • 2 cups white sugar
  • 6 ounces shredded unsweetened coconut
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch springform pan.
  2. 2. Combine flour, butter, and 2 eggs in a food processor; pulse several times until a soft pastry dough ball is formed and easily separates from the bowl; wrap tightly in plastic wrap and refrigerate for 15 minutes.
  3. 3. Grab pieces of dough, flatten with your hands, and cover the base and sides of springform pan. Spread a thin layer of dulce de leche over the pastry base.
  4. 4. Mix sugar, coconut, 2 eggs, vanilla extract, and coconut extract together in a bowl using a wooden spoon or your hands until mixture resembles breadcrumbs. Distribute mixture evenly over dulce de leche layer.
  5. 5. Bake in the preheated oven until golden, about 30 minutes. Cool pie to room temperature before removing the springform.
Nutrition Facts
serving: 1 9-inch springform pan
calories: 477.6 kcal
carbohydrates: 56.3 g
protein: 5.6 g
saturated fat: 18.4 g
cholesterol: 103.5 mg
sodium: 415.5 mg
fiber: 2.9 g
sugar: 37.6 g