Tarta De Coco Y Dulce De Leche (Dulce de Leche and Coconut Pie)
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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. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch springform pan.
- 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. 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. 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. 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
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