Coconut cake with mango cream

Recipe steps

Spread the coconut on a baking sheet lined with baking paper and place it in the preheated oven at 180°C for about 5 minutes. During baking, stir the coconut once to ensure even toasting. Once it turns golden brown, remove it from the oven and let it cool.

From the cooled coconut, sifted flour, cold butter cut into cubes, sugar, and salt, we create a dough that we wrap in cling film and let rest in the refrigerator for half an hour.

Grease a 23-centimeter round pan, ideally with a removable bottom, with butter.

Roll out the chilled dough between two pieces of cling film to the size of the baking sheet and line the greased sheet with it. Trim the dough that exceeds the edges of the sheet, and form cookies from the leftover pieces, which we will bake together with the pie.

Place baking paper on the dough and weigh it down with legumes so that it doesn't puff up or slide down the sides of the pan during baking. This prepared pan with the dough is placed in the preheated oven at 180°C for 10-15 minutes. After that, remove the paper with the legumes and bake the pie until golden brown. After baking, let it cool completely.

Soak the gelatin in one tablespoon of cold water.

Separate the yolks from the whites.

Cut the hard butter into small pieces and place it back in the refrigerator.

Peel the mango, remove the pit, and cut it into pieces. Add sugar and lemon juice to the mango, then blend it with an immersion blender. After that, mix in the yolks and blend everything again. Strain the finished mixture through a fine sieve.

Place the container with the puréed mixture into a pot of hot water, making sure that the bottom of the container is not submerged in the water.

Continuously stir and heat over steam, ensuring that the temperature of the mixture does not exceed 80°C. Then add the swollen gelatin to the warm mango mixture.

Whip until the gelatin completely dissolves. This process takes about 10 to 15 minutes.

Then remove the mango mixture from the heat and gradually mix in the butter, in small pieces. Do not add all the butter at once.

Let the finished cream cool slightly, then transfer it to the chilled coconut base.

Once the cream has completely cooled, store the pie in the refrigerator, where it should set until the following day.

The next day, we can decorate the pie with small fruit and serve.