Ingredients
For the Pie Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
For the Coconut Filling:
- 1 cup shredded sweetened coconut
- ½ cup coconut milk
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- 1 tablespoon cornstarch (for thickening)
For Assembly:
- 1 egg (for egg wash)
- 1 tablespoon milk
- 1 tablespoon sugar (for sprinkling)
Instructions
In a large bowl, combine flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your hands to work it into the flour until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic, and chill for at least 30 minutes.
In a small saucepan, combine coconut milk, sugar, vanilla extract, and cinnamon. Bring to a gentle simmer over medium heat. Stir in the shredded coconut and cornstarch, cooking until the mixture thickens. Remove from heat and let it cool.
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut out circles or rectangles using a biscuit cutter or a glass.
Place a spoonful of the coconut filling onto half of the dough cutouts, leaving space around the edges. Place another piece of dough on top and press the edges together with a fork to seal.
In a small bowl, whisk together egg and milk. Brush the tops of the pies with the egg wash, then sprinkle with sugar for extra crunch.
Preheat the oven to 375°F (190°C). Place the pies on a lined baking sheet and bake for 20-25 minutes, or until golden brown.
Let the pies cool slightly before serving. Enjoy them warm or at room temperature!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280
- Sugar: 14g
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g