Kristen Jenkins’ Coconut Pie With Watermelon & Mint

Forget the usual hot, cooked, pastry, fruit, chocolate, caramel pies. This one is packed with the usual summer suspects: coconut, watermelon and mint – and it’s deliciously refreshing

• 3 titanium-strength gelatine leaves
• 500ml thickened cream
• 400ml coconut cream
• 100g caster sugar
• watermelon sorbet, to serve
• 3 tablespoons coconut flakes, to serve
• 2 tablespoons fresh mint leaves, to serve

For the base:
• 250g shortbread or digestive biscuits
• 70g unsalted butter, melted then cooled
• 50g desiccated coconut
• pinch fine sea salt

1 For the base, whiz the shortbread in a food processor to fine crumbs. Add the butter, coconut and salt, and pulse to combine. Press into the base of a 23 cm × 4 cm deep pie dish and chill until needed.
2 Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes to soften.
3 Heat the cream, coconut cream and sugar in a saucepan over medium heat, stirring to dissolve the sugar.
4 Bring to just below boiling point then remove from the heat. Squeeze any excess water from the gelatine and add the gelatine to the cream mixture, stirring until dissolved.
5 Strain through a fine sieve, then pour over the chilled coconut shortbread base.
6 Chill for 4 hours or until set, then serve with scoops of watermelon sorbet, and scatter over the coconut flakes and mint leaves.

Recipe courtesy of Kirsten Jenkins and Phoebe Wood, extracted from The Pie Project

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