Grapefruit and Coconut Pie in a Jar

Grapefruit and Coconut Pie in a Jar

  • Preparation 45 min
  • Cooking 30 min
  • Chilling 8 h
  • Servings 12

This deconstructed pie recipe, layered with grapefruit cream, coconut crumble and whipped cream, is a bright and fresh dessert everyone will love.

Categories

Ingredients

  • Coconut Cream

    • 2 cans (14 oz/398 ml each) coconut milk (see note)
    • 1/4 cup (55 g) sugar
  • Grapefruit Cream

    • 3/4 cup (160 g) sugar
    • 2 tbsp cornstarch
    • 2 eggs
    • 2 egg yolks
    • 3/4 cup (180 ml) grapefruit juice
    • 1/2 cup (115 g) unsalted butter, diced
  • Coconut Crumble

    • 1/4 cup (55 g) unsalted butter, softened
    • 1/2 cup (50 g) quick cooking oats
    • 1/2 cup (45 g) unsweetened shredded coconut
    • 1/4 cup (40 g) unbleached all-purpose flour
  • Toppings

    • 48 small meringues, homemade or store-bought
    • 2 grapefruits
    • 2 limes, zest finely grated

Preparation

  • Coconut Cream

  • Grapefruit Cream

  • Coconut Crumble

  • Assembly

Note from Ricardo

We used Thai Kitchen brand coconut milk. This brand gave us the largest quantity of coconut cream and, therefore, the best result. Depending on the brand you choose, the quantity of coconut cream will vary. Certain types of coconut milk (such as low-fat varieties) will not become solid when refrigerated and will not work for this recipe.

Personal Note