Brazilian Coconut Pie with Tropical Fruits


  • 9 inch pie shell
  • 2 cups milk
  • 4 medium eggs
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 tbs butter
  • 1/2 cup grated coconut
  • 1 mango sliced
  • 1 Papaya sliced
  • 1 guava sliced
This is delicious dessert that is an authentic Brazilian recipe adapted from Hot and Spicy Latin Dishes by Dave Dewitt which is availble in our amazon book store.


  • Chill pie shell for 30 minutes before baking.
  • Preheat oven to 350 degrees.
  • Scald the milk in a double boiler until bubbles form around the outer edges of the pan.
  • Beat eggs in a bowl and add the sugar, salt, vanilla, butter and grated coconut.
  • Stir in the scalded milk and transfer to the pie shell.
  • Bake for 30 minutes or until the custard sets.
  • Remove from the heat and let cool, cover and transfer to the refrigerator.
  • Decorate the top of the pie artfully with the fruit slices.

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