French Coconut Dulce de Leche

This French Coconut Pie with Dulce de Leche combines the rich creaminess of dulce de leche with the tropical flavor of coconut in a buttery crust. The combination creates a dessert that's both familiar and exotic, perfect for special occasions or when you want to treat yourself to something truly indulgent.

I first made this pie for my sister's birthday celebration, and it quickly became my signature dessert that friends request whenever we gather. The contrast between the caramelized dulce de leche and coconut filling creates something truly magical that never fails to impress.

Ingredients

• Unsalted butter: Forms the foundation of our buttery crust use high quality for best flavor
• Granulated sugar: Balances the richness in both the crust and filling
• Vanilla extract: Adds aromatic depth look for real vanilla not imitation
• Egg yolks: Create richness and bind the crust ingredients together
• All-purpose flour: Provides structure for the crust use unbleached for best results
• Dulce de leche: Creates a caramel layer that harmonizes with coconut store bought works perfectly
• Unsweetened shredded coconut: Is the star ingredient toast lightly for enhanced flavor
• Eggs: Provide structure to the filling and help it set properly
• Honey: Adds complexity and helps achieve that golden color when baked
• Whipping cream: Provides moisture and richness to balance the coconut
• Icing sugar: Creates a beautiful snowy finish before serving
• White coating chocolate: Makes elegant decorations that elevate the presentation

Step-by-Step Instructions

Prepare the Dough:

Begin by creaming softened butter with sugar and vanilla extract in your stand mixer with the paddle attachment. The mixture should become light and fluffy after about 3 minutes of mixing. Add the egg yolks one at a time, ensuring each is fully incorporated before adding the next. The mixture will take on a pale yellow color. Finally add the flour and mix until just combined. Overmixing will develop too much gluten making your crust tough.

Chill the Dough:

Gather the dough with your hands and shape it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up which makes the dough easier to roll and results in a flakier crust.

Roll and Form the Crust:

Remove the chilled dough from the refrigerator and knead it gently on a lightly floured surface to soften it slightly. Roll it out to about 1/8 inch thickness forming a circle about 2 inches larger than your tart pan. Carefully transfer the dough to your tart pan by rolling it around your rolling pin then unrolling it over the pan. Press the dough into the corners and up the sides. Trim any excess dough and prick the bottom several times with a fork to prevent bubbling.

Create the Filling:

In a large bowl beat the eggs with sugar honey and vanilla extract using your stand mixer with the whisk attachment. Beat until the mixture becomes pale and thick almost reaching ribbon stage where batter falls back into the bowl in ribbons that hold their shape briefly. This takes about 5 minutes at medium high speed. Gently fold in the shredded coconut and whipping cream using a spatula with a light hand to maintain the airiness.

Assemble and Bake:

Spread the dulce de leche in an even layer across the bottom of your frozen crust. The cold crust helps prevent the dulce de leche from sinking into the dough. Pour the coconut filling over the dulce de leche layer being careful not to disturb it too much. Smooth the top with a spatula. Bake in a preheated oven at 340°F for approximately 40 minutes. You will know the pie is done when the top is golden brown and the filling no longer jiggles when you gently shake the pan.

Decorate:

Once the pie has completely cooled prepare the decorations. Melt the white coating chocolate in short bursts in the microwave stirring between each until smooth. Transfer to a small piping bag or make a paper cone from parchment paper. Pipe small flower shapes onto a silicone mat or parchment paper and quickly place a golden pearl in the center of each before the chocolate sets. Allow these decorations to fully harden. Just before serving dust the pie with powdered sugar using a fine mesh sieve and arrange your chocolate flowers on top.

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My favorite part of this recipe is watching guests take their first bite. The layers reveal themselves visually and then on the palate creating a memorable dessert experience. I particularly love the dulce de leche layer which adds a complexity that elevates this beyond a standard coconut pie.

Make Ahead Tips

This pie actually benefits from being made a day in advance. The flavors meld together beautifully when allowed to rest overnight in the refrigerator. If making ahead consider adding the powdered sugar and chocolate decorations just before serving for the freshest appearance. The fully baked pie can be refrigerated for up to 5 days covered loosely with foil to protect the surface.

Smart Substitutions

If you cannot find dulce de leche you can make your own by simmering a can of sweetened condensed milk in water for 3 hours or use caramel sauce as an alternative. For a dairy free version consider using coconut cream instead of whipping cream and plant based butter in the crust. Those looking for a shortcut can use a premade pie crust though the homemade version is worth the effort for its buttery flavor.

Serving Suggestions

This pie is delicious on its own but can be elevated with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special presentation serve each slice with a small pitcher of warm dulce de leche to drizzle over the top. A sprinkle of flaky sea salt can create a wonderful sweet salty contrast that highlights the caramel notes.

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This pie is an unforgettable dessert that will elevate any special occasion.

Frequently Asked Questions

→ Can I make the dulce de leche from scratch?

Yes! While store-bought dulce de leche works perfectly, you can make it at home by slowly simmering a can of sweetened condensed milk (unopened) in water for 2-3 hours, or using the pressure cooker method which takes about 40 minutes. Just ensure the can remains fully submerged throughout cooking.

→ What can I substitute for unsweetened shredded coconut?

If you can't find unsweetened shredded coconut, you can use sweetened coconut flakes but reduce the sugar in the filling by about 30g. You could also use desiccated coconut, though the texture will be slightly different. Toast either substitute lightly for enhanced flavor.

→ Can I prepare this pie in advance?

Absolutely! You can prepare the crust 1-2 days ahead and keep it refrigerated. The entire pie can be made a day before serving - just add the powdered sugar and chocolate decorations right before serving to maintain their appearance.

→ What's the best way to store leftover pie?

Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. You can bring slices to room temperature before serving or enjoy them chilled. The pie also freezes well for up to a month if wrapped properly.

→ How do I know when the pie is fully baked?

The pie is done when the coconut filling is golden brown on top and doesn't jiggle when you gently shake the pan. You can also insert a knife near the center - it should come out mostly clean with perhaps a few moist crumbs, but not wet filling.

→ Can I use a different type of chocolate for the decorations?

Absolutely! While white coating chocolate or candy melts hold their shape well, you can substitute with regular white chocolate by adding a small amount of shortening to help it set properly. Dark or milk chocolate flowers would also create a beautiful contrast against the light-colored pie.