This vibrant kale coconut cream pie enrobes the healthy leafy green in a coconut custard. You can’t taste the kale, but it leaves goodness and that amazing colour behind.
Creamy coconut custard, vibrant mild kale and crisp flaky pastry… oh, baby. It’s fabulously green, the kale can’t be tasted, and just think of how much better for you this is than a normal cream pie. Great handfuls of curly kale are in this cheeky little treat and not only do they add to the amazing colour, but this vegetable is seriously good for you. Even cooked in pie :-).
If you want to really go wild with the coconut, you could top it with whipped coconut cream
Fancy some more kale desserts? How about kale and apple cake, cinnamon kale chips or kale and orange cupcakes.
- 250g (2 ¼ cups) plain flour
- 140g (½ cup plus 2 tablespoons) cold unsalted butter, cut into cubes
- 2 egg yolks
- 2-4 tablespoons very cold water
- 360ml (1 ½ cups) whole milk, divided
- 60g (¾ cup) desiccated (shredded) coconut
- 75g (3 cups, lightly packed) raw kale leaves, woody stalks discarded 4 tablespoons cornstarch (cornflour)
- 240ml (1 cup) full fat coconut milk
- 100g (½ cup) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 250ml (1 cup) double or whipping cream
- 2 tablespoons powdered icing sugar
- 2 tablespoons desiccated (shredded) coconut
- In the food processor pulse the flour and butter together until it resembles breadcrumbs. Add the egg yolks and pulse gently until it forms a ball. A few tablespoons of cold water may be needed but don’t make it too wet. Wrap in clingfilm and chill in the fridge for at least half an hour.
- Preheat the oven to 180C/350F. Roll the dough out on a lightly floured surface and then line a 9” pie tin with the pastry. Gently press it into any flutes and trim the edges by rolling the rolling pin over the edge. Line the bottom of the pastry case with parchment paper and cover the base with baking beans (or uncooked rice). Bake for 12 minutes then remove the beans and parchment and cook for another 7 minutes or until just starting to turn golden. Allow to cool.
- Soak the coconut in 80ml (1/3 cup) of the milk and set aside.
- Steam or simmer the kale leaves for a few minutes until soft. Refresh under cold water, drain and squeeze out any excess water, then puree with a handheld stick blender. It will still be a bit stringy.
- In a small bowl, mix 4 tablespoons of the whole milk with the cornflour to create a thick slurry. Set aside.
- Heat the remaining whole milk and the coconut milk in a saucepan over a medium heat until simmering but not boiling.
- Meanwhile, whisk the sugar, cornflour slurry, eggs and vanilla together in a large bowl.
- Pour a small amount of the hot milk into the egg mixture and whisk well. Slowly add the remaining milk mixture and whisk. Add the shredded coconut, with its soaking milk, and pureed kale and whisk to combine.
- Return the mixture to the saucepan and heat gently, whisking continuously, for 5-7 minutes until thickened. Remove from the heat and stir to cool. Pour the filling into a bowl and once it has reached room temperature, chill in the fridge for an hour.
- Meanwhile, beat the double cream and icing sugar in a large bowl until thick.
- Spoon the chilled filling into the cooled pie crust and chill for 2-3 hours. Top with the whipped cream and serve. Keep in the fridge.