Grapefruit and Coconut Pie in a Jar
This deconstructed pie recipe, layered with grapefruit cream, coconut crumble and whipped cream, is a bright and fresh dessert everyone will love.
Ingredients
- 2 cans (14 oz/398 ml each) coconut milk (see note)
- 1/4 cup (55 g) sugar
- 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
- 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
- 48 small meringues, homemade or store-bought
- 2 grapefruits
- 2 limes, zest finely grated
Instructions
- Refrigerate the cans of coconut milk for at least 8 hours.
This deconstructed pie recipe, layered with grapefruit cream, coconut crumble and whipped cream, is a bright and fresh dessert everyone will love.