La Coco-Nectarines

by Feli Chic'Cuisine

This pie is a beautiful harmony of flavors!


Serves 8

  • 150 g flour

  • 1 tsp dried yeast

  • 100 g coconut, powder

  • 2 1/2 tbsp (40 g) superfine sugar

  • 1 pinch salt

  • 100 g butter, plus 15 g for pie plate

  • 1 large egg

For the Filling

  • 6 ripe nectarines

  • 2 large eggs

  • 4 Tbsp (50g) superfine sugar

  • 50g coconut flakes

  • 40g butter


​​1. In a bowl, mix the flour, yeast, coconut, sugar and salt. Make a well in the middle of the dry ingredients. Cut in butter and mix until mixture resembles coarse crumbs.

​2. In small bowl beat the egg. Make a well in the mixture flour-butter and pour the egg tossing until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour.

3. Grease a 23 cm (9 inch) pie pan.​ Place the pastry dough between two sheets of parchment paper. Roll the dough into a 30 cm (12-inch) circle. Using the paper, easy lay it inside the pie plate. Gently press the edges into the sides of the pan. Prick the bottom with a fork. Place in the fridge.

4. Preheat the oven to 190 °C (380°F).


5. Peel the nectarines and cut them into strips. Place them over the dough in the pie pan. Bake for 10 minutes.

6. In a medium bawl, add the 2 eggs, sugar. and beat until foamy. Add the coconut flakes and mix well. Return the mixture to the pan. Sprinkle with butter and bake for 20 minutes or until golden-brown. Cool slightly before serving.

​7. Decorate with the sliced nectarines and coconut flakes. Serve with Crème Fraîche, if desired.

​“​Taste, which enables us to distinguish all that has a flavor from that which is insipid."Jean Anthelme Brillat-Savarin​

       ''Sugar and Spice and

           other Things Nice''

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