If you’re looking to impress with minimal effort, this French Coconut Dulce de Leche Pie is the ultimate elegant dessert. With its rich caramel layer, golden coconut filling, and buttery homemade crust, this French-inspired pie blends sophistication and comfort in every bite.
Why You’ll Love This French Coconut Dulce de Leche Pie
- 🇫🇷 French Meets Tropical: Dulce de leche and coconut bring an unexpected yet perfect fusion.
- 🍰 Layered Perfection: Buttery crust, creamy caramel, golden coconut filling.
- 🎂 Stunning Presentation: White chocolate flowers add a touch of edible elegance.
- 🕒 Make-Ahead Friendly: Flavors deepen overnight, and it holds beautifully for days.
Ingredients You’ll Need
For the Tart Crust:
- 150g unsalted butter, softened
- 100g granulated sugar
- 1 tsp vanilla extract
- 3 egg yolks
- 250g all-purpose flour
For the Filling:
- 250g dulce de leche – store-bought or homemade
- 300g unsweetened shredded coconut
- 120g granulated sugar
- 3 eggs
- 2 tbsp vanilla extract
- 30g honey – helps caramelize the top
- 60g whipping cream
For the Decoration:
- 2 tbsp powdered sugar
- 50g white coating chocolate or candy melts
- Golden pearls or sugar sprinkles for flower centers
Step-by-Step Instructions
🧈 1. Prepare the Dough
In a stand mixer, cream butter, sugar, and vanilla for 3 minutes until fluffy. Beat in egg yolks one at a time. Add flour and mix just until combined—don’t overmix. Shape into a disc, wrap, and chill for 30 minutes.
🍪 2. Roll and Form the Crust
Lightly flour your surface and roll dough into a ⅛-inch thick circle. Fit into a 9-inch tart pan. Trim edges, prick the base with a fork, and freeze while you prepare the filling.
🥥 3. Make the Coconut Filling
Whisk eggs, sugar, honey, and vanilla until pale and ribbon-like (about 5 minutes). Gently fold in shredded coconut and whipping cream.
🍮 4. Assemble the Pie
Spread dulce de leche across the bottom of the frozen tart crust. Pour the coconut filling evenly over the top and smooth with a spatula.
🔥 5. Bake to Golden Perfection
Bake at 340°F (170°C) for 40 minutes, or until the filling is golden and just set. It should not jiggle in the center when shaken.
❄️ 6. Cool and Decorate
Cool completely before decorating. Dust with powdered sugar. Melt white chocolate and pipe small flower shapes onto parchment paper. Place golden pearls in the centers. Let set and arrange on the pie before serving.
Tips for Success
- 🥶 Freeze the crust before baking to avoid soggy bottoms.
- 🍯 Use real dulce de leche—its rich, slow-cooked flavor is unmatched.
- 🥥 Toast the coconut before folding in for deeper flavor.
- 🔪 Clean cuts: Warm a sharp knife under hot water and wipe clean between slices.
Make-Ahead & Storage Tips
- Make 1 day ahead for the best flavor—the layers settle and intensify.
- Store covered in the fridge for up to 5 days.
- Freeze whole or sliced for up to a month. Wrap tightly and thaw in the fridge overnight.
Flavor Variations & Substitutions
- No dulce de leche? Simmer a can of sweetened condensed milk for 2–3 hours or use high-quality caramel sauce.
- Dairy-free version: Use coconut cream and plant-based butter.
- Flavor twist: Add ½ tsp almond extract or a splash of dark rum to the filling.
Serving Suggestions
- 🍨 Serve warm with vanilla ice cream or whipped cream.
- 🍮 Drizzle with extra dulce de leche and a pinch of sea salt for a salted caramel vibe.
- 🎉 Plate with edible gold leaf or extra chocolate flowers for weddings and celebrations.
Conclusion
This French Coconut Dulce de Leche Pie is more than dessert—it’s a celebration. Rich, sweet, and beautifully layered, it combines the rustic appeal of coconut with the indulgence of caramel in a crisp, buttery crust. Whether you’re hosting or gifting, this pie is guaranteed to dazzle.