Best 2 Klappertert Coconut Pie South Africa Recipes

**Klappertert: A Slice of South African Coconut Delight**

Indulge in the heavenly goodness of Klappertert, a traditional South African coconut pie that captivates taste buds with its symphony of flavors and textures. This iconic dessert showcases a crisp and buttery pastry crust enclosing a velvety smooth coconut custard filling, generously topped with toasted coconut flakes for an extra layer of irresistible crunch. Savor the delicate balance of sweetness from the coconut and condensed milk, perfectly complemented by the subtle hints of vanilla and cinnamon. Klappertert holds a special place in South African culinary heritage, often served during festive occasions and celebrations, bringing families and friends together to share in its delightful charm. This article presents a collection of Klappertert recipes, each offering unique variations and tips to create this beloved pie at home. From the classic recipe to gluten-free and vegan adaptations, discover the secrets to crafting the perfect Klappertert that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT TART (KLAPPERTERT)

Coconut Tart (Klappertert) image

Make and share this Coconut Tart (Klappertert) recipe from Food.com.

Provided by BB2011

Categories Breads

Time 1h10m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 teaspoon salt
8 tablespoons butter
1 egg yolk, lightly beaten
ice water
2 cups desiccated flaked coconut
1 cup sugar
2 tablespoons butter
1 cup water
1 pinch salt
2 eggs, separated
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons apricot jam

Steps:

Preheat the oven to 350°F.
In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.

KLAPPERTERT (COCONUT PIE) SOUTH AFRICA

Klappertert (Coconut Pie) South Africa image

Posted from a African recipe site for the Zaar World tour to Africa. Cant wait to try this one as coconut pie is a favorite. This one is more of a coconut custard pie.

Provided by LAURIE

Categories Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 10

Ingredients

1 1/2 cups sugar
1 1/2 cups water
3 cups finely grated fresh coconut
6 tablespoons unsalted butter, cut into small bits
2 eggs, lightlu beaten
1 egg yolk, lightly beaten
1/8 teaspoon vanilla extract
2 tablespoons apricot jam
1 baked short-crust pastry pie shell
8 slices candied citron peel, 1 long by 1/8 wide

Steps:

15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
Preheat the oven to 350 degrees F.
In a small pan, melt the apricot jam over low heat, stirring constantly.
Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
Serve warm or at room temperature; can be accompanied by whipped cream.

Nutrition Facts : Calories 3825.9, Fat 223.3, SaturatedFat 134.5, Cholesterol 795, Sodium 1163, Carbohydrate 445.8, Fiber 28.3, Sugar 330.7, Protein 35.1

Tips:

Use fresh coconut for the best flavor. If you can't find fresh coconut, you can use unsweetened shredded coconut, but the flavor will not be as good.
Be sure to toast the coconut before adding it to the pie. This will help to bring out its flavor and give the pie a golden brown crust.
Don't overmix the pie dough. Overmixing will make the dough tough.
Blind bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
Use a deep-dish pie plate to make sure there is enough room for the filling.
Allow the pie to cool completely before serving. This will help the filling to set.

Conclusion:

Klappertert is a delicious and easy-to-make pie that is perfect for any occasion. With its creamy coconut filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give klappertert a try!