Sweet Coconut Pie

Milk

In a saucepan, heat 4 cups of milk

Dissolve the yeast in the warm milk and let it sit for half an hour

In another bowl, mix together the butter, sugar, flour, eggs, yolks, and grated lime zest

Add the dissolved yeast mixture to the batter and stir until smooth

Let the dough rest for 25 minutes

Filling

Boil half of the milk and add the butter. Reserve

In another saucepan, heat the remaining milk with an egg and sugar

Gradually add the flour, stirring until thickened

Add the reserved milk and vanilla extract to the cream and stir well

Cover with plastic wrap pressed against the cream and let it cool

Mix in the shredded coconut and two remaining eggs

Molding

1

Bake the oven at 200°C

Roll out the dough to a thickness of about 2 cm and spread the filling over it (reserve one cup for decorating)

Shape into a spiral shape and seal the ends

Cut into pieces of 3 cm

2

Place the pieces in a baking dish and let them rise for ten minutes

Glaaze with egg and place the remaining cream in a cake decorating bag with a small pitanga tip

Decorate the pies by forming a spiral shape over them

Bake at 200°C for 25 minutes or until golden

Tear out of the oven and glaze with gelatin.