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Coconut Berry Ruffled Milk Pie

Kitchen Little Essentials

To make this Berry Coconut Ruffled Milk Pie, you will need:

A springform pan or a pie pan or a square baking pan

A mixing bowl

A pastry brush

Coconut Berry Ruffled Milk Pie

To me, this Coconut Berry Ruffled Milk Pie makes a wonderfully different change of pace for the breakfast table. This traditional Greek sweet treat isn’t necessarily intended to be a breakfast item, but it so beautifully mimics the Danishes and rolls and flaky breakfast coffee cakes and pastries that we all know and love.

So, for my money (this costs pennies to make, don’t worry), I really love serving this ruffled milk pie for breakfast. With a healthy dollop of some honey or maple sweetened yogurt or creme fraiche, it’s a really cool way to start a day.

That said, it’s also great for dessert or a sweet bite any time of day.

Coconut Berry Ruffled Milk Pie

What is Ruffled Milk Pie?

Made by rolling and then folding layers of wispy thin phyllo dough and dousing them in a milky-sweet custard of sorts, traditional Greek Ruffled Milk pie is an exercise in beautiful simplicity. Can you see the many layers of delicate “ruffled” phyllo in the photos? It is a very aptly named confection to be sure.

The Greek name for this dessert is Galatopita, which literally translates to “pie made with milk.” I made a version of this years ago for my former food blog, Harvest and Honey, and I married this milk pie concept with the beloved pie from the state in which I currently reside – Indiana. Indiana is home to the Sugar Cream Pie, so I wove the two pies together and made a Ruffled Milk Sugar Cream Pie. It was awesome, let’s just say.

Today, I am still going strong with the plethora of berry-licious recipes that I’m loading into this website, and this pie is a perfect recipient of some sweet red berries. They just make it look beyond gorgeous, their juices bursting free and bleeding into the pastry and custard as it bakes and bubbles away in the oven. Like a little girl’s frilly, stained party dress, this pie has a style all its own and apologizes to no one for it’s beautiful mess.

Coconut Berry Ruffled Milk Pie
Coconut Berry Ruffled Milk Pie

If you like the looks of this Ruffled Milk Pie recipe, you might want to try:

Berry Crumble Picnic Cake

Blueberry and Lemon Skillet Shortcake

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Berry Coconut Ruffled Milk Pie

Coconut Berry Ruffled Milk Pie
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A classic Greek pie with a delicious berry and coconut twist. 

Ingredients

Scale
  • 1 cup full-fat coconut milk (from a can)
  • ½ cup milk
  • 2 tsp vanilla extract
  • 3 eggs
  • 1/2 cup granulated sugar
  • ¼ tsp salt
  • 18 sheets frozen phyllo dough
  • 3 to 4 cups berries (I used blackberries and strawberries)
  • 2 TBSP all-purpose flour
  • 6 TBSP melted butter, for brushing
  • Confectioner’s sugar, for dusting 

Instructions

  1. Preheat your oven to 350 degrees F. Adjust your oven rack to the middle position. Spray an 8 or 9-inch spring form pan with nonstick spray. Alternatively, you can use a cake pan or pie pan, just be sure to spray/grease it well. 
  2. In a large bowl, whisk together the coconut milk, milk, eggs, vanilla, sugar, and salt. Set aside. 
  3. Lay a sheet of phyllo on a clean work surface (I just do this on a baking sheet). Brush with some melted butter and then put another sheet on top. Brush with more butter. 
  4. In another mixing bowl, toss the berries with the 2 TBSP flour until coated. Lay some berries in a line across the shorter edge of the phyllo, just enough to stretch across (around 1/3 cup in each) and then roll the pastry over it, creating a long log. Then, roll up the log like you would a cinnamon roll. (You’re creating individual rolls.). Place the roll in the pan and repeat with the remaining phyllo + berries until you have 9 rolls in the pan. Bake for 15 minutes. 
  5. Remove from the oven and pour the milk mixture over the rolls. Bake for an addition 30 minutes, or until set and golden brown. Allow the pie to cool significantly before slicing/removing the rolls from the pan and dusting with confectioner’s sugar. This eats well warm or at room temp, and will keep in the fridge for two days. 

 

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