the two Ls

the two Ls

Monday, July 31, 2017

Coconut cream pie, yum

When I was visiting Sanibel Island I found a coconut. I always dream of coconut cream pie, why not make it with my own coconut? I pedaled my bike to the post office and paid to ship it. All I had to do was pay and they slapped a label on the coconut! No wrapping. The coconut stayed on my coffee table for weeks. Finally it was time. Jennie (my wonderful 16 year old friend and vegan cook) and I were determined to make the pie.
We started by making the crust, then it was time to get that coconut. 
After 30 minutes with a sledge hammer, screw driver and scissors we gave up. We bought some unsweetened coconut. Here is the recipe which began with the wonderful recipe from the Minimalist Baker. Small adaptations and the addition of chocolate makes it a 10.

1 cup oats
1 cup raw almonds
2 Tbs coconut sugar
5TB melted coconut oil
1/4 cup unsweetened coconut  and more to sprinkle on top of crust

1/4- 1/3 cup vegan chocolate chips (optional, we just LOVE chocolate on everything)

3 Tbs cornstarch
1/3 cup coconut sugar
1 can (1 2/3 cup)  lite or regular coconut milk
1 tsp vanilla
1/2 cup toasted coconut to add (optional) We like it coconutty

Coconut whip:
2 cans full fat coconut milk refrigerated for 6 hours or more
1/2 tsp vanilla
3-7 Tbs confectioners sugar-depending on your desired sweetness- taste it and see

Make crust:
Heat oven to 350.  Grease 9inch pie plate Pulse together all dry crust ingredients (except coconut) in food processor/or vitamix.  Add melted coconut oil. Fold together while adding  coconut to form a crust that is a bit batter and a bit dough.
Pile dough into pie plate then press down. Sprinkle toasted coconut on top.
Bake for 17-20 minutes till golden brown and delicious smelling.
Take out of over sprinkle chocolate chips and set in fridge to cool.

Before beginning place metal or glass bowl in freezer. this is for next step.

Next, prepare pudding in a saucepan. Add cornstarch, coconut sugar, and whisk in coconut milk. Whisk vigorously to avoid clumping.
Place over medium heat and cook till bubbly..continue whisking. Reduce heat to low and cook for 4-6 minutes. use a rubber spatula to  scrape sides constantly. It will appear jiggly when done.
Remove from heat and whisk in vanilla and coconut flakes. Place plastic wrap over the top to keep skin from forming. Place in fridge 2-3 hours...till cooled and set.

Coconut Whip:
Gentle scoop out coconut cream from cold cans full fat coconut milk. Leave behind the "water".. (You can cook with this or place in smoothies.)
Place cream in chilled bowl. Whip with hand held mixer for a minute then add the amount of powdered sugar you want. I have also used maple syrup- yummy but different texture. Set in fridge.
Once pudding is completely chilled put half of the whipped cream in  the pudding . Blend till just mixed.
Place pudding/cream mixture into chilled crust. Top with rest of whipped coconut cream. Set in fridge for at least 4 hours.
I made mine super early and it stayed in the fridge for 3 days! It was still yummy. You can place toasted coconut on top.
The Sunday night crowd gave it a 9, and a 10 for the chocolate version.
Lukas, the 1 year old, licked every bit off his tray and plate.

No comments: