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Arsip Tag: coconut
All parts of this coconut cream pie contain coconut — it’s in the crust, there’s coconut milk and shredded coconut in the coconut filling, and the whipped cream is finished with toasted coconut flakes, setting it apart from coconut cream pies with coconut in merely the filling. This recipe has a lot of processes so it’s best to plan ahead. You will be rewarded for your work. Read to the end for the rest of my notes.
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour
- 1/2 cup (37 grams) loosely packed** sweetened shredded coconut
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (115 grams) unsalted butter, cold, diced
- 3 tablespoons (45 grams) very cold water, plus a splash more if needed
- 3 tablespoons (25 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons (125 grams) granulated or vanilla sugar (see note)
- 1 vanilla bean, split and seeds scraped (see note)
- 2 large eggs
- 1 cup (235 ml) milk, whole or low-fat
- 1 cup (235 ml) canned unsweetened coconut milk
- 2 cups (150 grams) sweetened shredded coconut
- 4 tablespoons (60 grams) unsalted butter, diced
- 2 teaspoons (10 ml) vanilla extract (if not using vanilla bean)
- 1 to 2 teaspoons (5 to 10 ml) dark rum (optional)
- 2 1/2 cups (590 ml) heavy whipping cream, chilled
- 2 tablespoons (my preference) and up to 1/3 cup (in original recipe) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups unsweetened large-flake coconut or 2/3 cup sweetened shredded coconut
- Chunk of white chocolate to white chocolate curls
Coconut pastry cream
Make coconut crust by hand: On a cutting board, mince coconut then scrape into a large bowl. Add flour, sugar, and salt and stir to combine. Sprinkle cold butter over and use a pastry blender or your fingertips to work butter into flour until mixture resembles small peas. Drizzle cold water over and stir to combine.
Both methods: Turn dough and any unmixed bits out onto a piece of plastic wrap or waxed paper and mash into a disc. Wrap tightly and chill for at least 1 hour, and up to 1 week.
Roll coconut crust: Roll out dough on a well-floured surface into a 12- to 13-inch circle. Transfer to a 9-inch pie pan, being careful not to stretch the dough. Trim overhang to 1 inch (save the scraps, you may need them to patch the dough), then fold onto rim and flute with fingers and thumb. Transfer pan to freezer; chill until crust is solid, about 20 minutes.
Heat oven: To 400°F.
Bake crust: Prick cold crust all over with a fork. Lightly coat a piece of foil with butter or nonstick spray and press it tightly against every nook and cranny of the frozen crust. (This allows us to skip pie weights.) Bake for 20 minutes, then gently, carefully, slowly remove foil. If any holes or cracks have appeared, use scraps of leftover pie dough to patch them. Return crust to oven and bake for 10 to 12 minutes, until deeply golden at edges and lightly golden at the bottom. Remove from oven and let cool completely before using.
Toast coconut for garnish: (Since you have the oven on right now.) Reduce heat to 350°F. Spread coconut for topping on a large baking sheet and gently toast coconut until edges are golden brown, 7 to 8 minutes. Watch carefully and stir a few times. Almost everyone who toasts coconut flakes ends up burning them. Let’s beat the odds! [I genuinely want to put up a Days Since Someone Making This Recipe Last Burned a Pan of Coconut Flakes, but I’m going to have to start it at zero because: me.] When they’re the right color, let the fully cool and set aside.
Make coconut pastry cream: Whisk flour, salt, granulated or vanilla sugar, vanilla bean seeds, if using, until combined. Whisk in eggs, then milk and coconut milk, followed by shredded coconut.Place over medium heat on the stove and bring up to a simmer, stirring. Once simmering, stirring, until custard thickens, 4 to 7 minutes. Off the heat, whisk in butter, a few chunks at a time, vanilla extract, if using instead of a vanilla bean, and rum, if using. Scrape into bowl, press plastic wrap against the surface of the custard, and chill in fridge for several hours or overnight until fully cool (and has finished thickening). In a rush? I often set the bowl of custard inside a larger bowl of ice water, stirring occasionally, which can speed up the process.
Make whipped cream topping: Whip cream, sugar (to taste) and vanilla, until firm enough that peaks hold their shape.
At last, assemble your pie: When pastry cream and crusts are fully cooled, fill crust with the coconut pastry cream and smooth the top. Either pipe or decoratively spoon (I used a large cookie scoop) whipped cream topping on top, then garnish with toasted coconut flakes. Use a vegetable peeler to shave chocolate curls all over.
– I made many minor tweaks I won’t bore you with and a few bigger ones, and I mention this just because it’s such a popular recipe and this version is not a match for the book: I made the crust two times, two ways, and both times found it … pesky; a bit thin, prone to tearing and softness, and a little scant. This would logically be where I tell you just to use your own favorite pie crust (or mine) but the resulting crust is quite delicious if you feel you’re up for it. I use “cheat” method of blind-baking crusts (freezing, foiling, skipping the weights) and suggest this instead below.
– The custard is fantastic but I made it the “quick” (one pot, no tempering) way the second time and it worked just fine, so I’m encouraging you to do the same. The recipe calls for a full vanilla bean and I know they’re wildly expensive right now. If you keep a jar of vanilla sugar around, I vote for using it here instead of granulated along with 2 teaspoons of vanilla extract. If you don’t keep vanilla sugar around, promise you will after the next time you use a bean, okay? Vanilla paste will work here as well. Finally, the rum is my addition (Deb is gonna Deb, etc.) but I keep it very low because you will really really taste it if you use more; I find when you use more than a tablespoon in a custard, it becomes a rum custard and nothing else. Again, coconut is the star here.
– The amount of whipped cream on top is borderline staggering to a coconut cream pie newbie and exactly correct to everyone who has eaten it before; it’s a thing, it’s the way it should be. I use less sugar in the whipped cream, the lower end of the range I suggest below.
** A pesky thing about bagged sweetened coconut: I finally got to the bottom of something that’s baffled me too long, which is this idea that if you buy, say, a 7-ounce/198-gram bag of sweetened shredded coconut, it says it holds 2 2/3 cups but it really doesn’t unless you pretty loosely pack, almost just spoon in, the coconut, which is fine, but strange that so few recipes actually mention this (mine too, but now duly noted). I learned this the hard way, when packed the 1/2 cup of coconut down, the weight clocked in twice as high, and the crust went right into the garbage because it absolutely didn’t work. I’m going to file this ingredient onto a long list of things that just work so much better when weighed (see also: dried coconut flakes, sliced almonds, ground nut flours, raspberries with the hollow centers that collapse when ripen, grated cheese, okay I could go on forever)
Note: A 13.5-ounce can of coconut milk will have about 3 tablespoons more than you need for this recipe. Reserve it make the glaze.
- 2 cups plus 3 tablespoons (285 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) coconut oil, warmed just enough to liquefy
- 1 1/2 cups full- or low-fat coconut milk (see Note)
- 1 tablespoon (15 ml) plain vinegar
Whisk together flour, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add coconut oil, coconut milk, and vinegar and whisk until batter is smooth.
Pour into prepared pan. Bake for 25 to 30 minutes [updated to note: it’s sounding in the comments like it’s taking some people a bit longer — it’s not done until the center is set, even if it’s longer than it took me], or until the top is springy and a tester inserted in the center comes out batter-free. Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
If you wish to make a glaze: Whisk together 3/4 cup powdered sugar with 1 to 2 tablespoons of the leftover coconut milk, adding a little at a time, until it is smooth but not too runny. Add a pinch of salt, if you wish. Once cake is fully cool, spread over the top of the cake and smooth to the edges with a knife or small offset spatula, where it will find its way down the sides decoratively on its own. I added some white confetti sprinkles, but toasted coconut chips would be nice here too.
I’ve made these before with a mixture of chicken and pork and it works just fine. If you can find it, one stalk of lemongrass, outer leaves removed and cut into 1-inch lengths, is a great addition here; add it with the ginger and garlic to the broth and remove it at the same time. I always add a bit of greens to this recipe. Baby spinach is the quickest. Since it’s May, thinly sliced asparagus or trimmed asparagus in 1-inch segments would be wonderful. Add chiles to taste; two are called for. I often just put a few slices in (because: kids), and then marinate the rest in a little vinegar, setting them out to be spooned on top by those who want more heat.
- 2 pounds ground pork
- 2 large eggs
- 3 tablespoons panko breadcrumbs
- 2 tablespoons finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon fish sauce
- 2 teaspoons kosher salt
- One 13 1/2-ounce can unsweetened coconut milk
- 2 cups chicken stock or low-sodium broth
- 1/4 cup thinly sliced peeled fresh ginger
- 2 garlic cloves, thinly sliced
- 2 fresh red chiles, thinly sliced, plus extra for serving (see Note)
- Finely grated zest and juice of 1/2 lime
- 1 tablespoon fish sauce
- 1 teaspoon ground turmeric
- 1/2 teaspoon granulated sugar
- Kosher salt
- A few handfuls of baby spinach
- Roughly chopped fresh mint and cilantro leaves
- Additional lime wedges
- Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)
Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth. Season to taste, if needed, with salt. Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. Serve with herbs, additional chiles, lime wedges, and rice.
Do Ahead: The uncooked meatballs can be refrigerated on a baking sheet for up to one day. The broth can also be prepared in advanced; it will keep for three days.
If you’re in doubt about the size of your corn cobs, round up. If you’re going through a lot of corn this summer, I’d make an extra batch or two of this stock and freeze it — it would be wonderful in risottos, soups, and anywhere you’d use a vegetable broth.
- 2 large yellow onions
- 3 quarts (2.8 liters) water
- 4 large ears or 5 medium-large fresh corn, kernels cut from cobs, cobs reserved
- 1 (1-inch) piece ginger, peeled and thinly sliced
- 4 garlic cloves, sliced
- 2 tablespoons (30 ml) canola, safflower, or another neutral oil
- 2 1/2 teaspoons kosher salt, plus more to taste
- 1 (13.5-ounce or 400-ml) can full-fat coconut milk, well-stirred
- Juice of half a lime
- To garnish: Fresh cilantro leaves, lime wedges, toasted coconut flakes, (see below for next three) chile oil, pickled shallots, and/or crispy shallots
Make soup: Heat 2 tablespoons oil in a large pot over medium. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Add 4 cups of the reserved corn stock; bring to a boil over high. Reduce heat to medium, and simmer 20 minutes. Add coconut milk and lime juice. Remove from heat.
Working in batches, pour mixture into a blender. Secure lid but remove the center piece to allow steam to escape. Or, you can use an immersion blender in the pot, as I did. Process until very smooth. Pour soup through a strainer into a pot — I didn’t do this but wished I had — and discard solids.
Serve: Ladle into bowls. Top with garnishes of your choice.
To make a tiny batch of chile oil: Place 2 tablespoons crushed red pepper in a small heatproof bowl. Heat 1/4 cup neutral oil in a small skillet over medium-high until shimmering, then pour over red pepper. Let stand 10 minutes and pour through a fine-mesh strainer, discarding the pepper flakes. Dot over soup with caution.
To pickle shallots: Thinly slice two large shallots. Add to a bowl with 2 tablespoons red wine vinegar, 2 tablespoons cold water, 1/2 teaspoon sugar, and a slightly heaped 1/4 teaspoon kosher salt. Set in fridge until needed. Shallots will be very lightly pickled by the time you’re done making the soup, but if you can give it 1 to 2 hours in the fridge, they’ll be more so.
To make crispy shallots: Thinly slice two large shallots. In a small skillet, heat 1/2-inch of oil over medium heat. Once the oil is hot, add the shallots to the skillet, breaking them into rings as you place them in. Cook until deeply golden, watching them carefully, stirring occasionally, and then transfer them to a paper towel-lined plate. Sprinkle immediately with salt. They will continue to darken after being removed from the skillet.
Place the eggs and 1 cup brown sugar in the bowl of an electric mixer and whisk at medium-high speed for 8 minutes, or until thick and doubled in volume. Combine remaining ingredients — carrots, almond flour, coconut, dates, salt, spices, baking powder, oil, and vanilla — in a large bowl, tossing to combine. Fold the carrot mixture into the beaten egg mixture, trying to deflate the eggs as little as possible, and spoon the mixture into your prepared cake pan. Smooth the top of the cake so that it’s level.
Bake for 50 to 60 minutes but please note: A toothpick inserted into the center will come out clean of batter as early as 35 to 40 minutes but it will not be baked enough (i.e. the crumb might be damp and might even seem a little underbaked in the center) unless you take it another 10 to 15 minutes. The cake is forgiving of what you might think is overbaking, even if the sides seem dark.
Remove cake from oven and immediately run a knife around the cake, to loosen anywhere that might be stuck. Let cool for 15 minutes in pan on a rack, then flip it out onto a baking rack, peel off the parchment, and let cake cool right side-up until it’s at room temperature. I usually hurry this along either outside on a cold day or in the fridge.
Make the frosting: [See Note about cream cheese temps in the post] In a stand mixer, food processor, or with a hand-mixer: Beat or blend cream cheese, sugar, sour cream, and and vanilla paste and extract until creamy and light.
To frost and decorate: Spread 2/3 (just eyeball it) of frosting on cooled cake and spread it in a thin, smooth layer. Place the remaining frosting in a bag and snip the corner off. Pipe overlapping squiggles around the cake until you’re out of frosting.
Do ahead: Keep leftover cake in fridge. It keeps (without seeming dry, hooray) for 5 to 6 days.