I'm turning out all sorts of recipes using coconut for my friend Kate who recently had massive surgery. It's been a fun and enlightening self-assignment. The mission is to feed her lots of coconut based foods, (her all time favorite) when her appetite returns.
I designed the combination for this "pudding" pie when I awoke the other night and couldn't fall back to sleep ... usually when ingredient parings are created. The timing was perfect to prepare this, the following day we were hosting a small dinner party and this would be the ideal dessert to sample.
It got rave reviews from taste-testers who described it as having a pudding, custardy-like texture, the perfect contrast for the shredded coconut that inexplicably turns into a crispy crust! It's got another added bonus, it's super simple to assemble. I can't wait to make it for Kate ... I just hope Mr. Fabulous and I refrain from eating it during the one and a half hour drive to Easton, MD!
For additional decadence serve (buffet style) with chocolate syrup. I just discovered a fabulous tasting organic chocolate flavored syrup by Santa Cruz. Santa Cruz organic chocolate flavored syrup can be found in most health-oriented grocery stores nationwide.
Coconut Custard “Pudding” Pie
½ stick butter, melted
1 cup sugar
2 eggs, room temperature
½ cup flour
¾ teaspoon baking powder
¼ teaspoon salt
One 13.5-ounce can coconut milk
2 cups sweetened shredded coconut
Chocolate sauce, optional
Preheat oven to 350°. Lightly oil a 9-inch glass pie plate. In a large bowl, whisk the melted butter with the sugar. Add eggs and whisk until smooth. Add flour, baking powder and salt, whisk until well combined. Stir in coconut milk and shredded coconut, mix well. Transfer to pie plate and bake for 55-60 minutes or until golden brown and firm to touch. Allow to cool completely before serving. Yield: 8 servings.
