![]() ![]() I vow to never make pastry cream with cow’s milk again. Test #3: coconut milk pastry cream, take 2.Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top. Fold together the pudding and thawed whipped topping until completely incorporated with each other. Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined. I do a 1:1 swap for butter and it gets greasy. To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed. 1/2 cup toasted coconut Instructions Preheat oven to 350. I cook it over too-high heat and it gets eggy. I use Dorie Greenspan’s recipe as a base because of course. Instructions Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Combine: Combine coconut milk, sugar, eggs, and corn starch in a medium saucepan. What if you replaced the milk in pastry cream with coconut milk? And the butter with coconut oil? I’ve replaced some of the milk before but never all. I’m going to break the internet, I think, as I drive home. What if you lowered the citrus? What if sweetened condensed coconut milk was a thing? Is it? It is, it is! I jump up and down in the Whole Foods baking aisle. Here’s the idea: You know those citrus and sweetened condensed milk fillings that are super thick and rich and custardy? Like Atlantic Beach Pie. This is personal and I’ll understand if you disagree and add some shredded coconut and never tell me about it. ![]() Is there such a thing as too much coconut here? Nope. It releases easily, is sturdy, crumbly, and coconutty.Ī "Hot" Tip for Slicing Ice Cream Pies (& Other Frozen Desserts) I lower the amount of cornstarch and all is well. I also swap out some of the all-purpose flour for cornstarch to increase tenderness. Brilliant! I nab this trick and it works wonders. Gradually stir a small amount into egg yolks return all to the pan, stirring constantly. New strategy: For its shortbread pie crust, The Joy of Cooking recommends greasing or buttering the pan, then dusting with flour. Cook and stir for 2 minutes or until thickened. I admit that Test #2’s shortbread was too tough and difficult to release. First slice is always the worst, I tell myself, jimmying the knife here and there, this way and that, and the blade jolts out of the pan and slashes my left palm. I assemble the whole pie, cut a slice, and can’t get the bugger out of the pan. Yippee! I don’t grease the pan because I never line or grease sheet pans for shortbread-they’re just so dang buttery. I start with a basic shortbread-1 cup flour to 1 stick butter, powdered sugar instead of granulated-and add in unsweetened shredded coconut. I eat the edges and try to convince myself I like it. Pulse unsweetened shredded coconut and oats in a food processor like graham crackers. ![]()
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