To make the pie dough from scratch, follow the steps in my How to Make Pie Crust from Scratch recipe. You can use a homemade (highly recommended) or store-bought pie crust. Please check the recipe card at the bottom of the post for detailed instructions (scroll down). Once toasted, set coconut aside and allow to cool. Repeat until all coconut is toasted a light golden brown. Return to oven and cook for another 5 minutes. Bake for 5 minutes, remove from oven and use a spatula to stir well. To do so, evenly spread coconut over a cookie sheet and bake at 325º F (165º C) oven. Toasted coconut flakes: You can buy toasted coconut flakes, or use coconut flakes and toast them yourself.If using store-bought, you’d need an 8 oz container. Whipping cream: You can use homemade whipped cream or store-bought whipped cream.I always add it because we love coconut flavor. Coconut extract: For a stronger coconut flavor! Most traditional coconut cream pies don’t use coconut extract, but I wanted to give you the option! This is optional and totally up to you.Even better, try homemade vanilla extract! Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation.In this case, skip the salt called in the recipe. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it.Sweetened shredded coconut: I recommend using sweetened shredded coconut because it is soft, moist, and sweet, so you won’t find dry crunchy chunks inside the creamy filling.If you don’t have half & half, mix 1/2 cup (120 ml) of whole milk and 1/2 cup (120 ml) of heavy cream and add to the recipe in place of the half & half. Half & half proved to be the best choice for this eggless coconut cream pie recipe. Half & half: I found heavy cream to be too thick, while whole milk was too thin.Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.Canned coconut milk is very thick and usually found near Asian food products. Canned coconut milk: Make sure you use full-fat canned coconut milk (unsweetened), not refrigerated carton coconut milk.If you only have table salt handy, I recommend reducing the amount to half. When using regular salt, I prefer kosher or sea salt. The pastry cream won’t have an eggy flavor but will be still delicious regardless. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. Salt: When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks.Cornstarch: You can substitute for potato starch 1:1.Sugar: Regular white granulated sugar o caster sugar.One unbaked pie crust: You can make a homemade pie crust (recommended) or buy a premade pie shell.A mounts are included in the printable recipe below (scroll down).
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