For the crust:
- 1 cup of all purpose flour
- 1 tbsp of sugar
- 1/2 cup of margarine or butter (at room temperature)
- Few tbsp of cold water
For the filling:
- 2 ripe bananas mashed
- 1 cup of unsweetened coconut flakes and 1/3 cup set aside
- 3/4 cup of sugar
- 1 tsp of vanilla extract
- 2 eggs
- 1/2 cup of milk or soy milk
To prepare the crust: in the bowl of a mixer, sift together the flour and the sugar. Add the margarine by cutting small pieces. Mix by hand or with the mixer and add the water one tablespoon at a time until the dough comes together. Wrap and chill in the frigde for 30min.
To make the filling: in a large bowl, mix together the sugar and the margarine. Add the eggs and the vanilla extract. Once everything is mixed together, add the milk and the mashed bananas slowly. Keep mixing and finish by adding the coconut.
Preheat the oven to 350 and grease a 9 in round pan. Mold the dough on the bottom of the pan and slowly pour the banana coconut filling. Bake for 40 minutes. Check the center of the pie: if the filling is still liquid, bake for an other 20minutes while making sure it is not burning. Coconut has a tendency of baking very quickly in the oven. 40min into the cooking, sprinkle the 1/3 cup of coconut remaining and continue the baking until the top becomes brown.
This dish brings a new decadent twist to the regular rice dish served during meals. While preparing the rice, I was trying to create a sweet and crunchy dish, based on the natural sweetness of the fresh pineapple mixed with the coconut.
- 2 cups of rice, rinsed
- 4 cups of coconut milk
- 1 cup of boiling water
- 1 tsp of salt
- 1 cup of chopped fresh pineapple
- 1/2 unsweetened coconut flakes
- 1/4 cup of toasted almonds
- 1/4 cup of pomegranate seeds
Rinse the rice under cold water a few times and drain until the water runs clear. In a large saucepan, heat up the coconut milk, water and salt over high heat. Once the liquid starts to boil, stir in the rice and lower the heat. Cover the pot and cook until the rice becomes tender for about 35 to 40min.
Turn off the heat and let it stand for 20 minutes. Fluff with a fork.
Add the chopped pineapple, coconut flakes, almonds and top with pomegranate seeds.
I grew up eating every week a coconut chocolate pie and unfortunately I stopped liking it. I’m not sure why but anything related to coconut reminds me of this chocolat pie – and so when I started cooking, I always avoided coconut. But every week, I ask my husband which dessert he would like me to make and his answer is always the same: coconut cream pie. I realized that it’s very hard to cook something that you don’t like. But I did try, three or four times and I didn’t succeed. The pie surprisingly burnt the first time, not cooked enough the second one.. I gave up and made up an excuse: it’s very hard baking with coconut, it requires a lot of time, patience and skills. But this week, he asked me again and I decided I needed to succeed because how it is possible to make up so many excuses not to make a dessert I know I won’t be eating?
This pie is absolutely delicious. I had many slices and regret the years I ignored and rejected coconut in my life. It’s crunchy, sweet, delicious and very special.
For the crust:
- 1 3/4 cups of white flour
- 1 tbsp of salt
- 8 tbsp of butter
- 2 tbsp of sugar
- 4 tbsp of cold water
For the coconut cream
- 1/2 cup of sugar
- 1 1/4 cup of coconut
- 5 egg yolks
- 1/4 cup of cornstarch
- 2 1/2 cups of milk/non dairy milk
- 4 tbsp of butter/margarine
For the topping
- 1 cup non diary whipping cream
- 1/4 cup of sugar
In a large bowl, mix together the flour, salt, sugar and the butter/margarine. Mix with the hands and add gradually a few tbsp of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 min.
Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 30-35min.
Make the coconut cream: mix together the eggs yolks with the milk. In a large pot, mix the sugar with the cornstarch and gradually add the egg mixture. Stir slowly on a low fire until the mixture becomes bubbly and the consistency changes. Add the butter and coconut and keep stirring. Pour this cream into the baked pie crust.
Make the cream topping: beat the whipping cream with the sugar and top the pie with the cream.
Refregirate for 3 hours before serving.