Banana-Caramel Coconut Creme Pie

 This pie was Dave's contribution to Pies & Tarts night.  He's a big Cook's Illustrated fan, so almost anything he makes is time-consuming, multi-step intensive, and very, very delicious.  This was no exception, as you can tell even from the title.  Bananas, coconut, and caramel altogether = a truly spectacular idea.

Banana-Caramel Coconut Creme Pie (print recipe)

Graham-Cracker Crust:

8 whole graham crackers, broken into 1-inch pieces

5 Tbs unsalted butter, melted and cooled

3 Tbs sugar

Caramel Layer:

3 Tbs water

1/2 cup sugar

3 Tbs heavy cream

pinch salt

2 Tbs unsalted butter

2 slightly underripe bananas

Coconut Filling:

1 (14oz) can coconut milk (they make a point of saying to avoid 'light' coconut milk)

1 cup whole milk

2/3 cup sugar

1/2 cup shredded unsweetened coconut

1/4 tsp salt

5 large egg yolks

1/4 cup cornstarch

2 Tbs unsalted butter, cut into 2 pieces

1.5 tsp vanilla extract

Whipped Topping:

1.5 cups heavy cream, chilled

1.5 Tbs sugar

.5 tsp vanilla extract

1 Tbs unsweetened shredded coconut; toasted until golden brown

1.  Make the crust:   Adjust oven rack to middle position and heat oven to 325. Process graham cracker pieces in blender or food processor to fine, even crumbs; about 30 seconds. Sprinkle melted butter and sugar over crumbs and pulse to incorporate; about 5 pulses. Sprinkle mixture into 9-inch pie plate. Using bottom of measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake at 325 for 13-18 minutes until crust is fragrant and beginning to brown. Allow to cool.

2.  Make the Caramel: Add 3 Tbs water to small saucepan, then pour in 1/2 cup sugar. Gently stir sugar with clean spatula to wet thoroughly. Bring to boil and cook until sugar mixture turns dark amber, 5 to 8 minutes, swirling pan occasionally once sugar begins to color. Off heat, add 3 Tbs heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in 2Tbs unsalted butter. Pour caramel into crust, tilting pi plate to coat evenly; set aside to cool.

3.  Banana Layer: Once the caramel is cool, peel 2 slightly underripe bananas and slice crosswise 1/4 inch thick. Arrange slices in a single layer on top of the caramel. 

4.  Coconut Filling: Bring coconut milk, whole milk, 1/3 cup sugar, shredded coconut, and salt to simmer in medium saucepan, stirring occasionally.  As milk mixture begins to simmer, whisk egg yolks, cornstarch, and remaining 1/3 cup sugar in medium bowl until smooth. Slowly whisk 1 cup of simmering coconut mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and a few bubbles burst on the surface; about 30 seconds. Off heat, whisk in butter and vanilla. Let mixture cool until just warm, stirring often, about 5 minutes. Pour warm filling on top of bananas. Lay sheet of plastic wrap directly on surface (to avoid 'film' forming) and refrigerate until pie is chilled and set; about 4 hours. 

5.  Whipped Topping: Before serving, using stand mixer with whisk, whip cream, sugar, and vanilla together on medium-low speed until frothy; about 1 minute. Increase speed to high and continue to whip until soft peaks form; 1 to 3 minutes. Spread whipped cream attractively over top of pie and garnish with toasted coconut. 

6.  Devour.

Recipe from the Cooks Illustrated Cookbook p. 726

 

1 year ago:  Grapefruit Meringue Pie

2 years ago:  Carrot Cake Scones with Cream Cheese Glaze

3 years ago:  Sour Cream Pumpkin Bars with Browned Butter Frosting

Coconut Ginger Pudding

This one got my vote at Herbs & Spices Night.  I loooooved it.  You know, ginger and coconut can both be strong flavors, and you don't want them too overpowering.  In this recipe, they are perfectly balanced - both present, neither too strong.  And, I mean, pudding is sooo good.  Everything is right about this treat.  Plus it's easy.  My favorite part of making pudding is stirring in the butter at the end.  Talk about oh-so-right...

Coconut Ginger Pudding (print recipe)

2 cups milk
2 tablespoons minced fresh ginger
4 egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 14-ounce can coconut milk
1 tablespoon unsalted butter

1.  Bring the milk and ginger to a boil in a medium heavy saucepan, and immediately take the pan off the heat so that it doesn't boil over.  Let the ginger steep in the milk for 15 minutes, then pour the milk through a fine-mesh strainer into a bowl.

2.  In another small bowl, whisk together the egg yolks and about 1/2 cup of the strained milk.  Add the sugar and cornstarch, and whisk until the mixture is smooth.  While whisking, slowly add the coconut milk and the rest of the milk.

3.  Return the mixture to the saucepan, and place the pan over medium heat.  Whisk constantly until the pudding begins to boil.  Continue whisking for 2 minutes.  Add the butter, and whisk until it is melted.

4.  Pour the pudding into a bowl, and cover it tightly with plastic wrap so a skin doesn't form.  Chill the pudding for at least 2 hours before serving.

Recipe from Vegetarian Planet by Didi Emmons

1 year ago:  Derby Pie
2 years ago:  Garlic-Slathered Stretch Bread (a.k.a. Pizza Dippers)
3 years ago:  Pumpkin Cheesecake Bars with Chocolate Topping

Zucchini Coconut Muffins

 Summer is one of my four favorite seasons, and zucchini is one of the main reasons.  For me, there is no such thing as too much zucchini, and no such thing as too many zucchini recipes.  I didn't have one that pairs it with coconut yet (and you know I love me some coconut), so when my KAF catalog came with this recipe on page 22, no brainer.  Whip 'em up, feed 'em to house guests.  Don't even ask if they like them, because they'd be crazy not to.

I think I read somewhere that a new "flavor trend" is pairing coconut with ginger.  Which sounds like heaven to me, and which pairing also comes packaged up in this what's-seeming-to-be-practically-perfect-in-every-way cakelet.  And no, you don't have to order "coconut milk powder" from King Arthur just to mix it with milk for the glaze.  You can just buy a can of actual coconut milk; it's even better, and with the leftover, make one of these.  Here's to a summer full of fruity - and zucchini-y - recipes!

Zucchini Coconut Muffins (print recipe)
Makes 12 muffins

Muffins:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 tsp coconut extract
1/2 tsp ground ginger
1 cup white whole wheat flour
1 cup all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 cups (8 ounces) grated unpeeled zucchini (about 1 medium)
1/2 cup unsweetened shredded coconut

Glaze:
1 cup confectioners' sugar
2 T coconut milk powder, optional (I substituted coconut milk for the powder & milk)
2 T milk
1/4 cup toasted coconut

1.  Preheat oven to 350.  Lightly grease a 12-cup muffin pan.

2.  For the batter, combine eggs, honey, oil, sugar, and coconut flavor until smooth.  Add the dry ingredients and mix until well combined.  Stir in the zucchini and coconut.

3.  Scoop the batter into the wells of the pan, about 1/4 cup per muffin.

4.  Bake for 24 to 30 minutes, or until a toothpick inserted comes out clean.  Remove from oven; cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

5.  For the glaze, sift together the dry ingredients; mix in the milk.  Dunk the top of each muffin into the glaze and sprinkle with toasted coconut, if desired. 

Recipe from King Arthur Flour

1 year ago: Caramel-Hazelnut Brownies
2 years ago:  Chock-Full of Chocolate Chip Cookies
3 years ago: Magnolia's Famous Banana Pudding

Coconut Key Lime Pie

I don't feel like I really need to say much about this pie. You can see for yourself its glory, the low-endedness of my camera notwithstanding. Except that it has pushed me over the edge to create a "lime/coconut" tag because it is a beloved and honored combination on this blog that brings delight and refreshing euphoria to at least this author. So instead of writing more unnecessary commentary, I'm going to use my time to go and back-tag all the other lime & coconut treasures VGP has to offer. Then I might go research some more to make in the future... Enjoy!

Coconut-Key Lime Pie (print recipe)
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 graham pie crust (recipe follows)
2 cups cold heavy cream
2 T confectioners' sugar
3 T sweetened shredded coconut, toasted

1. Preheat oven to 325. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day.)

2. In a large bowl using electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.Easy Press-in Pie Crust
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers or 30 chocolate wafers)
3 T sugar
1/4 tsp coarse salt
5 T unsalted butter, melted

1. Preheat oven to 350. In a food processor, pulse cookies until finely ground (about 1 1/2 cups). Add sugar, salt and butter and pulse until combined.

2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

Recipe from Everyday Food

Toasted Coconut Cupcakes

Cupcakes are just awesome. They are portable, pretty and perfectly portioned. And most importantly, they are always topped with frosting.

Take these, for example. I made them for the teachers at Hazel's school when the PTA provided dinner the night of parent/teacher conferences. Because if anyone deserves a fabulous cupcake with, oh, I'll just go ahead and tell you, 23 grams of fat, it is elementary school teachers. Butter. All the way.

Toasted Coconut Cupcakes
2 3/4 cups butter, at room temperature, divided
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts, divided
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted (I toasted mine for a few minutes in the oven as it heated), divided
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar

1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut. Makes 30 cupcakes (enough to fit in my cupcake caddy for the teachers plus 6 left over for my family.)

Recipe adapted from Sunset, June 2006

Lime-Coconut Granita

What is granita? It is a frozen dessert with a coarse/icy texture. Think snow-cone but think sophisticated Italian snow-cone. Think sophisticated Italian dessert that's simple to make, low-fat and totally refreshing in the summer heat.

This one is particularly delicious because it has that heavenly combination of lime and coconut, a theme I promise you will be seeing more of from me this summer. Ice cream machines and popsicle molds are not the only way to make fresh frozen treats. For this one, you just mix the ingredients, heat just enough to dissolve the sugar, then freeze solid in a pan. Anyone, of any culinary skill level, with any size kitchen, can make it. Once frozen, you scrape it with a fork into icy fluff and eat fast before it melts. With something that tastes this good, that shouldn't be a problem.Lime-Coconut Granita
2 1/2 cups water

3/4 cup sugar

1 T grated lime rind

1/2 cup fresh lime juice (about 4-6 limes)

1/2 cup light coconut milk

1. Combine all ingredients in a large saucepan over medium heat. Cook for 3 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool completely.

2. Pour mixture into an 11x7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and let stand 10 minutes. Scrape entire mixture with a fork until fluffy. Serve immediately. Makes 8 - 1/2 cup servings

Recipe from Cooking Light, May 2008

Coconut Bread (in the Bread Machine!)

The thing for me about coconut is that I love the smell and flavor, don't love the texture (I am coming around.) I can handle it in cookies, and will tolerate it on and around cakes because it just tastes so good, but I can't have too much of the straight stuff. Luckily there are such things as coconut milk and coconut extract to boost flavor without overwhelming texture.

I was recently trying a new recipe for Polynesian Chicken for dinner, and was looking for something exotic but easy to accompany it. Google "bread machine coconut bread." I skimmed through a few results until I came to this one, which had good reviews and an ingredient list I could live with. Some folks said the flavor was too mild but they had also left out the extract, so what did they expect? Also, the recipe said to cook it on the Sweet cycle, which I've never used, so I looked it up in my machine manual and it explained that the sweet cycle is for breads that have more sugar and/or fat and therefore brown more easily. It's 10 minutes shorter than the Basic cycle. I figured since coconut milk is the only liquid, and there is also an egg yolk, we'd try Sweet. It came out beautifully.

The smell, as you might imagine, was heavenly. The bread was sturdy but very soft and was pretty much all I would hope for. It was slightly sweet, as it should be, but not like a dessert or quick bread. It was perfect for our polynesian dinner, and equally perfect toasted for breakfast the next day. Since it only took 1 cup of coconut milk, and there was almost as much left in the can, I made another loaf after dinner and took it to my sister at 11pm - why not? Next time I'll make the second loaf for myself and see what kind of French toast or bread pudding it makes - mmm!

Coconut Bread
1 cup unsweetened coconut milk
1 egg yolk
1 1/2 T vegetable oil
1 1/2 tsp coconut extract
3 cups flour (recipe says all-purpose is fine but I used half all-purpose and half bread flour)
1/3 cup coconut (the stuff from a bag in the baking aisle)
2 1/2 T sugar
3/4 tsp salt
1 1/2 tsp bread machine yeast

Measure ingredients into bread machine pan according to manufacturer instructions. Cook on the sweet or basic cycle. Makes one 1.5 lb loaf.

Recipe from Recipezaar.com

Flourless Chocolate Cake with Toasted Coconut Ice Cream (Gluten-Free!)

Since the outset of this blog six months ago I've taken on several new culinary obstacles, and in some cases, begun mastering them. Another came my way a few weeks ago when we were invited to a friend's house for dinner. As usual I jumped at the offer to bring dessert, but she stopped me with a warning: "We're gluten-free."

I admit, it did stop me in my tracks a bit. I can't use flour, my most basic ingredient? Talk about out of my comfort zone. But the pause was momentary. A fruit crisp, perhaps. Maybe homemade ice cream. I can do this!

I quickly jumped on the internet searching recipe databases, cooking blogs and gluten-free sites for just the thing. And I found it on - love this blog's name - The Hungry Housewife. Perfectly, exactly what I was looking for - flourless chocolate cakes - only THREE ingredients! - and an ice cream flavor I'd never made. (WARNING - allow at least 24 hours for making the ice cream!)

Not to mention I took this as an excuse to finally obtain a set of individual ramekins...I mean, I was trekking down to IKEA anyway for some things for the house...and there they were for $1.99 each...The dessert was a smash. The cakes were divine, really amazing and hard to believe they were flourless - a nice crumb and not overly fudgy like you might expect (though nothing wrong with that.) Gluten-free friends can invite me over anytime...as long as they're not off dairy!

Flourless Chocolate Cake (Chocolate Valentino)
16 oz (1 lb) semisweet chocolate, roughly chopped
1/2 cup plus 2 T unsalted butter
5 large eggs, separated

1. Preheat oven to 375. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (bottom of bowl not touching water) and melt, stirring often.

2. While chocolate/butter mixture is cooling, butter pan(s). You may use any shape pan that gives and area of 50 inches (6x8 or 7x7, an 8" springform or about 7 individual ramekins.) If using a large pan, butter, line with parchment, then butter parchment. If using ramekins or springform, just butter well.

3. Separate the egg yolks from the whites and put in two medium bowls.

4. Whip the egg whites until stiff peaks are formed (do not overwhip or cake will be dry.)

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to cooled chocolate and combine.

7. Fold in 1/3 of egg whites into chocolate mixture and follow with remaining 2/3. Fold until no white remains without deflating batter.

8. Pour batter into prepared pan(s); the batter should fill pan about 3/4 full. Bake at 375 for about 25 minutes or until instant read thermometer reads 140F. Top of cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes, then unmold.


Toasted Coconut Ice Cream
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 tsp cornstarch
1/4 tsp salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 tsp vanilla extract

1. If using electric ice cream maker, freeze bowl at least 1 to 2 days in advance. We have a Krups and for some reason it really needs 2 days or more to freeze good and hard.

2. Preheat oven to 400. Spread the coconut on a baking sheet lined with aluminum foil. Place in hot oven for 2 to 3 minutes or until coconut turns a light brown. WATCH IT CLOSELY - it burns quickly!!! Remove from oven and allow to cool.

3. In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

4. Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar.

5. Briefly rinse your saucepan and rub dry with paper towel to get the scum off. Pour the eggs/sugar mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble - gross! Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about 5 minutes, then stir in toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

6. Stir the chilled custard, then freeze in your ice cream machine. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours.
Recipe and photographs (with permission) from The Hungry Housewife

Coconut Milk Pudding Rolls

I came across this recipe while browsing breakfasty brunchy recipes and it gave me pleasant pause. Hmm, yeasty buns with a puddingy under-frosting. DEFINITELY worth trying. So I made them one night when family was coming over, as an exotic side to slow-cooker apricot and lamb tagine.

They are YUMMY! A little sticky, just-right sweet. You pour the sauce over risen rolls just before placing in the oven - it all goes to the bottom during cooking! Breakfast, brunch, dinner, dessert (mmm, imagine with mango sorbet!) Just waiting for my next potluck to bring these!

Coconut Milk Pudding Rolls (print recipe)
1 pkg active dry yeast
3 1/4 cups plus 1 T all-purpose flour
1 cup sugar
1/4 cup butter, melted and cooled, plus more for buttering bowl
1 tsp salt
1 egg
1 (13.5 oz) can coconut milk (I used light and it was fine)

1. Dissolve yeast in 1 cup warm water in large bowl with a pinch of sugar. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt and egg until smooth. Stir in 1 1/2 cups flour more and knead into soft dough, adding 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.

2. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 T flour until smooth. Set aside.

3. Divide dough into 24 small balls. Put them in a 9x13 baking pan (6 rows of 4), cover and allow to double, about 30 minutes.

4. Preheat oven to 350. Pour reserved coconut milk mixture over raised rolls. Bake until golden brown, about 25 minutes.

Recipe from Sunset, April 2007

Double Coconut Pancakes with Vanilla Pear Sauce

Happy Official International Pancake Day!!!

I have always loved the flavor and moist texture buttermilk lends to pancakes, but I never would have guessed coconut milk could do the same. And with the unusual but delicious compliment of vanilla, pear and cardamom in the sauce, you've just got a real special treat on your plate. While I liked all the pancakes posted this week, I think this recipe was my favorite.

Double Coconut Pancakes

1 1/2 cups all-purpose flour
2 T sugar
2 T flaked sweet coconut
1 tsp baking powder
1/2 tsp salt
1 (13.5-ounce) can light coconut milk
1 T butter, melted
1 large egg, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter and egg; stir well. Add wet mixture to dry, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn and cook 2 minutes more or until bottoms are lightly browned.
Makes 4 servings of 3 pancakes each
Per serving: Calories 300, Fat 9.7g, Chol 60mg, Protein 7.6g, Fiber 1.4g

Vanilla Pear Sauce

1 cup sugar
1/2 cup water
2 tsp butter
2 cups sliced peeled pear (10 ounces)
1 T fresh lemon juice
1 tsp vanilla extract
1/4 tsp ground cardamom
Dash freshly ground black pepper

Combine sugar and 1/2 cup water in a small saucepan over med-high heat. Cook 3 minutes or until sugar dissolves, stirring constantly. Transfer syrup to a small bowl; set aside.

Melt butter in pan over medium heat. Add pear to pan; cook 3 minutes or until soft, stirring frequently. Return syrup to pan; stir in fresh lemon juice, vanilla, cardamom, and pepper. Cook 5 minutes or until sauce is slightly thickened.
Makes 2 cups (serving size 1/4 cup) Per serving: Calories 131, Fat 1g, Cholesterol 3mg, Protein 0.2g, Fiber 1.3g

Both recipes from Cooking Light, December 2006