CAN FLAKED COCONUT RECIPES

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GRANDMA’S COCONUT CREAM PIE - 100K-RECIPES



Grandma’s Coconut Cream Pie - 100k-Recipes image

This easy coconut cream pie has a few fantastic layers - crispy crust, coconut cream filling, light and fluffy whipped cream, and flavorful toasted coconut

Provided by 100krecipes

Categories     Breakfast, Brunch, Dessert

Total Time 90 minutes

Prep Time 70 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 11

1 package store-bought pie crust, thawed if frozen;
¼ cup unsalted butter;
3 ¼ cups whole milk;
3 large eggs, at room temperature;
1 ⅔ cups granulated sugar;
½ cup cornstarch;
1 ½ tsp vanilla extract;
2 cups flaked coconut.
2 cups heavy cream, cold;
⅓ cup granulated sugar;
toasted coconut, to taste.

Steps:

  • Preheat the oven to 425°F.
  • Add unsalted butter and whole milk to a large saucepan. Turn on the medium heat and bring to a boil, stirring occasionally.
  • While the mixture of milk and butter is heating, beat together eggs, granulated sugar, and cornstarch using an electric mixer. Beat for 4-5 minutes. Then, gradually add a hot mixture of milk and butter to the beaten mixture. Don't add the hot mixture at once; you should divide it into a few additions. Beat after each addition.
  • Transfer this warm mixture to the saucepan. Cook on medium-low heat until this creamy mixture thickens. Stir constantly. It will take about 10-12 minutes. Then, turn off the heat and add vanilla extract. Mix until combined.
  • Transfer this hot cream filling to the large bowl. Cover with a plastic wrap and refrigerate for at least 2 hours.
  • While the creamy filling is cooling, prepare the pie crust. Place pie crust in pie plate. Then, press the pie crust into the bottom and up the sides of the pan. Bake in the preheated oven for 10-15 minutes with pie weights. Then, remove the pie weights and bake for additional 10-15 minutes or until golden and ready. Set aside to cool to room temperature.
  • In a mixing bowl, beat together cold heavy cream and granulated sugar using an electric mixer. Beat until stiff peaks form.
  • Remove the cream filling from the refrigerator and stir in flaked coconut. Transfer this coconut cream filling to the baked pie crust. Spread evenly. Then, top with whipped cream and decorate with toasted coconut. Refrigerate for at least 1 hour before serving. Then, slice and enjoy!

HOW TO TOAST COCONUT - THE PIONEER WOMAN – RECIPES ...



How to Toast Coconut - The Pioneer Woman – Recipes ... image

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

Provided by Maria Lichty

Categories     main dish

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 1

1 c. Shredded Or Flaked Coconut

Steps:

  • Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

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