COCONUT CREAM MOUSSE RECIPES

COCONUT CAKE RECIPES - BBC GOOD FOOD

Coconut cake recipes - BBC Good Food image

Get a taste of the tropics with our tasty coconut cakes. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

OLD-FASHIONED COCONUT CREAM PIE RECIPE: HOW TO MAKE IT

Old-Fashioned Coconut Cream Pie Recipe: How to Make It image

After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon—along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

2/3 cup sugar
1/4 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 cup sweetened shredded coconut, divided
2 cups whipped cream or whipped topping
1 pastry shell (9 inches), baked

Steps:

In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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OLD-FASHIONED COCONUT CREAM PIE RECIPE: HOW TO MAKE IT

After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon—along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Desserts
Calories per serving

In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

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