COCONUT OIL PIE CRUST RECIPE RECIPES

Steps:

• Heat oven to 375°F. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately 13-inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges. Prick surface and sides lightly with a fork and freeze 15 minutes. Place crust on baking sheet, line dough with parchment and fill with pie weights. Bake in bottom third of oven 20 minutes. Remove parchment and weights. Return to oven and bake until golden brown, tenting edges of crust with foil if they get too dark, 18 to 23 minutes more. Let cool.
• Meanwhile, toast coconut on parchment-lined large rimmed baking sheet, stirring halfway through, until golden brown, 3 to 5 minutes. Set aside.
• Make custard: Open both cans of coconut milk and, scrape ¾ cup solid coconut cream off tops of cans into a small bowl, then cover and refrigerate. Add remaining contents of both cans to a 4-cup measuring cup and stir well to combine (you should have about 2½ cups). Transfer coconut milk to a medium saucepan along with ¼ cup granulated sugar and stir to combine; bring to a boil.
• While coconut mixture is coming to a boil, in a medium bowl, whisk together cornstarch and remaining ¼ cup granulated sugar. Whisk in egg yolks until smooth and lightened in color, 1 minute. When coconut milk mixture reaches a boil, remove from heat and, in small increments, gradually whisk into egg mixture. Transfer mixture back to pot and, whisking constantly, return to a boil. Then cook until thickened, whisking, 1 to 2 minutes more.
• Remove from heat and whisk in coconut oil, lemon juice, vanilla and salt. Continue whisking every so often until custard has cooled slightly, about 8 minutes. Transfer mixture to cooled pie crust and press on piece of plastic wrap so it touches and covers surface. Refrigerate until firm, at least 5 hours and up to overnight. 
• When ready to serve, place metal bowl of an electric mixer in freezer 10 minutes. Warm reserved coconut cream (you can microwave at 50% power in 20 second increments) until just melted but not warm. Stir confectioners’ sugar into coconut cream until dissolved then pour mixture into chilled bowl. Using whisk attachment, whisk in heavy cream on low until blended, then increase speed gradually to high and whisk until medium-stiff peaks form, 2 to 3 minutes.
• Gently peel plastic film off pie and dollop coconut whipped cream on top, creating swoops with back of metal spoon. Top with toasted coconut and serve

Steps:

• In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
• Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
• Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
• Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.