Meringue Beat the egg whites with a 1/2 tsp of vanilla and 1/4 tsp cream of tartar until soft peaks form. Sprinkle toasted coconut on top just before serving to ensure a crisp texture. Prepare meringue (instructions below), and spread over pie. Cover lightly with plastic wrap and refrigerate for 1-2 hours (+). Spread the filling into the cooled pie crust. Top with remaining whipped cream. Fold in 1/3 of the whipped cream into the pudding and mix until all the streaks are gone.The cream will have ripples in it as it's whisking when it's ready. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream, powdered sugar, and coconut extract (if desired) until stiff peaks are formed.In a large bowl, whisk pudding mix with milk until dissolved completely.Remove from heat and immediately empty into a heat safe bowl to cool. Stir constantly until desired color/level of toasting. STOVETOP METHOD: Place coconut flakes into a large sauté pan over medium heat. PLEASE keep an eye on the oven the WHOLE TIME! Coconut toasts quickly once it starts to brown. Bring to a boil over medium heat, stirring constantly. For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. In a separate bowl, add the lightly whisked egg yolks, remaining 1/3 cup sugar, and cornstarch. Remove from the heat gently stir in coconut and extracts. Bring to a simmer over medium-high heat, stirring every so often to dissolve the sugar. Each oven is different so toasting time may vary. Add coconut milk (well stirred from can), whole milk, shredded coconut, just 1/3 of the sugar, and salt to a medium saucepan. Toast 45 seconds and take it out of the oven. Toast at 350 degrees Fahrenheit for 2 minutes. OVEN METHOD: Place coconut flakes onto an un-greased baking sheet. ![]() (You can half this recipe & follow directions for blind baking if a homemade crust is desired.) Bake pie crust according to directions on package & allow to cool.Refrigerate 3 hours or until set and chilled.īeat chilled whipping cream, powdered sugar and vanilla in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Ingredients 1 sheet refrigerated pie crust 3/4 cup sugar 3 tablespoons all-purpose flour 1/8 teaspoon salt 3 cups whole milk 3 large eggs, beaten 1-1/2 cups sweetened shredded coconut, toasted, divided 1 tablespoon butter 1-1/2 teaspoons vanilla extract Buy Ingredients Powered by Chicory Directions Unroll crust into a 9-in. Add 1/4 cup butter, salt and almond extract, stirring until butter has melted. Boil 1-2 minutes or until mixture has thickened. ![]() Bring to a boil over medium heat, whisking constantly. In small bowl, beat half-and-half and egg yolks with whisk. 2 Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes. Whisk 1 cup granulated sugar and cornstarch together in 4-quart saucepan. Pillsbury Pie Crust Steps 1 Heat oven to 450F. While the milk is heating, mix together the sugar, salt, cornstarch, and flour. ![]() Spread mixture into graham cracker crust. Add 2/3 cup of shredded coconut then fold in 2/3 of the whipped topping container. Whisk coconut milk, milk and eggs together in medium bowl. 1 cup shredded coconut For the Topping: 1 cup heavy whipping cream 2-3 tablespoons powdered sugar teaspoon coconut flavoring cup shredded coconut for topping Instructions Using a double boiler, heat 1 cup milk to boiling over medium heat. 1/2 cup granulated sugar 1/4 cup cornstarch 1/2 teaspoon coarse salt 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can) 1 1/4 cups whole milk 4. 1 (8 ounce) container of whipped topping 2/3 cup of sweetened coconut -shredded 1/4th cup of sweetened coconut- toasted Combine both boxes of the instant pudding and the whipping cream in a bowl and mix well. Refrigerate 30 minutes.īake crust 10-12 minutes or until lightly golden brown. Combine all crust ingredients in large bowl mix until combined.
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