Stir half-and-half, coconut milk, eggs, 3/4 cup
OUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT
Bake your pie shell according to the directions
br>Fold in coconut; set aside.
Prepare meringue.
Preheat oven
hopped coconut, butter and vanilla until butter is melted.
For meringue
In a heavy saucepan or top of double boiler, combine all the first eight ingredients and stir until smooth.
Turn up heating unit to medium high; bring mixture to a boil.
Cook until thickened, stirring constantly, to avoid sticking or scorching. Remove from heat.
Pour hot filling into baked crust.
Spread with prepared meringue, sealing edges to crust.
Sprinkle with flaked coconut.
Bake at 350\u00b0 for 13 to 15 minutes or until golden brown. Cool on a wire rack.
Refrigerate leftovers.
Yield:
6 to 8 servings.
Chill unopened can of coconut cream overnight.
Preheat the
ized pot, add the coconut milk (and or cream).
Heat, and
n 1 1/3 cups coconut and pecans.
Pour batter
Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)
Beat eggs in medium bowl. Add half-and-half, vanilla extract, salt, nutmeg and coconut curd. Mix well. Stir in flaked coconut. Pour into pie shell; return to oven 30 minutes or until knife inserted near center comes out clean. Chill several hours. Serve topped with sweetened whipped cream and toasted coconut if desired.
he white pith.
Place coconut cream and milk, sugar and zest
In a large mixing bowl, beat cream cheese, sugar, Dream Whip, milk and 2 teaspoons of vanilla until light and fluffy.
Pour into pie shells.
Spread 1 cup of coconut on each pie and chill several hours.
In a large mixing bowl, combine pudding mix, half and half and 1 1/2 teaspoons of vanilla.
Beat until smooth and mixture begins to thicken.
Divide mixture in half and pour over each pie.
Chill until set.
Spread half of Cool Whip over each pie.
Sprinkle each pie with 1/2 cup toasted coconut.
In a large mixing bowl, beat cream cheese, sugar, topping mix, milk and 2 teaspoons vanilla until light and fluffy. Pour into pie shells. Spread 1 cup coconut on each pie and chill several hours.
In a large mixing bowl, beat cream cheese, sugar, topping mix, milk and 2 teaspoons vanilla until light and fluffy.
Pour into pie shells.
Spread 1 cup coconut on each pie and chill several hours.
In a large frying pan, combine coconut cream, lemon zest, lemon juice, fish sauce, brown sugar, sambal oelek and garlic. Bring to a boil, stirring. Reduce heat, add fish fillets and simmer, covered, for 8-10 mins, until fish flakes easily when tested with a fork. Remove fish from pan and add spinach.
Serve fish over steamed rice. Drizzle with sauce and top with shredded onion and chili.
vernight.
To serve, spoon coconut cream over the jellies and drizzle
Put the coconut cream, egg yolk, Blue Curacao, Cognac and a few ice cubes in a cocktail shaker and shake well. Strain into a cocktail glass and serve decorated with the starfruit and mint.
ugar, milk, butter, egg, sour cream and vanilla until blended.
ayer of cream from the top of the cans of coconut milk
owl and stir in the coconut oil, vanilla extract, ground ginger