5 degrees F. Spread the coconut evenly onto a baking sheet
Alternately add flour mixture and coconut milk, beginning and ending with
Coconut Crunch: Combine flour and brown
eanwhile, to make the custard, mix coconut milk powder, custard powder, remaining sugar
ire rack..
For the custard, place coconut milk, cream and vanilla
ntil well combined.
Add coconut.
Whirl just to mix
nstantly, until thickened into a custard, about 10 minutes.
Divide
o 325\u00b0F. Place cream, coconut milk and vanilla in a
br>Add the sugar and coconut milk.
Return to low
Beat eggs slightly and add sugar and salt. Add milk and vanilla.
Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
Bake at 450 for 10 minutes, then 350 for 20 minutes.
arge bowl, combine the buttermilk, coconut milk, milk, water, and eggs
Soften gelatin in 1/2 cup of water. Set aside.
Combine milks, 11/2 cups water, sugar, eggs, & salt.
Cook custard in a double boiler, stirring frequently until custard coats the spoon.
Add gelatin, Kaluha, & coconut extract.
Stir until smooth. Remove from the heat and cool, stirring occasionally.
Line a 2-qt. dish(I prefer glass) with the macaroons.
Cover with the custard. Chill until set.
Garnish with whipped cream and toasted coconut.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
he egg with the sugar, coconut cream cinnamon, vanilla and salt
Line pie plate with pastry.
Build up edges. Brush bottom with melted shortening and dust with a little flour to prevent custard from soaking in. Scald and cool milk.
Mix together sugar, flour and salt.
Add beaten eggs.
Next, add milk and flavoring. Stir in 3/4 cup coconut.
Turn into pie plate and bake at 450\u00b0 for 15 minutes until pastry begins to brown. Sprinkle over top of custard the remaining 1/4 cup coconut. Reduce heat to 325\u00b0 and return to oven and bake until custard is set, 30 minutes.
nd combine with crumbs and coconut in bowl. (Tip: easiest to
To make Custard: In heavy saucepan, whisk together
Combine egg, salt and sugar.
Add milk gradually, then add coconut and mix.
Pour into pie shell.
Bake at 400\u00b0 for 15 minutes.
Decrease heat to 350\u00b0 and bake 30 minutes or so longer.
Preheat oven to 350\u00b0.
In a bowl beat eggs just enough to blend evenly.
Stir in sugar and salt.
Slowly, beating with a fork, add the scaleded milk and vanilla.
Stir in coconut.
Pour into buttered custard cups.
Set cups in a shallow baking pan; pour 1 inch of water into the baking pan.
Bake for 45 minutes or when a knife inserted in custard comes out clean.
Custard will be firm when it cools.
Prebake pie crust.
Reduce oven temperature to 350\u00b0F (175\u00b0C).
Beat eggs, sugar, vanilla extract, coconut extract and salt until well mixed. Set aside.
Mix 1/4 cup of Coconut Milk with cornstarch in a medium saucepan until cornstarch is completely dissolved.
Add remaining Coconut Milk over low heat & stir constantly - do not boil. Cook until sauce begins to thicken. Remove from heat.
Pour custard into the pie shell. Sprinkle with coconut.
Bake 25 - 30 minutes or until the custard is set.
Serve warm or cold.