08/31/2021
š„„HAMONA āKNOCKS ONā YOUR MEALS PART 4š„„
š§COCONUT CREAM PIEš§
šIngredients
- For the crust
1/4 cup all-purpose flour
1/2 cup cold unsalted butter
1/3 cup Hamona desiccated coconut
1/2 tsp salt
3 tbsp rum
- For the coconut cream pie
1 cup Hamona flaked coconut, toasted
2 cups coconut milk
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
1 cup frozen whipped topping, thawed
šMethod
- The crust
+ Cut the butter into small cubes and place in the freezer to make sure it's very cold.
+ Place desiccated coconut, flour, and salt in the food processor. Pulse to blended. Transfer to a large mixing bowl.
+ Add in the cold butter and use hand to mix until all well blended.
+ Pour in the rum and mix again until firm and not sticky. Press the dough onto a 8-in.(20cm) greased pie disk. Wrap and refrigerate for at least 30 minutes.
+ Preheat oven to 400°F (204°C). Bake the shell for 15mins until brown.
- The cream
+ In a medium saucepan, combine the coconut milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly until thicken.
+ Remove the pan from the heat, Reserve the toasted coconut to top the pie.
+ Pour the filling into the pie shell and chill until firm, about 4 hours.
+ Top with whipped topping and with the reserved coconut.
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