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Coconut Tapioca Pie
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- #60524
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 can (1.35 ounce size) coconut milk
2/3 cup sugar
1/4 cup quick-cooking tapioca
2 eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup heavy cream
1 ready-made chocolate or vanilla cookie pie crust (9")
1/2 cup sweetened flaked coconut
directions
In a medium-size saucepan, whisk together the coconut milk, sugar, tapioca and egg. Mix thoroughly and let rest for five minutes.
Meanwhile, toast the coconut in a dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.
Cook coconut milk-tapioca mixture over medium high heat, stirring constantly, until it comes to a full boil. Remove from heat and mix in the vanilla and coconut extracts. Set saucepan in a bowl of ice water and stir until filling is cold, about four minutes.
Whip heavy cream in medium bowl until stiff. Carefully add filling (so as not to lose air in cream) to whipped cream and gently fold together until mixed.
Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate for 30 minutes and serve.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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