Coconut Custard Pie
A rich custard pie with fried coconut and brandy, baked in a puff pastry shell. This unusual dessert combines sweet custard with toasted coconut flavored with nutmeg and brandy.
Ingredients
- 2 cups Whole milk (For custard)
- 3 large Eggs (For custard)
- 0.25 cup Sugar (For custard)
- 1 teaspoon Vanilla extract (For custard)
- 1.5 cups Fresh coconut, finely grated (Or use unsweetened shredded coconut)
- 2 tablespoons Butter (For frying coconut)
- 0.5 teaspoon Nutmeg, freshly grated
- 0.25 cup Brandy (One wineglass)
- 1 sheet Puff pastry (Store-bought or homemade, enough to line a 9-inch pie dish)
More recipes using Coconut
British
Coconut Cheesecakes
Delicate coconut-filled tarts with a rich egg pastry, flavored with rose water and topped with sugar. These traditional cheesecakes are actually coconut tarts baked in small pastry shells.
Indian
Coconut Rice Pudding
A traditional baked rice pudding made with fresh coconut milk, sweetened with jaggery or treacle, and flavored with aniseed for a fragrant, creamy dessert.
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Coconut Barfi
A quick and easy delicious dessert recipe with coconut.
Indian - Tamil
Coconut Burfi
Coconut Burfi is a sweet, which is very simple and easy to make.
Instructions
- 1In a medium saucepan, heat the milk over medium heat until it just begins to steam. In a separate bowl, whisk together the eggs and sugar until well combined. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
- 2Preheat oven to 350°F (175°C). Roll out the puff pastry and line a 9-inch pie dish with it, trimming any excess and crimping the edges. Prick the bottom with a fork.
- 3In a large skillet, melt the butter over medium heat. Add the grated coconut and nutmeg, and fry, stirring constantly, until the coconut is lightly golden and fragrant, about 5-7 minutes.
- 4Reduce heat to low. Gradually pour the brandy into the coconut mixture, stirring constantly. Continue stirring for 2-3 minutes until the brandy is absorbed and the mixture is well combined. Remove from heat.
- 5Gradually pour the fried coconut mixture into the cooled custard, stirring constantly to combine well. Make sure the custard has cooled sufficiently so the hot coconut doesn't scramble the eggs.
- 6Pour the coconut custard mixture into the prepared pastry-lined pie dish. Place in the preheated oven and bake for 15-20 minutes, or until the custard is just set and the pastry is golden brown. The center should still have a slight jiggle.
- 7Remove from oven and let cool for at least 15 minutes before serving. The pie can be served warm or at room temperature.
