Tag Archives: Coconut

Coconut custard pie!

Coconut custard pie!

So I’m obsessed with coconut.  Honestly, it is one of my favorite flavors and scents.  So naturally when I have a hankering for custard pie I had to find a way to add coconut.  Some really dislike custard because of the milky – and potentially – eggy flavor.  I totally get that.  But!  This recipe is amazing.  If you like macaroons, you’ll probably enjoy this.  The custard is there, but just barely.  It isn’t overly sweet or rich.  The custard and the coconut really balance each other out.

With pies I’m not a huge fan of crust.  I generally prefer most to be crustless – especially when it comes to custard and pumpkin.  So in an effort to embrace a crust, I found a chocolate crust recipe and added a kick to it by adding cinnamon, cloves, nutmeg and a bit of extra sugar.  The spice blended nicely with the chocolate and made the pie have the most heavenly scent!

Here’s how it’s done –

Coconut Custard Pie

Chocolate Pie Crust

Recipe sans spice came from Simply Scratch


1 & 1/8th cup Flour
2 TBSP Unsweetened dark cocoa powder
2 TBSP Granulated sugar
1/2 tsp salt
1 stick (8 TBSP) Cold butter, cut in pieces
2-3 TBSP Cold water

~~~~ If you want to add spices ~~~~

3/4 tsp Ground cloves
3/4 tsp Ground nutmeg
3 & 1/4 tsp Ground cinnamon
2 TBSP granulated sugar


Combine flour, cocoa, salt and butter in a bowl using pastry blender (or fork!) until crumbly — if you are fortunate enough to have a food processor it also works well.  Add one tablespoon of water at a time, mixing between additions, until forms into large clumps. Add spices and knead into dough.  Form into a round disc and wrap in plastic wrap. Refrigerate for at least 30 min.

Roll out dough and proceed as normal.  Fits a 9 inch pie dish or tart pan.

Coconut Custard Pie

Recipe adapted from Paula Deen by LittleFoodieChef


1/2 stick  (4 TBSP) Butter, melted
2 Eggs
1 TBSP Flour
3/4 cup Granulated sugar
1 tsp Vanilla extract
2 cups Sweetened flaked coconut
1 cup Milk (I used skim)
1 Chocolate pie crust


Preheat oven to 350F

Whisk eggs, butter, vanilla extract, and sugar.  Whisk in flour and milk.  Add coconut and blend into mixture.  Pour into pie shell.  Optional – but yummy addition: sprinkle extra coconut on top and add pecan halves.  They toasted up nicely in the oven.

Bake 45-60 min until the custard has risen, is golden brown and firm.  Check by inserted knife – it will come out clean but slightly oily.  Let cool, then refrigerate.




Coconut, Curry, Basil and Cupcakes


I’ve always been fascinated by India.  No doubt part of this is because it is an ancient nation with so much history and culture that is quite beautiful.  I’ve enjoyed exploring India through various media and hopefully someday I will be able to visit.  For now, I will just provide a nod with baked goods.

I was thinking last week about what a cupcake inspired by Indian cuisine would contain.  Curry was an obvious flavor.  But it has such a distinct flavor I wanted to add something to make it lighter and decided upon coconut.  Coconut curry is already a normal dish, so why couldn’t it work as a cupcake!?

The one tragic side of my decision to make this cupcake cake is that I can’t actually eat Indian food, the smell of the spices make me nauseous, especially the smell of curry.  So I spent a bit of time trying to get accustomed to the scent and then finally just decided to hold my breath. [I also went with a Thai curry paste, which surprisingly didn’t bother me as much!]

It was a risk well worth it!  These cupcakes are wonderful.  The coconut plays well with the curry.  It is not an overly sweet cupcake either, which is nice.  I decided to make a chocolate basil buttercream for the icing.  It provides a nice cleansing herbaceous mix to the curry.  So if you have fears the spiciness of curry will kick you, the chocolate basil buttercream rectifies said situation.

You are probably also thinking, basil buttercream?  I know, it sounds weird.  But seriously, it is amazing.  I have never loved a buttercream more than this one.  I don’t actually like icing, I find it generally overpowering for most baked goods.  But this one?  I’m tempted to eat it without a cake to put it on.  The buttercream is more invovled than a regular recipe, so you will want to start making it before you start the cupcakes and then finish it while the cupcakes are cooling.

So how does one make this dessert?

Whatcha’ll need for the cupcakes:

½ cup – coconut flakes
1 ¾ cup – flour
1 ½ tsp – baking powder
½ tsp – salt
¾ cup – butter, softened
½ cup – sugar
½ cup – brown sugar
2 eggs
¾ cup – coconut milk
1 tsp – curry
½ tsp – thai red curry paste
½ tsp – paprika

Mix it together:

Preheat oven to 350 degrees.

In a bowl mix the flour, baking powder, salt, sugar, brown sugar, curry powder, curry paste and paprika together.  Cut butter into pieces and mix in to flour mixture using a beater.  Beat in eggs.  Beat in coconut milk.  Mix in coconut flakes.  Spoon into cupcake tray.  Bake for 18-20 minutes.  (Makes 24 cupcakes)

Now on to the chocolate basil buttercream!

Exactitudes for Happiness:

1 ½ cups – coconut milk
⅓ cup – heavy cream
1 cup – fresh basil leaves, packed
1 ½ cups – sugar
⅓ cup – flour
1 ½ cups – butter, soft and cut in pieces
1 tsp – pure vanilla extract
¼ cup – cocoa powder

Blending Together for Splendor:

Combine milk, heavy cream and basil in a saucepan.  Heat until simmering, then remove from heat.  Let cool and then refrigerate for at least 2 hours and up to overnight.

Remove from refrigerator.   Remove the basil leaves from the milk mixture, squeezing the leaves to add any excess juice to milk mixture before discarding basil leaves.

In a saucepan, whisk together the flour and sugar.  Add the basil milk mixture and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened (around 10 minutes).

Transfer mixture to a bowl — if you have  stand mixture this process will be much easier, if not, a bowl and beater will work.  Beat mixture on high until cool (around 10 minutes).  Reduce speed to low and add butter, one piece at a time.  Mix until thoroughly incorporated.  Increase the speed to medium high and beat until the frosting is light and fluffy (about 2 minutes).

Add the vanilla and cocoa powder and continue mixing for 1-2 minutes.  If the mixtures seems too soft, put the bowl in the refrigerator to chill and beat again until is the correct consistency.

Top cupcakes with frosting and add a bit of coconut flakes as garnish.


Lime-olada Cupcakes


Here they are!

As mentioned in the previous post, Coconut Lime cupcakes were the order of the day.  After a quick trip to the grocery store to stock up on supplies (you’d be surprised how quickly the coconut extract goes with this recipe!) I arrived home from work and got down to business. 

I decided to change up my recipe slightly by adding a lime zest whip cream filling to add a little more summer flair to the cupcakes.  My little sister and I had great fun making a huge mess in the kitchen to make these delicious cakes.  They do take a bit of effort, as my sister loves to point out, because zesting is a process (which I always heft off to someone else, much to every one’s irritation).  Luckily, she grinned and bore the pain!  

These cupcakes are gluten free (yay!) and because of that it is really easiest to use a cake mix.  Gluten-free flour is something I am still working at, I’ve run into many not so tasty flour mixes and am still playing with blends.  Someday, I’ll walk without the crutches!  Until then, cake mixes it is.  I would recommend the Betty Crocker Gluten Free cake mixes.  Pamela’s is also quite good.  Bob’s Red Mill is my least favourite by far, however, the garbanzo bean flour used is a strong flavour.  To make the cake more moist and to add a little extra flavour I add pudding mixes, but it isn’t necessary. 

To make ’em:


1 – vanilla cake mix

1 – pkg. coconut cream pudding

7 tsp – lime juice

3 tsp – coconut extract

3 Tbsp – coconut milk

1 tsp – lime zest

Prepare cake mix according to directions, subbing vanilla extract for coconut extract.  Add pudding mix, lime juice, zest, and coconut milk and mix well.  Let cupcakes completely cool.  Create a hole for filling in middle of cupcake (I use a vegetable peeler).

Whipping cream filling:

2 tsp – lime zest

1 c. – heavy whipping cream

2 Tbsp – powdered sugar

Combine heavy whipping cream, powdered sugar and zest in bowl.  Using an electric whisk, blend until thick and fluffy.  Fill cupcakes with whip cream once cupcakes are cool.

Coconut Milk Buttercream

3 3/4 c. – powdered sugar

1/2 c. – butter (room temperature)

4 Tbsp – coconut milk

3 tsp – coconut extract

In bowl cream butter.  Gradually add powdered sugar until fully incorporated with butter.  Add the coconut extract and mix.  Add coconut milk Tbsp by Tbsp until buttercream is creamy but still slightly stiff.  Ice cupcakes.

Lime Curd:

1 c. – sugar

2/3 c. – lime juice

2 tsp – lime zest

2 eggs

2 Tbsp –  butter

Combine sugar, lime juice and zest in a sauce pan using wire whisk.  Add eggs and butter.  Stir constantly over medium heat for about eight minutes – until mixture thickens and coats back of spoon.  Do not let boil.  Cool and drizzle over cupcakes.

The cupcakes can be topped with coconut flakes, nuts or anything of your choosing.  They also taste great without any other additions.

I would recommend refrigerating the cupcakes, since the butter in the icing can get soft and because of the whip cream filling.