Serving Coconut Cream Pie in a Coconut. Crazy Fun!
I had been fighting a craving for coconut cream pie for a few days before I caved and baked up a nice pie from scratch last week. I won’t lie; it was as delicious as I had hoped. My mouth was happy. I even took photos, planning on posting it here on my blog. That night, as I turned out the lights and settled into bed, I had a dream about coconuts. Who the heck dreams about coconuts?!?! Well, apparently I do! I dreamt up this crazy idea of serving Coconut Cream Pie in a Coconut. Even down to the cocktail umbrellas. (Which I think are just adorable BTW, couldn’t stop playing with them :0)
Coconut Cream Pie From Scratch.
So I bought a couple coconuts at the grocery store and set to work on my idea. I definitely wanted to use the recipe for coconut cream pie filling from scratch I had made the other day. It’s a simple and delicious pudding cooked with coconut milk, whole milk, shredded coconut, sugar, eggs and cornstarch. But what could I do for a ‘crunch’ to replace the crust of the traditional pie? Sprinkle a heaping tablespoon of crust ingredients into the bottom of each coconut and ‘deconstruct’ the pie. This saves time and hassle of baking and cooling a traditional crust.
Putting it all together is so simple.
I watched a couple youtube videos about opening coconuts here and here. They were very helpful, and in the photo below I’m using one of the techniques. Opening the ‘soft eye’ of the coconut and letting all the water drain out first makes opening it a lot easier. And can I just say how fun it is to work with and open your own real coconut?! I totally felt like an islander. (Just call me Mohana Lingo :0) It just makes me all kinds of happy! Anyway, So I thought I better ‘glue’ the coconuts to the plates so they’ll stay upright. Melted chocolate was the perfect glue. I just placed a dollop of chocolate in the center of the dessert plate and pressed the coconut into it. I set it in the fridge to harden, and it worked like a charm! Then I just placed my graham cracker ‘crust’ in the bottom, filled the rest of the coconut with the coconut pudding and smothered it all with Redi Whip to keep things simple. If you really prefer using homemade whip cream; go for it. I’m sure it would be great too. Then I sprinkled it with lovely toasted coconut and stuck an umbrella in it. Sooooo cute!
Won’t you amaze your family/guests when you serve an amazing dessert like this! Have fun with it and enjoy learning how to work with fresh fruits, vegetables and herbs. I would love to hear your feedback in the comments below!
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!