![]() ![]() Cream of coconut is a sweet, syrupy coconut concoction so you'll want to skip that, too. Though the names sound similar, coconut cream is much thicker than coconut milk-it's essentially an entire can of the thick stuff that gathers at the top of a can of coconut milk. You can even freeze the pie dough for up to 1 month before using!īesides the crust and the whipped cream topping, the star of coconut cream pie is the silky coconut custard that's made from a mixture of cornstarch and sugar with a little milk and coconut milk, then cooked with egg yolks, butter, shredded coconut, and flavorings to yield a perfectly smooth and thick custard.Ĭan you use coconut cream or cream of coconut instead of coconut milk?īe sure to stick with unsweetened coconut milk here. Knead it until it just comes together, form it into a disc, then just chill it for two hours, or up to two days. ![]() Just cut very cold butter into small pieces, then mix it with salt, very cold water, and a little vinegar. Making pie dough is simple thanks to an easy all-butter pie crust recipe. Grab a pretty pie pan and let's get started! it's pure bliss! And if you ask us, it's one of the best pie recipes of all time. Just picture it: With its flaky, buttery pie crust, silky coconut custard filling, and whipped cream topping. Eating a slice of coconut cream pie is like taking a tropical vacation. ![]()
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