Wednesday, February 5, 2014

Coconut Cream Pie

I was making dinner last night and had a hankering for a spot of dessert. A creamy, comforting dessert, that didn't need to be overly sweet. Soothingly gooey and squidgy was what I was going for. Stodge at it's best? Absolutely! I had that hankering for some stodge, it was certain.

This pie is the easiest pie you'll ever make. Not unlike a clafoutis come to think of it. The ingredients are whizzed in a blender or food processor and then poured into a dish and baked. If you don't have a blender, I'm sure a trusty old hand whisk will do just fine. It's the kind of pie one could easily play around with. On it's own it's a little plain, which was fine for me last night as I had some strawberry liqueur sauce to sneakily use up but I think it would be great with fruit inside or with fruit served alongside..whatever your preference may be. Pineapple, bananas, mango..all those delicious tastes of summer would work equally well here. Or a drizzle of boozy strawberry sauce on the side does not go unwelcomed, either!




Coconut Cream Pie

(gluten, lactose and sugar free)
Serves 6

Ingredients
4 eggs
125ml melted ghee or light flavoured vegetable oil of choice
1/2 cup wheat free flour (I used rice flour)
1/3 cup pure maple syrup
1 cup shredded or desiccated coconut
400ml can coconut cream
toasted shredded coconut  for serving
optional - fruit pieces, coconut or other flavoured essence, boozy liqueur

Method
Lay fruit if using into a greased 23cm pie dish. Whisk or blend all other ingredients until smooth. Pour into greased pie dish.

Bake in a moderate oven for around 50-60 minutes, or until pie is set in the middle (it may rise and crack a little, but that's ok, it will drop as it cools).

Allow pie to cool. Sprinkle with toasted shredded coconut and serve with fresh or stewed fruit and/or fruit sauce. 

14 comments:

  1. Thank you so much for this recipe, Christine! I've made a similar coconut custardy-pie but with dairy; this version is something I can make for a friend who is strictly non-gluten, non-dairy. I am always on the lookout for treats I can make for her visits :)
    (This is probably something everyone else knows, but...may I ask how you toast the coconut? Thanks again!)

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    1. Spread the coconut on a tray and bake in the oven for about 5 minutes at 180 C...watch carefully as coconut burns easily...you will need to stir or shake the tray so the coconut browns evenly.

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  2. Fantastic Quinn! I just toast the coconut in a dry frying pan over low heat. Some people like to spread it on a tray in the oven though. Enjoy. :-)

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  3. Looks good but I am afraid I am not a fan of coconut so will pass on this one! My French friends told me one time when we lived in France that a true clafoutis - which originates from the Limousin region where we lived - is always made with cherries and that if it is made with any other fruit it is a flognarde but the term clafoutis is often used for other fruit here too and whatevr it is called it is delicious!

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  4. Oh my goodness me. Celia just did main course (see her pulled pork) and now you've done dessert. Thanks Chris!

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  5. Hi Christine
    Thanks for the recipe, sounds delish and so easy to vary depending on the mood. I'm Kate by the way, I'm determined to be less of a lurker and more of a contributor this year. I have been following your blog for a while and love it.
    Cheers Kate (from Melbourne)

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    Replies
    1. The fact that you have Miss Fisher in your profile pic has me certain that we'll get along just fine, Kate. Nice to have you say hi. :-)

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  6. No time for that?
    this is my favourite stodge and goo
    3-Ingredient Banana Pudding

    The possibilities for ingredients are really endless, but this one has just three: banana, coconut milk and chia seeds.

    Banana Coconut Chia Ingredients:
    1 ripe banana
    1/4 cup coconut milk
    2 Tablespoons chia seeds
    Dash of vanilla extract, optional
    Banana Coconut Chia Directions:
    In a food processor or blender, combine the banana and coconut milk. Process until smooth.
    Throw in the chia seeds and pulse a few times to mix evenly.
    Pour into a container and chill for an hour to let the chia seeds plump up a bit. (Or if you’re like me, eat it right away because you don’t want to wait. The seeds will be crunchy, though.)

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  7. Yum Narelle, thanks for sharing! Would be great for when it's too hot to have the oven going.

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  8. That sounds delicious, and I'm crazy about all things coconut at the moment!

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  9. This sounds good! Always keen for a quick and easy dessert - I shall whip one up this week, as soon as the weather cools down enough that I can bear the thought of turning on my oven... ;)

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  10. It is a informative post , thanks for sharing

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