Strain out coconut with a fine-meshed sieve. Microwave for 2 minutes allow to rest while you prepare for step 3. CREAM FILLING: In a medium bowl, combine cream and coconut.Press into a 9″ deep dish pie plate and bake for 8 – 12 minutes, until golden. In a medium bowl, melt butter and mix with oats, coconut and sugar. OATMEAL-COCONUT CRUST: Preheat oven to 375°.I eat this stuff like candy, so I won’t even be coy and pretend I didn’t have lots while making this pie.Īdapted from my Banana Coconut Cream Pie recipe…ġ/2 cup sweetened, shredded coconut (Angel Flake, ideally)Ģ 1/2 cups half-and-half cream (or light cream, or milk)Ģ – 3 bananas, sliced into 1/2-inch thick coinsĢ/3 cup coconut shavings/ chips, lightly toasted Layer of toasted fancy looking coconut, which you’ll want to down on its own.I might have absolutely “licked the beater attachment” quite liberally. Layer of fresh whipped cream (sweetened with a hint of sugar and vanilla), which you’ll also want to eat on its own.(The big baking spoonfuls, like a spatula with a slight edge, really.) I might have eaten several spoonfuls before spreading the goop on the banana layer.
Layer of coconut cream, which you’ll also want to eat on its own.Layer of banana over the crust, for health reasons.Coconut-oat-butter crust (basically like a granola bar on the bottom) that you’ll want to just eat on its own.(When in doubt, to look fancy, just toast the big flakes of coconut and your dessert will look so much fancier. Yeah, yeah, I know- you’ve seen me make this one before.īut this one is different- and dare I say, superior to the other Banana Coconut Cream Pie that I baked for you a couple of years ago.Īnd cooler-looking coconut, toasted and sprinkled on top of the pie.
0 kommentar(er)
