Tag: dessert
Toasted Coconut Pumpkin Pie
Toasted Coconut Pumpkin Pie
I wanted to do a little something different with my pumpkin pie for thanksgiving. Since I was doing a Thai themed dinner, I substituted coconut milk for the dairy and flavored the pumpkin pie filling with pandan extract. The whipped cream had coconut milk and toasted coconut whipped in it. Low and behold: a Thai/fusion pumpkin pie.
Equipment
- pie dish
- rolling pin
- standing mixer
Ingredients
Pie Crust
- 1 1/2 cup flour
- 1/4 cup rice flour
- 1/2 cup butter
- 1/2 tsp salt
- 1 egg yolk
- 4 tbsp water
Pie Filling
- 1 1/2 cups coconut milk
- 2 tsp pandan extract
- 1 cup palm sugar
- 1 tsp salt
- 2 cups pumpkin purée
- 3 large eggs beaten
- 1/4 cup coconut
Coconut Milk Whipped Cream
- 1/2 cup heavy cream
- 1/2 cup coconut milk
- 2 tbsp powdered sugar
- 2 tbsp toasted coconut
Instructions
- Mix together the flours and salt.
- Mix in the butter by hand.
- Mix in the egg yolk and water. Roll into a ball and refrigerate for 30 minutes.
- Roll out the dough on a clean surface to 1/8” thick.
- Place over a pie plate.
- Crimp the edges with a fork. Poke holes in the bottom with the fork.
- Cover with parchment paper. Weigh down with beans or rice. Bake in a preheated 350 degree oven on the lowest tack for 20 minutes.
- While the crust is baking, reduce the coconut milk down in a pot over medium high heat to 3/4 cup. Stir in the pandan extract and dissolve the palm sugar.
- Season with salt.
- Stir in the pumpkin purée, then the eggs.
- Pour into the pie crust. Bake for 45-60 minutes once the center has firmed up.
- Let the pie completely cool on a rack.
- Dry toast the coconut in a small skillet over medium heat until it is browned.
- Sprinkle the coconut over the pie, reserving 2 tbsp.
- In a standing mixer, beat the heavy cream, coconut milk, and powdered sugar until it peaks. Stir in the 2 tbsp of toasted coconut.
South African Milk Tart
South African Milk Tart
The basic concept of the milk tart was introduced to South Africa in the 1600s by Dutch settlers. The custard-like dessert is sort of a variation of their mattentart, which is similar to cheesecake, with South Africans adding cinnamon to the batter. Sometimes the milk tart is baked in a pastry pie crust, and sometimes it’s just the custard. This particular recipe is crustless, even though it does develop a crust on the bottom. This dairy bomb of deliciousness can be served either hot or cold. Both ways are good in their own ways.
Equipment
- electric beater
- pie pan
Ingredients
- 3 tbsp butter melted
- 1 cup sugar
- 3 large eggs yolks and whites separated
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 4 cups whole milk
- 1 tbsp cinnamon sugar 3/4 tsp sugar + 1/4 tsp cinnamon
Instructions
- Mix together the butter and sugar.
- Mix in the egg yolk. Then sift in the flour, baking powder, and salt.
- Whisk in the vanilla and milk.
- In a separate bowl, beat the egg whites until they peak with an electric beater.
- Whisk in the beaten egg whites to the the batter.
- Preheat the oven to 375 degrees. Grease a deep 9” pie plate. Pour in the batter.
- Dust the top with cinnamon sugar.
- Bake for 25 minutes. Then reduce the heat to 325 degrees and bake for another 25 minutes.
Cherry Berry 420 Pecan Bread
Cherry Berry 420 Pecan Bread
Well, I was hitting the cheeba hard this morning and all of a sudden, an hour later I had a loaf pan of what I’m now calling cherry berry pecan bread. It’s really up to you if you want to add a 420 lipid of choice; either butter or oil. Regardless if you do or don’t, this baked good is extremely tasty.
Equipment
- loaf pan
Ingredients
- 1 1/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup 420 oil or butter
- 2 large eggs beaten
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup blueberries washed
- 1/2 cup cherries pitted and quartered
- 1/2 cup pecans chopped
Instructions
- Mix together the flour, baking soda, and baking powder in one bowl; eggs, sugar, 420 oil/butter, salt, and vanilla in another.
- Mix the dry ingredients into the wet ingredients.
- Stir in the berries and pecans.
- Preheat the oven to 350 degrees. Grease a loaf pan. Pour in the batter.
- Bakefor 45-50 minutes. Let rest on a rack. Cool completely before serving.
