Tag Archives: coconut

Mini “Magic” Coconut Pie Plus a Chocolate Variation

NOTE: I corrected the amount of flour listed in the recipe below as I realized I had written it incorrectly as the full (rather than the halved) recipe amount.

I had plans for a coconut dessert this weekend, as well as the chili etc., but it didn’t happen. I still had a coconut craving when I got home from work today, though, so I made a “Magic” coconut pie.

What does the term refer to, you may ask? Well, it’s one of those dishes in which all the ingredients are whisked together and then, during baking, they separate into a crust, filling and some sort of top. And because I didn’t want to be eating it daily – and doesn’t that sound familiar – I decided to scale down the recipe, which supposedly serves six, to half that. I had to do a couple of adjustments since my shredded coconut was unsweetened, and I used melted margarine instead of butter. I’m posting the revised recipe below.

Mini ‘Magic’ Coconut Pie – serves 3 (2 is more realistic)

2 tbsp  flour
1/4 cup sugar
1/8 tsp  baking powder
1/4 cup  sweetened shredded coconut*
6 tbsp (1/4 cup and 2 tbsp) milk
2 tbsp melted butter**
pinch of salt**
1 egg
1 tsp  vanilla extract

* Replaced the sweetened shredded coconut with unsweetened coconut and an additional tbsp of sugar
** Replaced the melted butter and salt with just melted margarine

Preheat the oven to 350 degrees Fahrenheit.

In a medium sized bowl, mix all the ingredients together with a whisk or hand blender. Pour into a buttered and floured 5 1/4-inch wide pie dish. Place on a baking sheet in case of spills.

Bake in a 350 deg F oven for 35 min or until golden brown and set. (You may want to test with a toothpick to make sure it comes out clean.)

Let cool, slice and serve with a scoop of sweetened whipped cream or a small scoop of ice cream or gelato.

Chocolate Variation: Substitute 1 tbsp of cocoa powder for 1 tbsp of the flour in the recipe above.

NOTE: Visual progress of the pie

After 20 minutes, the pie showed little change.
After 25 minutes, it’s puffed up to almost double in size, there’s cracking on the surface, which is pale. The custard inside seems moist.
After 30 minutes, the surface of the pie has darkened somewhat and the custard seen through the cracks seems more set.
After 35 minutes, a toothpick inserted into the ‘custard’ filling comes out clean and the top is nicely browned.
Upon removal from the oven, the pie slowly deflates and about half an hour later, there is a definite depression in the central 2/3 of the pie.

The crust is defined but a bit soft and not like a ‘regular’ pie crust. Taste-wise, it’s delicious. And not overly sweet.

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Barbie’s Super Simple Oatmeal Cookies (with Coconut)

I enjoyed the taste of the last batch of oatmeal cookies that I made … but the ‘look’ didn’t thrill me.

These, on the other hand, are very photogenic. And they taste good as well. Not overly sweet … next time, I’d use half the amount of salt though cause the margarine, which I used instead of butter, was salty enough.

This recipe also came out of Edna Staebler’s “Cookies and Squares with Schmecks Appeal”. The kitchen was a bit warm for September (77 deg F) so, by the time I had mixed up the dough and started shaping it into 1 inch sized balls, my dough was pretty sticky. I persevered and then refrigerated the resulting cookie balls.

After 30 minutes, I used the back of a fork to press down gently on the cookie balls in order to flatten them and baked the cookies for 14 minutes, instead of the 12 minutes recommended, in a preheated 350 deg F oven. I left the baked cookies on the baking sheet to cool for about 10 minutes, before using a thin metal spatula to transfer them onto the cooling rack, to finish cooling.

Coconut Oatmeal Cookies

Simple to make, with a crisp texture and just a bit sweet, a batch of these cookies can be put together while your oven preheats and the butter is melted.

Coconut Oatmeal Cookies – makes 5-6 dozen cookies

NOTE: 2nd amount is for a half recipe

2 cups oatmeal (rolled oats)                                  / 1 cup
3 cups Baker’s Sweetened Coconut                     / 1 1/2 cups
2 cups flour                                                                 / 1 cup
2 cups sugar, white                                                  / 1 cup
2 tsp baking powder                                                / 1 tsp
2 cups (4 sticks) melted butter**, cooled        / 1 cup
2 eggs, slightly beaten                                           / 1 egg
1 tsp vanilla extract                                                 / 1/2 tsp

** used salted butter

Preheat oven to 350 deg F.

Combine all dry ingredients in a large mixing bowl. Add the wet ingredients and make sure everything is mixed together. The dough will be wet and sticky.

Place teaspoonfuls of the batter on a cookie sheet about 2 inches apart. The cookies will spread so only add 12 cookies per sheet.

Bake for 12-15 until the cookies are golden brown around the edges.

Let cool on baking sheet for 10 min then transfer to a cooling rack using a thin flexible metal spatula.

* * *

Trial 1 (cookies on the left): Cookies were baked right after the dough was mixed. It took 15 min for the edges to brown and the bottom to be golden. Spread quite a bit.

Trial 2 (cookies on the right) : In an attempt to reduce the spreading, the rest of the dough was shaped into 1 inch balls and refrigerated for 30 min. A second tray was baked at that point. Butter was observed to ooze out and pool around the cookie after about 5-10 minutes. As the cookies were not done after 15 min, they were baked for an additional 5 minutes. During this time, the butter disappeared. Next time, I might reduce the butter used, by 2-4 tbsp on a half recipe.

* * *

Stove-top Coconut-Raisin Rice Pudding

I haven’t made one of these simple recipe posts in ages. Perhaps I’ve been overwhelming everyone with all the pictures and information. I’ll try to do better in the future.

I’m eating out of the freezer these days so I’m not doing much cooking.

One of the goodies I found was a two serving container of leek and ground pork mapo tofu, so I made a pot of long grain rice to serve it over. I used half the rice for a comfort dish … rice pudding. The cold rice was combined with some odds and ends in the fridge … coconut milk and whipping cream. After the fact, I realized that I could have used some of the sweetened condensed milk in my fridge in place of the sugar in the recipe. Something to remember for the next time.

Coconut-Raisin Stove-top Rice Pudding

Coconut-Raisin Stove-top Rice Pudding – serves 4

2 cups cooked rice**
3/4 cup coconut milk
3/4 cup whipping (heavy) cream
3/4 cup 2% milk
1/3 cup sugar
1/3 cup raisins
1 inch cinnamon stick
1/2 tsp vanilla extract
1/2 tsp almond extract
ground cinnamon for garnish

** 1/2 cup raw long grain rice cooked in 1 cup water with a pinch of salt

In a medium saucepan, combine the cooked rice, coconut milk, cream, milk, sugar, raisins and cinnamon stick. Place the saucepan on the stove-top and bring to a boil, then reduce the heat to a simmer. Cook, stirring often, for 25 minutes or until the rice is still somewhat loose. (Remember that it will thicken as it cools.)

Remove from the stove and take out the cinnamon stick and discard.

Stir the vanilla and almond extracts into the rice pudding.

Serve warm (or cold) with a pinch of ground cinnamon over the top.