Friday, July 8, 2011

Lime in the Coconut Cream Pie

This is a very special recipe, for a few different reasons.
First, my lovely (and crafty) friend Erin requested via AtV's facebook page a "recipe involving coconut". 
I knew almost immediately after getting her request that it was time...
Time for me to get over my fear and resistance to the increasingly popular Young Thai Coconut.
Ugh. Just kidding (er, sort of) - Erin, you are totally worth it!
One of the main reasons behind my resistance to purchasing this fancy baby coconut; they are very difficult to find without ordering them online. The biggest focus of AtV's recipes is using "easy to find" ingredients. Because I want everyone to enjoy the food I love, and  hard-to-find ingredients will definitely hinder anyone from making a recipe - no matter how yummy it may appear.
However - with their rising popularity, the young coconut is becoming increasingly more available in local natural foods stores, sometimes even found in the frozen fruit section as well. 
Young Thai Coconut lovers, don't get too excited! I won't be using these guys in my kitchen very often, and if I do (with the exception of today's recipe) I promise to do my very best to offer substitute options!
Important Notes About Today's Recipe
About the Coconut: Before you get started, for those of you like myself who have limited experience with opening Coconuts - I recommend watching this short and very informative video (courtesy of Elaina Love): 
1 Young Thai Coconut = roughly 1 cup of Coconut Meat & 1 & 1/2 cup Coconut Water.
Be sure to save your Coconut Water - you'll need it for this recipe too!!
Getting ready to crack my Coconut open...
My aftermath: 1 cup Coconut meat and 1&1/2 c Coconut Water
About the Cashews: Next you'll want to soak (for roughly 8 hours) 3/4 cup of raw Cashews - this will give you the amount needed for soaked Cashews in today's recipe = 1 and 1/4 cup. Remember, always measure your Cashews after they've been soaked, because they swell and expand in size. 3/4 cup of dried Cashews should amount to roughly 1 and 1/2 cup of wet/soaked Cashews.
Not a Fan of Coconut? Even if you're not a fan of coconut, you can add more Lime juice (just remember to subtract the same amount of water for any additional liquid you add) and you may discover that you're more of a fan than you thought you were. Young Coconut has a very subtle flavor, and a surprisingly creamy texture all on it's own. In my humble opinion, I think everyone should give this yummy little cream pie a taste. I hope you will!
Tools you will Need:
Food Processor
Fruit Scoop or Ice-cream Scooper (this will help you easily remove the soft coconut meat)
Muffin/Cupcake Mold 
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Final Recipe Disclaimer
This recipe includes a LOT of Coconut based ingredients. It's kind of fun and exciting! 
I think I've counted 7 different forms of coconut total. I am in no way a dessert professional, so this recipe is fairly simple, and really revolves around the flavors and texture, not the presentation aspect. Although it looks a lot prettier than I anticipated. Dessert decorating is hard, people!
Lime in the Coconut Cream Pie
This recipe makes roughly 9 muffin/cupcake sized Cream pies. If you have any questions regarding substitutes please feel free to email me, or comment below. 
Step 1. Crust
Into your food processor combine the following:
1 and 1/4 c Pecans //or// Almonds
1/4 c Coconut Flower
2 heaping Tbsp Coconut Crystals (also known as Coconut Palm Sugar)
1/4 tsp ground Cinnamon
Grind everything noted above into a fine "meal" like texture:
Now you're going to want to add your "binder' so your crust will stick together - otherwise you're gonna have a bunch of crumbs and no crust.
Add to your ground mixture (seen above):
3 Tbsp of melted Coconut Oil - gently melted (you can do this in a small sauce pan in very very low heat.
Pulse together until the oil is evenly mixed into your dried crust mixture:
Yay! Now you can form this into 9 mini crust shells.
Be sure to oil each muffin tin before shaping your crusts (unless you're using paper muffin liners - then you won't need to):
Roughly 2 heaping Tbsp of Crust mixture into each mold:
Pack it all down...
Now place your crusts into the freezer. This will set them so you can easily remove the crust from the shells without having them break.
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Step 2. Making your Lime in the Coconut Cream Pie filling
Into your food Processor Combine the following:

1 & 1/4 c Cashews soaked (see Important Notes About Today's Recipe for details on soaking)
1 c Young Thai Coconut Meat //or// The Meat of 1 Young Thai Coconut (basically the same thing)
1/4 c Young Coconut Water 
1/4 c Plus 3 Tbsp Coconut Nectar 
4 Tbsp Date Paste //or// 4 heaping Tbsp Coconut Crystals (also known as Coconut Palm Sugar)
4 Tbsp melted Coconut Butter  
2 Tbsp Lime Juice
1/4 tsp Sea Salt
Puree Everything Together for 5 minutes.
Yes, I said 5 Minutes! (You may need to stop in the first minute or so to scrape down the sides of your food processor once or twice):
Stopping to scrape things down.
Five minutes later - everything is perrfect!
I'm sure you can tell by my finger-print that I've tasted this to be sure.
It's gooood!
This next step is very important:
Place your Coconut Cream into a container with a lid and let it chill until it firms up (this will take about 2 hours.
Final Step. Putting Everything Together
Optional (seen above): Dried-shredded Coconut and Lime Zest for the toppings!
I used an icing/piping bag to fill my crust shells, but you could also use a plastic baggy with one of the corners snipped off.
Get your crusts out of the freezer (they should stay there until you are ready to fill them, that's an order!)
Fill them up!
The reason why you only see 6 mini cream pies here is because I'm an airhead and forgot to oil 3 of the muffin molds - when I tried taking the crusts out they broke. *sadness* It's okay though! I reshaped them and they're back in the freezer firming up. If you're not using paper muffin liners you better oil that tin!
Sprinkle your dried Coconut and Lime zest on top, and pop those cuties back into the freezer until you're ready to serve/eat them!
Remove them 10-15 minutes before serving and enjoy!
For an extra zing of flavor: Serve with a small wedge of lime and encourage your guests to "squeeze" their lime over the top of their cream pie.
In my case I'll be transporting these little buggers in a cooler over to my friend, Rachel's (of One Pretty Thing) house in a little bit. Yay for bringing surprise treats to your awesome friends!

I hope you guys enjoyed my adventure with Young Thai Coconut, thanks again to my gal pal Erin for the recipe request! Wishing you all a wonderful tasty weekend.

xoxo,

6 comments:

  1. So gorgeous!! I love coconut & lime so this will be a really fun recipe to try. Wow-you are awesome at the pictures and details:) A lot of work went into this post. Thank you.

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  2. seriously fantastic recipe here, i <3 coconut

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  3. Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

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  4. Oh my god, they look heavenly. I can't wait to make them!!!!!!

    Its funny, last night I told Luke I wanted a coconut cream pie, I swear!!! He got Boston Cream Pie and I was bummed. Thank you so much for making my dreams come true!!!!!!!!! Xoxoxo

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  5. What a darling little treat! Bring some over for me now plzzzz. Or have you eaten them all already??

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  6. I will use our key limes for the juice!! We have a really great key lime tree in the back yard.
    So beautiful your mini pies!!
    Peace & Raw Health,
    E

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