Easy Coconut Pie

September 2: World Coconut Day

We are so grateful to our wedding godfather, Marvin L., who did a lot to help us get settled in Oklahoma when we were newlyweds—way back in 1996!!! He would come over to check up on us in our little one-bedroom starter apartment to see if we needed anything, sometimes dropping off some food because we did not yet own a lot of cookware and had not stocked our tiny pantry with staples and ingredients to make our meals.

The first week we had moved in, Daddy called one day from Hawaii and said he missed his baby girl. Islander lost it and was crying because she was super homesick. Marvin was there and saw how sad she was. The next time he came over with food, he brought a comforting coconut dessert. It was an easy recipe, but he hoped that the tropical treat would ease some of Islander’s adjustments to the mainland and marriage. For sure, that caring gesture cheered her up.

Now that we have moved back to Hawaii after all these years and reunited with her parents, Islander found his old recipe and made it for them. It really has the familiar flavor of the islands.

Mahalo to Marvin for his love, prayers and care—and for the recipe of this easy coconut pie. Celebrate the comfort of coconut in this simple pie, especially on World Coconut Day.

Recipe

(Adapted from Betty Crocker)

Ingredients

• 1 cup flaked or shredded coconut
• 2/3 cup sugar
• ½ cup Bisquick brand pancake and baking mix
• ¼ cup unsalted butter, melted
• 1 ¾ cup milk (we used lactose free)
•  1 ½ teaspoon vanilla
• 4 eggs, lightly beaten

Directions

Grease a 9-inch pie plate and set aside. In a mixing bowl, combine the coconut, sugar and Bisquick.

Melt the butter and cool slightly. Pour into the Bisquick mixture. Stir in the milk and vanilla.

Mix in the eggs until batter is smooth. Set the greased pie plate on a baking sheet. Pour the batter into the pie plate. Bake in a preheated oven at 350 degrees F for 50 minutes to an hour, checking with a toothpick or knife for doneness. Remove from the oven and put the pie plate on a wire rack to cool completely. Sliced into wedges and serve. Cover and refrigerate any leftovers. Reheat for a few seconds on the microwave.

Notes

• If using sweetened flaked or shredded coconut, reduce the sugar slightly.
• We like to add a ½ teaspoon of coconut extract or flavor to boost the coconut taste.
• Search our blog for more coconut recipes.

Eneksa Agaga (Micronesian Red Rice)

September: National Rice Month

When Islander used to teach a group of international students for summer school in Hawaii, some of them included young adults from Micronesia (Guam, Yap, Palau, Chuuk, Pohnpei and Marshall Islands). They adapted to the Hawaiian culture and climate very well as they came from similar backgrounds.

Everyone looked forward to the last day of class, not only because they would have completed their studies. But it gave everyone an opportunity to taste each other’s foods at a potluck party. The Micronesian students often shared eneksa agaga (red rice) as it contained affordable ingredients to feed a crowd. 

Annatto is what gives the rice (the recipe originated in Saipan) its vibrant hue as well as a subtle flavor. Annatto seeds are often soaked with water to cook the rice. But the powder (also known as atsuete or achuete in the Pacific Rim and achiote in Latin America) is more convenient, according to Islander’s students. Red rice is the perfect accompaniment to island barbecues and buffets.

One of her students from Pohnpei presented her with a shell medallion as a teacher appreciation gift. It is one of Islander’s most treasured cultural items and is pictured with the eneksa agaga she cooked to honor her students during National Rice Month.

Recipe

Ingredients

• 1 cup uncooked rice, rinsed and drained
• 1 cup onion, chopped
• 2 strips of uncooked bacon, chopped
• 1-2 cloves garlic, minced
• 2-3 teaspoons annatto/achiote/atsuete powder
• 2 cups water
• Salt and pepper to taste

Directions

Rinse and drain the rice. Chop the onions and bacon. Heat a pan over the stovetop and saute the bacon to render out the oil (about 2 minutes). 

Add the onions and garlic and stir-fry until the onions are softened. Sprinkle the annatto powder over the onions and stir well. Add the water and bring to a boil. 

Stir in the rice. Lower the heat to medium low and cover the pan. Simmer for 10 minutes, checking no more than twice to see if the rice has absorbed all the water. Stir to blend the red color evenly and prevent the rice from sticking to the bottom of the pan. Season with salt and pepper. Cover the pan and cook for another 10 minutes. Remove from heat. Stir again and adjust seasonings. Let the rice rest for 5 minutes in the pan before transferring on to a serving platter.

Notes

• Adjust the amount of annatto/achiote/atsuete powder for desired deepness of color. Annatto powder in the spice jar is darker than achiote/atsuete powder in the packets.
• Search our blog for more rice recipes.