September 2, 2024

Easy Coconut Pie

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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.

 

September 2, 2021

Cocada Amarela

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Cocada Amarela

(Angola Coconut Dessert)

September 2: World Coconut Day

We go nuts for coconuts, especially since Islander grew up eating a lot of it in Hawaii. The tropical fruit is grown in warm climates around the world and it has made its way into African recipes as well, such as cocada amarela. This shredded coconut dessert from Angola was influenced by the cuisine of Portugal. Cocada amarela blends the best of both countries, making this a sweet treat and global goody on World Coconut Day!

Recipe

(Adapted from Whats4Eats)

Ingredients

  • 3 cups water
  • 1 cup sugar
  • 2 cloves
  • 2 cups coconut, unsweetened, grated
  • 6 egg yolks, beaten
  • Salt, pinch
  • 1 teaspoon ground cinnamon (optional)

Directions

In a large pot, boil together the water, sugar and cloves. Reduce heat to medium and simmer for another 15-20 minutes until it becomes like a syrup (or the temperature reaches 230 degrees F on a candy thermometer).

Remove from heat and discard the cloves. Reduce to low heat. Stir in the coconut, being careful not to burn the bottom of the pan. In a small bowl, beat the egg yolks with a pinch of salt.

Add a spoonful of the hot coconut mixture into the egg yolk to temper it. Gradually add the rest of the beaten egg yolks and coat it until the dessert turns yellow.

Return everything to the pot and cook over very low heat for another five minutes, stirring constantly so the yolks do not curdle. Scoop into dessert plates and sprinkle with ground cinnamon (optional).

Notes

  • Search our blog for other recipes containing coconut.
 

September 2, 2020

Buko Pandan Salad

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Buko Pandan Salad

September 2: World Coconut Day

For our marriage preparation ministry, we usually sponsor the “mixed couples” from our church. It makes sense because we are a mixed couple ourselves and can relate our experiences with them. Sometimes we are assigned a young couple where the bride and/or groom is Filipino. Their parents and grandparents would like them to incorporate Filipino traditions (13 coins, veil and cord) in their wedding ceremony, so we practice at our house. To get them in the mood and excited about their cultural customs, we have a Filipino theme night and serve Filipino foods for dinner. One of our brides wanted to share a dessert and brought buko pandan salad. It brought back happy childhood memories for Islander who ate it at relatives’ parties!

We had leftover young coconut (buko) shreds from our buko pie recipe and Islander was able to make this sweet salad at home on the mainland. Thanks to our bride Jobelle for sharing the dessert and the recipe. Serving and eating this buko pandan salad is a wonderful way to observe World Coconut Day!

Recipe

(From Jobelle B.)

Ingredients

  • 3 cups buko (young coconut meat), shredded
  • ½ cup quick-cooking tapioca pearls + water
  • 2 cans (7 ounces) table cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (5 ounces) evaporated milk
  • ½ – 1 teaspoon pandan extract (we used Butterfly brand—see Notes)
  • 1 jar nata de coco (cubed coconut gel), drained
  • 1-2 cans green ai-yu jelly, sliced

Directions

In a saucepan, bring 4-5 cups water to a boil. Add the tapioca pearls and cook for 5-10 minutes until no longer white in the middle. Immediately strain and rinse with cold water. Set aside. In a large mixing bowl, pour the table cream and mix with the cooked tapioca.

Pour the condensed milk and evaporate milk. Stir in the pandan extract. Drain the nata de coco from the jar and add to the mixture.

Open the can of green jelly and slice into cubes. Gently fold into the mixture. Mix in the buko until well blended. Cover and chill for at least an hour. Serve cold.

Notes

  • If using frozen buko, defrost, rinse and dry completely. If it is too wet, it could spoil easily and ruin the dessert.
  • Butterfly brand pandan extract is thick and bright green but other brands of pandan flavoring are thinner and/or clear color. Adjust accordingly and add a few drops of green food color if desired.
  • Green gelatin, agar-agar or gulaman may be used instead of the canned green ai-yu jelly.
  • In addition to nata de coco, kaong (sugar palm fruit) in a jar could be used in this recipe.
  • Search our blog for other coconut recipes.

 

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