Coconut Pastry Cream Food

COCONUT PASTRY CREAM

Steps:

• Bring milk, cream of coconut, coconut, and vanilla bean and seeds to a simmer in a medium pan over medium-high heat. Remove from heat. Let steep 1 hour.
• Put egg yolks, sugar, cornstarch, and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until thick and pale, about 5 minutes. Reheat milk mixture until hot. With mixer on medium-low speed, slowly pour in milk mixture. Transfer to saucepan. Cook over medium heat, whisking constantly, until boiling. Strain through a fine sieve. Let cool completely. Whisk before using.

COCONUT CREAM PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
• Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
• For filling:
• Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
• For topping:
• Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
• Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

TRULY COCONUTTY CREAM PIE

Steps:

• To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
• Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
• Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
• Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
• Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
• Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

PIñA COLADA PASTRY CREAM

Steps:

• In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
• Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
• Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
• Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
• Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

COCONUT CREAM PIE PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
• Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
• Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

COCONUT CREAM CAKE

Steps:

• Bake at 350-- two 9" inch greased and lined bottom parchment paper.
• Pastry Cream: whisk sugar and cornstarch together in a bowl.
• Add eggs and whisk until smooth.
• Place coconut milk, half and half and vanilla bean in a saucepan.
• Heat to simmering.
• ladle out about 1/3 of the liquid and stir into the egg mixture.
• Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
• Let boil for 1 minute stirring all of the time.
• Pour through a strainer into a bowl and Stir in vanilla and coconut.
• Place plastic wrap over custard so that it is touching the surface.
• Refrigerate overnight.
• CAKE: In a miuxer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
• Add eggs, on at a time, scraping down after each addition.
• Add vanilla.
• Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
• Be sure to scrape bowl down after each addition.
• Pour batter into cake pans.
• Bake for 25-30 minutes or until it tests done.
• Cool When cool, split cake layers in half.
• Fill with coconut pastry cream.
• Frost with buttercream (Mousseline Buttercream recipe#45835) Serve on a pool of chocolate sauce.

DELUXE COCONUT CREAM PIE

Steps:

• To make the pastry cream, combine the milk and coconut in a medium saucepan.
• Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.
• Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
• In a bowl, whisk together the eggs, sugar, and flour until well combined.
• Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking.
• Then add the warmed egg mixture to the saucepan of milk and coconut.
• Whisk over medium-high heat until the pastry cream thickens and begins to bubble.
• Keep whisking until the mixture is very thick, 4 to 5 minutes more.
• Remove the saucepan from the heat.
• Add the butter and whisk until it melts.
• Remove and discard the vanilla pod.
• Transfer the pastry cream to a bowl and place it over a bowl of ice water.
• Stir occasionally until it is cool.
• Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold.
• The pastry cream will thicken as it cools.
• When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
• In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed.
• Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.
• Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
• For the garnish, preheat the oven to 350°F.
• Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.
• Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.
• On The Plate: Cut the pie into 6 to 8 wedges and place on dessert plates.
• Decorate each wedge of pie with white chocolate curls and the toasted coconut.
• A Step Ahead: If not serving immediately, keep the pie refrigerated, covered with plastic wrap.
• The finished pie should be consumed within a day.
• Prepare the garnishes just before serving.
• The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above.
• Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.