Monday night involved a lot of eye rolling induced by amazing food and it all happened thirty eight floors above London as the rain lashed at the windows and the golden tree swayed in the wind at Sushi Samba.
After excitedly waiting three weeks for our booking on a Monday of all days to roll through, waiting was so worth it. All three of us concluded that any date who doesn’t take us to this location will be nullified, the food and bill all worth it.
Going home more satisfied than ever I sliced a piece of this triple coconut cream pie and finished the night the only way I could, layers of coconut flavor in the pastry, custard and slight crunch on the top.
Yes, coconut cream pie may be an American invention, it surely doesn’t lend itself to difficult ingredients or a one-size-fits-all recipe.
The best part about this recipe is that the pastry avoids dairy, making it perfectly acceptable to vegans and if you prefer coconut whipped cream than this could be a vegans dream come true (making eggless custard also necessary however).
While Coconut Cream Pie day may have been last week, it’s never inappropriate to have this, such as breakfast on a Sunday like I did.
Triple Coconut Cream Pie
2 1/2 cups flour
1/3 cup superfine/caster sugar
2 tablespoons corn starch
2 tablespoons desiccated coconut
1/2 vanilla bean, seeds scraped out
1/2 cup ice water
200g/1 cup coconut oil, chilled
4 tablespoons superfine/caster sugar
4 tablespoons ice water
275ml coconut milk
3 tablespoons flour
3 egg yolks
1/2 teaspoon vanilla extract
200ml whipped cream
2 tablespoons confectioner’s/icing sugar
1/2 cup shredded coconut, toasted
To make the pastry, combine the flour, sugar, corn starch, coconut and vanilla seeds in a bowl. Make a well in the center and pour in the ice water and coconut oil. Mix until combined, then turn onto a lightly floured surface and knead until the coconut oil is fine.
Wrap and refrigerate for 30 minutes. Preheat the oven to 180°C/350F. Remove and roll into a 1/4 inch thick pastry (if the edges crack, just knead the dough for a couple of minutes and then roll out).
Lay and press into a pie dish and blind bake for 15 minutes or until the edges go slightly golden. Remove the baking beans and bake for a further 20 minutes or until golden. Set aside to cool.
Meanwhile, heat the sugar and ice water in a saucepan and heat on medium until bubbling and the sugar is dissolved, but not boiling. Remove from the heat and set aside.
Place 80ml of the coconut milk into a saucepan with the vanilla extract, on medium heat until bubbling, but not boiling. With a further 20ml of the coconut milk, make a paste with the flour until smooth. Add in the yolk and combine until well mixed.
Add to the warmed milk and stir constantly until thickened. Pour in the sugar syrup and stir until combined. Lastly, add in the remaining coconut milk and stir constantly until thickened, approximately 3 minutes.
Remove from the heat and allow to cool for approximately 5 minutes than pour into the pie base.
Refrigerate for a minimum 30 minutes, but preferably an hour or more.
Whip the cream until soft peaks and spread evenly over the top. Finish with the shredded toasted coconut.
If the dough is slightly crumbly after refrigeration, knead it on a floured surface for approximately a minute and then roll out as this should no longer happen.
The dough and custard can be made a day ahead and kept covered in the refrigerator and the cream whipped just prior to serving.
The coconut can be toasted up to a week in advance and kept in an airtight container. To toast, preheat the oven to 100°C/210F and place the coconut on a tray, lightly covering the base, bake in the oven for approximately 10 minutes or until golden on the edges.