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. Riding the lift up as it swiftly rode all the way up to floor thirty six, with my stomach jumping and my eyes trying to focus on London which got smaller and smaller the higher up we got.
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 makes this the kind of pie I haven’t seen enough of on American shores. 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 so this is my take.
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).
I have tried and failed multiple times to make coconut whipped cream…there is magic and it’s a unicorn that I can’t seem to find. If you know how to follow the countless recipes online then give this a go, though I have been told that the whipped cream on top is perfect and coconut whipped cream would make it too coconutty (is there such a thing?!!).
Triple Coconut Cream Pie
Recipe by Roamingtaste
2 cups flour
1/4 cup superfine/caster sugar
2 tablespoons corn starch
2 tablespoons desiccated coconut
1/2 vanilla bean, seeds scraped out
1/4 +1 tablespoon cup ice water
3/4 cup coconut oil, chilled
6 tablespoons superfine/caster sugar
6 tablespoons ice water
400 milliliters coconut milk
1 teaspoon vanilla extract
5 egg yolks
1/3 cup corn starch
300 milliliters whipped cream
2 tablespoons confectioner’s/icing sugar
1/4 cup shredded coconut, toasted
Grease your pie dish and set aside.
To make the pastry, combine the flour, sugar, corn starch, coconut and vanilla seeds in a bowl. Make a well in the center and add in the ice water and coconut oil. Mix with two forks or a pastry blender until combined and still slightly sticky to the touch (if too sticky add a tablespoon more flour).
Lay your pastry between two sheets of non stick baking paper and carefully roll out until 1/4 inch thickness. Lay and press into your pie dish, shaping the edges as you prefer. Place in the freezer for minimum 30 minutes or up to overnight.
Preheat your oven to 220C/425F and once it has reached the temperature, remove your pastry from the freezer and prick with a fork. Place in the oven and bake for 8 minutes.
Remove and allow 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 add the coconut milk into a saucepan with the vanilla extract.
Whisk the egg yolks and corn starch until combined, add the slightly warmed coconut milk and whisk together. Pour the full mixture into the saucepan on medium heat, whisking until thickened.
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.
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.