Triple Coconut Cream Pie

I bought some coconuts for props (because we're making a little video for church based on "Jungle Book".)  A friend is coming for dinner and said we should have the coconuts.  I've never used fresh coconut before, but decided to give it a try.  We have a lot of whipping cream in the fridge, so I decided to try this recipe from the Dahlie Bakery in Seattle.  I used the link from Family Friendly Food for the recipe.  (Clink the link for the details.)

I found this video was so helpful.  Since moving to the UK my grandma's never fail pie crust recipe hasn't worked so well.  I'm always on the lookout for how to make a decent pie crust and the video gave some great tips.  (Mainly to have everything, including the pie plate, very cold.)

The pie was good and rich.  But I made the crust a bit too thick!

I thought I rolled the pie dough thin enough but in hindsight I wish I would have gone thinner.

 And the tip about tucking the crust under around the top made it looked pretty.

Blind baked the crust, then made the coconut custard.

Cooled the custard and then poured it in the crust.

It took me ages to open the coconut.  I tried draining the coconut water.  Then a hammer.  Finally I just banged it against the cement step outside.  I cooked the coconut for about 20 minutes at 400 degrees, which helped to peel it.  But it was still difficult to shave.

Then I browned the coconut.

Whipped the cream and then topped with the shaved coconut and shaved white chocolate.

Momofuku Cereal Milk with Chocolate-Hazelnut Thing (vegetarian vesion)

So, you know I'm not a great photographer, right?  Sorry about the shadows.

Anyway, I've never made panna cotta before, so this was fun.  I don't think I've ever even had panna cotta.  I modified the Momofuku recipe a little to make this dessert suitable for Niall. 


To make the Cereal Milk vegetarian I used agar flakes instead of gelatin.  I halved the recipe (and also used 2% milk instead of whole) and after straining the cornflakes I had almost two cups of liquid.  I poured the liquid into a pot, added the brown sugar and salt, and sprinkled two heaping tablespoons of agar flakes on top.  I heated the liquid on the lowest heat possible without stirring.  Once the liquid was piping hot (but not boiling) I stirred in the agar flakes and continued stirring until they dissolved.  Then I poured the milk into the molds. 

Niall (who has had panna cotta) said this was a little stiff.  It may be because of the agar but most likely it's because of who was making it.  Maybe the tablespoons shouldn't have been quite so heaping. Overall, this was pretty good.  Niall probably liked it more than me because I'm not a fan of hazelnuts.  The Cereal Milk on its own tasted like milk and cereal.  But adding the chocolate-hazelnut thing with the caramelized corn flakes added sweetness and salt.

The chocolate-hazelnut thing has a praline paste, which is roasted hazelnuts with caramelized sugar.  I poured the caramel into the blender with the nuts and almost broke the blender.  (The sugar hardened right away and stuck to the sides. Luckily Niall got it fixed and cleaned.)  Once we had the paste, I mixed sugar,  powdered milk, salt, butter and cornflakes and then baked them in the oven.  Then mixed together the bittersweet (okay, half semi-sweet half baking chocolate) with the praline paste and other ingredients.  The book calls for gianduja, but I cheated and just used Nutella.  I spread the mix on waxed paper and topped with the caramelized cornflakes.  I didn't do it fast enough and the cornflakes didn't stick. 

I put it in the freezer.  After it was cold, I broke it into pieces and sprinkled it on top of the panna cotta, which had been removed from the mold.  You're supposed to make an avocado puree as well, but I didn't.  We still have half of this left (it's in the freezer) so maybe next time I'll add the avocado.

Momofuku Shortcakes with Macerated Strawberries and Whipped Cream

I was in the local food market and English strawberries were on sale.   They looked so perfect and small.   So I bought them and made the Momofuku shortcakes.  I was worried that macerated strawberries would mean adding all these extra ingredients to the beautiful little berries.  But it was only a little sugar, which was divine.  The shortcakes are good and sweet and salty.  But my first attempt did not turn out well.  The shortcakes were flat. 

For the next batch I added more flour and made the shortcakes a little bigger.  The cookbook said to bake for 11 minutes.  But it was closer for 15 for me.  These shortcakes turned out much better!

I wasn't sure about the sour cream whip cream, but a day later...I'm sold.  The dessert is really filling, and less sweet than the strawberry shortcake I'm used to.  But I liked it and I'll have it again.