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Rick Bayless’s Yucatecan−Style Fresh Coconut Pie
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Cup Slivered almonds
Tablespoon Sugar
Ounce Firm white bread − (abt 5 slices); torn into pieces
1/2 Tablespoon Unsalted butter; melted
Medium Coconut with lots of liquid inside
Cup Heavy cream
/3 Cup Sugar
Large Egg yolks
Teaspoon Vanilla
/2 Cup Sour cream
Preheat the oven to 325 degrees. Toast the almonds on a baking sheet in the
oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup
of the almonds aside. In a food processor; pulverize the remaining almonds
with the sugar. Add the bread and pulse the machine until reduced to fine
crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat
the mixture over the bottom and sides of a 3/4−inch deep, 9−inch tart pan
with a removable bottom. Refrigerate several minutes to set. Twist a
corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's
"eyes" (the dark indentations on one end), then drain the trapped liquid
into a cup (strain if it contains any bits of coconut shell). Place the
coconut on a baking sheet and put into the oven for about 15 minutes to help
loosen the flesh from the shell. With a hammer crack the coconut into
several pieces, then use a small knife or screwdriver to pry the flesh from
the shell. Use a paring knife or a vegetable peeler to peel away the dark
brown skin. In a food processor (or, with determination and stamina, using a
four−sided grater) grate the coconut into medium−fine shreds. Measure out 2
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/2 cups for the pie; reserve the remainder for the garnish. Raise the oven
temperature to 350 degrees. In a small (1− to 1 1/2−quart) saucepan, combine
the coconut water, cream and sugar. Simmer over medium heat, stirring
frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large
bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds,
the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop
in the coconut filling and bake in the middle of the oven until set and
lightly browned on top, 30 to 35 minutes. Cool on a wire rack. While the pie
is baking, toast the reserved coconut on a baking sheet in the oven,
stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie
completely and slice. Place the pie back in the oven and heat for 10
minutes. Serve with sour cream and coconut. This recipe yields 8 servings.
Rick Bayless’s Yucatecan−Style Fresh Coconut Pie
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