triple coconut cream pie with roasted coconut and rum whipped cream

I'm so excited to share this beautiful pie with you.

I made it for my husband's birthday a few weeks ago. He's not much of a cake guy, but he does love pie . . . so we made him a birthday pie . . . a triple coconut cream pie!

It's not your ordinary Coconut Cream pie though . . . this one has coconut throughout it, every layer, even in the crust! If you're a fan of coconut then I know you'll love this recipe, too!

My husband is quite 'particular' (to put it nicely), so when he complimented the pie ~ I knew it was good!

Personally, I don't like the texture of coconut, but I do like the flavor. If you're like me, then omit the roasted coconut . . . and then you, too, can enjoy the creamy coconut custard goodness this pie offers, without the coconut flakes.

This recipe is definitely a keeper! Enjoy!

Ingredients

refrigerated pie crust, softened as directed on box (I use Trader Joe’s brand)

1 can (13 ½ oz) coconut milk, shaken well

½ cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted

1 cup whole milk

½ vanilla bean, split 

2/3 cup sugar

¼ teaspoon salt

5 large egg yolks

¼ cup cornstarch

½ teaspoon coconut extract

2 tablespoons unsalted butter, cut into four pieces

rum whipped cream topping

1 ½ cups heavy whipping cream, COLD

1 ½ Tablespoons sugar

2 teaspoons dark rum (or 1 teaspoon vanilla, or 1 teaspoon rum extract)

¼ cup sweetened shredded or flaked coconut, toasted

1 oz white chocolate, shaved

Preparation

Heat oven to 450°F.

Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, and then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.

Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.

Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust. Press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Look at those vanilla bean specks . . . yum!

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Simply Suzannes at Home 

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mini angel food cakes

Angel food cake reminds me of my dad.

It was his favorite cake ~ of all time. 

My mom baked him an angel food cake from scratch, at least once a month. She made a simple glaze for it too . . . powdered sugar and cream, I think.  

It's about that time of year when my family and I gather over a big meal at Buca di Beppo's to share in one another's company, laughter, and to remember my dad . . . all over yummy food and amazing desserts! 

With every passing year, I plan an activity, or share a dessert, that reminds us of our dad.

His favorite candy was See's Divinity. I thought I would tackle the candy-making challenge last year, and made home-made divinity . . . and packaged the candy for each of my siblings and our mom.  It was a hit!

So when I found these adorable MINI angel food cake pans a few months ago, I thought it would be neat to bake mini angel food cakes in honor of my dad for this year's memory celebration.  
    

 

My mom didn't stray much from recipes, so I thought I would bake these lightly sweet cakes with a twist. My dad loved coconut . . .  so I added coconut water to the recipe . . . and sprinkled coconut on them as well.  
  

I'm a traditionalist when it comes to baking desserts from scratch. 

BUT . . . I was told that BOXED angel food mix produces a slightly sweeter cake ~ compared to a cake made from scratch. 

If you've ever had angel food cake, then you know that it's texture is ever so soft ~ like clouds ~ and is mildly sweet. Some would say that it needs to be sweeter. If that's your preference, then preparing the box mix is for YOU.

I made both . . . one from a BOX mix . . . and one from scratch (Paula Deen's recipe). I thought both were good. There's something special about making it from scratch . . . it just makes me smile; but for ease . . . the box mix is just fine.

In honor of my dad, I will make mini angel food cakes for my siblings and mom . . . from scratch. 

For those looking for a quick and easy recipe, then I recommend the one below.

And if you can't find coconut water at your local market, then follow the directions on the box . . . and add 1 teaspoon of coconut extract.

For fun, I attached a polka dot flower sticker to a paper straw . . . and nestled it into the cake! So pretty!

 Ingredients

Cake

1 (16-ounce) box angel food cake mix

2/3 cup coconut water

Marshmallow Frosting

1 cup sugar

1 tablespoon light corn syrup

1/4 teaspoon cream of tartar

2 egg whites

1/4 cup marshmallow cream

1/2 cup coconut flakes, for decorating 

Preparation

For the cake 
Preheat the oven to 350 degrees F.

Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.

for the frosting

Bring 2 cups water to a simmer in a medium saucepan.

In a large glass bowl that will fit over the saucepan  combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepan and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.

Frost each cake with the icing and sprinkle with coconut flakes.
To make colored coconut flakes, add 2 drops of food coloring to 2 cups of coconut flakes and stir until coconut flakes have smoothly and completely changed color.

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