Coconut And Almond Cream Pies Recipes

COCONUT AND ALMOND CREAM PIES

Steps:

• 1.) Pre-heat the oven to 180 deg C (350 deg F) - spray 12 silicone cupcake cups (or your cupcake pan) with cooking oil CUPS: 2.) Combine the Coconut, Caster Sugar and Egg Whites - press onto the bottom and up the sides of the cups - have a cup of water close and dip your fingers every now and then to help shape the Coconut mixture 3.) Bake 10 - 15 minutes or until the edges are light golden - cool in cups/pan completely before removing FILLING: 4.) Beat together the Almonds, Milk, Vanilla, Lemon Juice and Honey until smooth 5.) Dissolve the Gelatin in the Boiling Water 6.) Whilst beating add the dissolved Gelatin in a thin stream to the Almond/Milk mixture - pour mixture into the baked Coconut cups and place on a lined baking sheet - bake 25 - 30 minutes or until the filling is set 7.) Remove from the oven - let cool completely

COCONUT-ALMOND ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour.
• Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely.
• Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours.
• Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.

COCONUT CUPCAKES WITH ALMOND CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
• Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
• Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
• Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

ALMOND-COCONUT CREAM PIE

Steps:

• Heat oven to 350°F. Have a 9-in. pie plate ready.
• Crust: Process cookies in food processor to make fine crumbs. Add butter; process to blend. Press in pie plate. Bake 10 minutes or until lightly toasted around edge. Cool on a wire rack.
• Meanwhile make Filling: Mix 3⁄4 cup sugar and the cornstarch in a medium saucepan. Whisk in milk. Place over medium heat; stir gently with whisk (if stirred too briskly Filling will be thin) until thickened and boiling (about 15 minutes), scraping bottom and corners of pan to prevent scorching. Boil 1 minute; remove from heat. Whisk 2 cups into yolks; stir back into saucepan. Stir over low heat 2 minutes. Remove from heat; stir in butter until melted.
• Pour half into a medium bowl. Stir in coconut and vanilla; pour into Crust. Stir almonds, almond extract and food color into saucepan; pour over coconut layer. Cover surface of pie with plastic wrap. Refrigerate until cool, about 3 hours.
• To serve: Beat cream with mixer on high speed until stiff peaks form. Spread over pie; garnish with almonds.

COCONUT ALMOND CREAM PIE

Steps:

• Preheat oven to 325 degrees F. Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool.
• In heavy saucepan, combine EAGLE BRAND® with egg yolks. Add water, almond extract and pudding mix; beat until well blended.
• Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes.
• Beat in sour cream. Stir in remaining 1/2 cup coconut.
• Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Store leftovers covered in refrigerator.