![]() We highly recommend using unsalted butter for this recipe, if all you have on hand is salted you will want to omit the added salt from both the crust and the filling. ![]() We definitely don’t want to do all of this work and then end up with a soggy bottom as Paul and Mary like to say (Great British Baking Show reference in case you were wondering). Letting the filling cool will prevent it from softening the bottom of the pie crust. Whisk for about 2 minutes, then let cool for about 20 minutes. Once the filling has reached the desired consistency, remove it from the heat and add the vanilla bean paste or extract, coconut extract and butter. ![]() The goal here is to get your filling as thick as possible (as thick as you’d want it for the final product) because you’ll add in butter which will loosen it up.ĬOOL. If you need to, you can turn down your heat a little. You’ll have to continually whisk to prevent scorching. Allow the mixture to cook for about 6-12 minutes until it becomes VERY thick. Gradually pour the filling back into the saucepan and whisk every 30 seconds or so until the mixture thickens. Discard the coconut left in the pan, and place the pan back onto medium heat. Since it’s warm, you’ll have to whisk it continuously to prevent the eggs from scrambling. The strained milk gets gradually poured into a bowl with egg, egg yolks and cornstarch. Then, I use my favorite pasta clip (it attaches to the side of the pan) to strain the mixture. I steep the coconut flakes in the milk mixture to help enhance the flavor of the finished product. No chopped up bits of coconut, because most people can’t stand the stringy, chewy texture of it once its cooked.
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