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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
for pie |
3 tablespoon water |
1 knox gelatin |
1 (14oz) can unsweetened coconut milk |
1 (15oz) can cream of coconut |
3/4 cup heavy cream,chilled |
1 crumb crust |
3/4 cup sweetened flaked coconut,toasted |
for coconut sauce |
1 (15oz) can cream of coconut |
6 tablespoons cocoa |
1/2 teaspoon vanilla extract |
1/2 teaspoon pure coconut extract |
pinch of salt |
combine the cream of coconut and cocoa in saucepan,heat ,whisking until the cocoa is dissolved and sauce is smooth.remove from the heat and stir in the vanilla and coconut extracts,and salt.cover and can keep at room temperature,just reheat before serving with a slice of the cream of coconut pie. |
Directions:
1. Place gelatin in a bowl with the water,let stand until dissolved.
2. Combine the coconut milk and cream of coconut in a saucepan.
3. Bring just to a boil,stirring.
4. Remove from the heat and whisk in the gelatin.
5. Transfer the contents to a bowl over a larger bowl filled with ice.
6. Let the mixture set,then whisking occasionally,until mixture starts to thicken,about 30 minutes.
7. In bowl,whip the heavy cream until it holds soft peaks.
8. Fold the whipped cream into the coconut mixture.
9. Pour into crumb crust.
10. Cover,with plastic wrap,refrigerate until filling is set,about 8 hours.
11. Before serving ,sprinkle with toasted coconut.
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