Rick Bayless'S Yucatecan-Style Fresh Coconut Pie Recipe

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Rick Bayless'S Yucatecan-Style Fresh Coconut Pie
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Ingredients
10
Count
Nutrition
512
Calories
Total time
80
Minutes
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Ingredients:

  • 1 cup slivered almonds
  • 3 tbsp sugar
  • 4 oz firm white bread , torn into pieces (abt 5 -slices)
  • 1 medium coconut , with lots of liquid inside
  • 2/3 cup sugar
  • 3 large egg yolks
  • 1 tsp vanilla
  • 1/2 cup sour cream

Directions:

  1. Preheat the oven to 325 degrees.
  2. Toast the almonds on a baking sheet in the oven stirring occasionally,until golden, 7 to 10 minutes.
  3. Cool; set 1/2 cup of the almonds aside.
  4. Ina food processor; pulverize the remaining almonds with the sugar.
  5. Add thebread and pulse the machine until reduced to fine crumbs.
  6. Drizzle in themelted butter and pulse to mix thoroughly.
  7. Evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
  8. Refrigerate several minutes to set.
  9. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 ofthe coconut's eyes (the dark indentations on one end), then drain thetrapped liquid into a cup (strain if it contains any bits of coconutshell).
  10. Place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
  11. With a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
  12. Use a paring knife or avegetable peeler to peel away the dark brown skin.
  13. In a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
  14. Measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
  15. Raise the oven temperatureto 350 degrees.
  16. In a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
  17. Simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
  18. Pour into a large bowl, then stir in the 2 1/2 cupsof coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
  19. 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.
  20. Cool on a wire rack.
  21. 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.
  22. Coolthe pie completely and slice.
  23. Place the pie back in the oven and heat for 10 minutes.
  24. Serve with sour cream and coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 511.57 Kcal (2142 kJ)
Calories from fat 362.74 Kcal
% Daily Value*
Total Fat 40.3g 62%
Cholesterol 108.69mg 36%
Sodium 124.65mg 5%
Potassium 384.24mg 8%
Total Carbs 31.89g 11%
Sugars 17.45g 70%
Dietary Fiber 7.55g 30%
Protein 10.23g 20%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 2%
Iron 2.6mg 15%
Calcium 188.9mg 19%
Amount Per 100 g
Calories 341.41 Kcal (1429 kJ)
Calories from fat 242.09 Kcal
% Daily Value*
Total Fat 26.9g 62%
Cholesterol 72.54mg 36%
Sodium 83.19mg 5%
Potassium 256.44mg 8%
Total Carbs 21.28g 11%
Sugars 11.65g 70%
Dietary Fiber 5.04g 30%
Protein 6.83g 20%
Vitamin C 1.2mg 3%
Iron 1.7mg 15%
Calcium 126.1mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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