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Rick Bayless's Yucatecanstyle Fresh Coconut Pie Recipe

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Rick Bayless's Yucatecanstyle Fresh Coconut Pie
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Ingredients
10
Count
Nutrition
511
Calories
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Ingredients:

  • 1 cup slivered almonds
  • 3 tbsp sugar
  • 4 oz (about 5 slices) firm white bread , torn into pieces
  • 1 medium size 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 F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's eyes (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cup s for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. 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. Cool on a wire rack. 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. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 511.15 Kcal (2140 kJ)
Calories from fat 362.71 Kcal
% Daily Value*
Total Fat 40.3g 62%
Cholesterol 108.69mg 36%
Sodium 123.81mg 5%
Potassium 384.02mg 8%
Total Carbs 31.81g 11%
Sugars 17.44g 70%
Dietary Fiber 7.54g 30%
Protein 10.21g 20%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 2%
Iron 2.6mg 15%
Calcium 187.7mg 19%
Amount Per 100 g
Calories 341.54 Kcal (1430 kJ)
Calories from fat 242.35 Kcal
% Daily Value*
Total Fat 26.93g 62%
Cholesterol 72.62mg 36%
Sodium 82.73mg 5%
Potassium 256.59mg 8%
Total Carbs 21.25g 11%
Sugars 11.65g 70%
Dietary Fiber 5.04g 30%
Protein 6.82g 20%
Vitamin C 1.2mg 3%
Iron 1.7mg 15%
Calcium 125.4mg 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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