 |
Prep Time: 25 Minutes Cook Time: 23 Minutes |
Ready In: 48 Minutes Servings: 8 |
|
A recipe from the issue of July 2006 of Coup de Pouce. With fresh strawberries. Ingredients:
2 cups strawberries |
1/2 cup sugar |
4 teaspoons cornstarch |
1/4 cup water |
398 ml pineapple tidbits, drained |
1 (9 inch) pie crusts, baked |
whipped cream |
coconut flakes, roasted |
1/3 cup sugar |
1/4 cup cornstarch |
1 dash salt |
1 1/4 cups milk |
1 cup coconut milk |
2 egg yolks |
2 teaspoons vanilla |
Directions:
1. Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
2. In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
3. In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
4. Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.
|
|