Styling Justine Poole.Īs seen in Feast magazine, October 2014, Issue 36. Young coconut meat is sold in frozen packs and cans at Asian food shops and in whole young coconuts at select greengrocers, supermarkets and Asian food shops.Young coconut water is sold in cartons and in whole young coconuts at Asian food shops, select greengrocers and supermarkets.Spoon meringue over filling and grill for 30 seconds or until golden. Meanwhile, using an electric mixer, whisk egg whites to stiff peaks, then gradually add sugar syrup in a thin, steady stream and whisk for 2 minutes or until thick and glossy. Bring to the boil, reduce heat to low and cook for 3 minutes or until slightly thickened. ![]() Mix well until sugar is dissolved and egg yolks blended in completely. In a large heavy saucepan, add sugar, flour, milk, and egg yolks. In small bowl, beat half-and-half and egg yolks with whisk. To make meringue, place cream of tartar, sugar and 125 ml (½ cup) water in a small saucepan over high heat and stir until sugar dissolves. 1- 1 1/2 cups sweetened coconut Ingredients: Meringue 4 egg whites, room temperature 1/2 teaspoon cream of tartar 1/4 cup sugar 1/2 cup sweetened coconut Directions: Pie Preheat oven to 350 degrees F. Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. Spoon mixture into pastry case and refrigerate for 1 hour or until set. Remove from heat and fold in coconut meat. Return custard to pan over medium heat and cook, whisking, for 3 minutes or until very thick. Whisking continuously, gradually pour coconut mixture over egg mixture until combined. Whisk caster sugar, cornflour and egg yolks in a bowl until thick and pale. Meanwhile, to make custard filling, place coconut water, coconut milk and vanilla extract in a saucepan over medium heat and bring to the boil. ![]() In a medium saucepan combine the coconut milk, half-and-half, sugar, vanilla bean if using (if using extract or paste do not add yet), and salt and whisk together. Remove beans and baking paper and bake for a further 10 minutes or until pastry is dry and light golden. For the meringue 3 egg whites cup plus 2 tablespoons of white sugar teaspoon of cream of tartar Instructions Whisk the egg yolks and cornstarch together in a bowl. Prick pastry with a fork, cover with baking paper, then fill with dried beans or rice. Roll out pastry on a lightly floured work surface until 5 mm thick and use to line a 22 cm pie pan, trimming excess. Shape into a disc, wrap in plastic wrap and refrigerate for 2 hours. Whisk egg yolk with 60 ml (¼ cup) iced water in a bowl, add to flour mixture and process to form a dough. To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs.
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