Coconut Cream Pie. A real old fashioned, homemade from scratch recipe! (2024)

FAQs

How to make coconut cream solid? ›

Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use (see suggestions below).

Egg Yolks & Cornstarch: Egg yolks and cornstarch thicken the pie filling. Combine the two first, then temper into the cooking mixture.

Runny custard: You may have undercooked your custard. If it fails to thicken after bringing it to a low boil, it can be fixed by stirring in a slurry of equal parts cornstarch and water. Mix the two together and whisk it into the hot custard. Bring to a boil, stirring, until thickened.

It happens to all of us, you patiently wait for your custard to thicken in the fridge only to discover that it hasn't set. But not to worry, you can save it! It's simple actually, all you have to do is reboil the coconut cream filling. To be safe you can add an extra tablespoon of cornstarch as well.

Cut the coconut flesh into small pieces and place them in a blender. Add the water and blend until you have a smooth and creamy mixture. If the texture was too dense, add up to an additional 1 1/2 cups of water.

Coconut Cream & Creamed Coconut – They are not the same but can well be. As sellers of Coconut products we often get asked for coconut cream, which is in liquid form. Some enquirers loosely refer to it is creamed coconut, which is solidified concentrated coconut fat.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Mix in cornstarch or all-purpose flour.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

Cornstarch has thickening power similar to Instant ClearJel.

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!

How to keep pie crust from getting soggy on coconut cream pie? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

If you don't want to change the coconut-rich flavor, use coconut flour for thickening the same as you would wheat or other flour. Remove some stock from the pot, let it cool, mix into it until you have a slurry, then return the slurry to the pot while constantly stirring and bring to a boil until thickened.

Yes. As a rule of thumb, desserts that are rich in dairy should be refrigerated. This creamy coconut pie will last a reasonably long time when chilled, but the whipped cream topping will not keep at room temperature.

It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

Coconut whipped cream will also soften at room temperature, so if you find that it's getting too warm and melting, just pop it back into the fridge, or freezer briefly, to help it thicken again. Coconut whipped cream is even more solid once it's been stored in the fridge.

If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.

Use immediately or refrigerate – it will harden and set in the fridge the longer it's chilled.

If you are worried that the coconut cream will break when cooked, you can also add thickening agents such as rice flour. Rice flour can be mixed with coconut cream before the coconut cream is added to the dish. Don't worry, it won't change the flavor of the dish, as long as you don't overdo it.