This is the coconut pie of my dreams. The all-butter crust is blind baked to golden brown perfection, and filled with the creamy, smooth coconut custard just before serving, so the bottom stays perfectly crisp. I like the contrast of the toasted coconut folded into the custard, but if you prefer a smoother filling, toast only what you'll need for sprinkling on the top.
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This panna cotta is light and creamy, with a great tang from the buttermilk and just slightly sweet. It's my go-to recipe when I want a simple dessert to serve to dinner guests because everyone loves it, and I don't want to spend half the night in the kitchen pulling it together.