Coconut Dream Tart l Once Upon A Chef

By á-51094

Ingredients

• 2 lg eggs 2 lg egg yolks 3/4 cup sugar 2tlb four 2 tlb corn starch pinch salt 1 1/2 tlb malibu rum 5 tlb cream of coco, 1 cup whole milk, 3 tlb butter

Details

Servings 10
Adapted from onceuponachef.com

Preparation

Step 1

I always make my husband something special for his birthday. This year, I went all out and decided to re-create one of his all-time favorite desserts: the signature Coconut Cream Pie from

Now, by the looks of it, you’d think this tart would be difficult to make. Not exactly. I’ll be honest, with three separate components and

different forms of coconut, it’s definitely a pastry chef’s recipe, but that’s what makes it so incredible! Count on it taking a little time but know it’s not hard…as long as you follow the instructions, it’ll come out great.

the eggs. All that means is that you need to raise the temperature of the eggs so that when hot ingredients are added in, the eggs won’t scramble. No worries…I walk you through it in the recipe.

Makes one 10-inch pie/Serves 8-10

5 tablespoons cream of coconut (stir well before using)

1 cup coconut milk (stir well before using)

**Unsweetened coconut flakes (like the ones in the photo) can be hard to find. In the DC area, you can get them at MOMs Organic Market (look for the Let’s Do…Organic brand). If you can’t find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350 degree oven, stirring often so it browns evenly, until lightly golden.

Directions

1. Adjust oven rack to middle position and preheat to 350 degrees.

1. Whisk the eggs, egg yolks, sugar, flour, cornstarch and salt in a medium bowl and set aside.

2. Combine Malibu rum, cream of coconut, coconut milk and whole milk in a medium saucepan and bring to a boil. Turn off heat. Whisking constantly, slowly ladle about a cup of hot milk mixture into egg mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to egg mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan. Over medium-high heat, cook, whisking constantly, until mixture reaches a boil and thickens, about 2 minutes. Filling

boil for at least 30 seconds in order to fully thicken. Off heat, whisk in butter until fully incorporated.

3. Pour hot filling into cooled pie shell and smooth surface with spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 10 hours.

Up to 3 hours before serving, beat cream, sugar and Malibu Rum with electric mixer until soft peaks form, about 1½ – 2 minutes. Top tart with whipped cream and sprinkle with cooled toasted coconut.

Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold.

Add your review or comment!

The combination of flavors was perfect. The taste of coconut was subtle but present. There was not a piece left with multiple choices of deserts too. I came home with an empty plate! I will definitely make this again!

I hate to write the stereotypical recipe comment telling about all the things I changed in your recipe, but I had to replace the rum with something because I don’t cook with alcohol. I used a splash of coconut extract instead of rum in the custard and the whipped cream.

Thank you for this wondrful rendition. I made this recipe with 6 mini tart pans for my girlfriend’s birthday today and it was a fabulous hit (they’re huge coconut fans)! I did add about a teaspoon of pure vanilla to the topping.

This is the absolute best coconut creap pie EVER! It is relatively simple, but so, so delicious. The ingredients make all the difference. I have made it several times – alwyas to rave reviews. Outstanding!!

I plan to make this for a trip that includes a 4.5 hour drive, and I’m leaving directly after work so it will need to be made in the morning or the night before. Can all three elements (topping, custard, pre-baked crust) be made and stored separately, then put together before eating? I really hope I can make it work–it looks amazing!! Thank you!

I want to make this for 4th of July weekend party.

I will make this one day soon…

Googled to find this recipe and found your site. Love the fact that you found the exact recipe, as well as we’re so specific with the directions. Much appreciated, and look forward to making it as well as finding more stuff (that you found first!).

I adore coconut and this is my new favorite. I’m hoping my family gets the hints and makes this for Mother’s Day!

Hi Sheila, That makes me so happy that you won! Thank you so much for letting me know.

I just had this amazing dessert at the C.G. of Denver, and am SO grateful you have shared it with us. It is THE best Coconut cream pie and I am so glad I can make it with your help. Thanks for your efforts.

Add your review or comment!