Being somewhat sensitive to grains, I've developed an interest in creating recipes that keep grains out of the equation. This is one idea I've meant to try for some time now and finally have. It rocks. One verdict of the pie was that it tasted decadent, although really it's not, with what amounts to 1/4 cup of coconut milk and an egg per serving, along with 1/2 cup of shredded coconut. There's a fair amount of sugar, but not much compared to other desserts. Have a look at the recipe below.
- 2 Packages Sweetened Coconut Flakes
- 6 Egg Whites
- 2/3 Cup Sugar
- Beat the egg whites in a steel bowl until they begin to form stiff peaks.
- Incorporate the sugar.
- Put the bowl on top of a pot of boiling water to create a double-boiler.
- Continue to beat the egg whites while they cook.
- Stir the coconut flakes into the meringue.
- Spoon the mixture into an oiled pie shell and spread it across the bottom and up the sides, sculpting the shell into the deepest cup you can manage...this will not be too hard, as the double-boiler process makes the meringue very malleable.
- Put the pie shell into the oven and cook for 20 minutes.
- There may be a bit of leftover mix..spoon this onto a cookie tray and cook (after the shell is baked) for 10 minutes
- Put teaspoonfuls of the batter onto a greased cookie tray, lined with oiled paper.
- Bake at 350º for 8-10 minutes, until the macaroons are golden brown.
Once the shell is removed from the oven, begin making the coconut cream. The shell will be puffed up when removed, but will fall by the time the filling is done.
- 1 14oz Can of Coconut Milk or Coconut Cream (even better)
- 4 Eggs
- 2/3 Cup Sugar
- 1/4 Cup Lime Juice
- Mix all ingredients together with a wire whisk and cook over a double-boiler, stirring constantly, until it is thickened
- Pour into the pie shell and allow to cool.
- Serve, with or without whipped cream.