I wanted a big punch of coconut flavor in this pie, so I used unsweetened flaked coconut, ground some into flour, and used in the shortbread crust to create a delicious, toasted coconut crust. Then I made the pastry cream with rich coconut milk, topped the pie with mounds of freshly whipped, lightly sweetened cream, and a big pile of toasted coconut flakes. The flavor is so fresh - no artificial flavors here - cool, creamy, crispy, toasty, and delicious.
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