Rick Bayless’S Yucatecan-Style Fresh Coconut Pie

Jun 04, 2023June 4, 20230 1
Yucatecan-Style Fresh Coconut Pie: A Creamy and Refreshing Dessert
in Dessert

Prep

45 min

Cook

30 min

Ready In

1 hour 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup slivered almonds
3 tablespoons sugar
4 ounces firm white bread , torn into pieces ( abt 5 -slices )
3 1/2 tablespoons unsalted butter , melted
1 medium coconut , with lots of liquid inside
1 cup heavy cream
2/3 cup sugar
3 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream

Nutrision Information

Servings Per Recipe
8
Calories
491
Sugar
32g
Fat
38g
Yucatecan-Style Fresh Coconut Pie is a traditional dessert from the Yucatan Peninsula region of Mexico. It is a creamy and refreshing pie made with fresh coconut and a toasted almond crust. The filling is made by combining coconut, cream, sugar, and eggs, which are then poured into a crust made from ground almonds, bread, and butter. The pie is baked until golden and set, and then cooled before serving. The result is a delicious dessert that is perfect for a hot summer day or a holiday treat.

Instructions

1.Preheat the oven to 350°F.
2.Spread the slivered almonds on a baking sheet and bake in the oven for 8-10 minutes, until lightly toasted. Set aside to cool.
3.In a food processor, pulse the toasted almonds and 3 tablespoons of sugar until the almonds are finely ground.
4.Add the torn bread and pulse until the bread is finely ground and everything is well combined.
5.Add the melted butter and pulse until the mixture comes together.
6.In a medium bowl, whisk together the heavy cream, 2/3 cup sugar, 3 egg yolks, and vanilla until well combined.
7.Using a hammer or the blunt end of a cleaver, crack the coconut open and drain the coconut water into a glass. Reserve 1 cup of the coconut water.
8.Using a spoon, carefully scrape out the coconut meat from the shell, being careful not to remove any of the brown skin. Rinse the coconut meat under cold running water and pat dry.
9.Finely grate the coconut meat using a box grater.
10.In a large bowl, whisk together the grated coconut, the reserved 1 cup of coconut water, and the sour cream until well combined.
11.Fold in the cream mixture until everything is well combined.
12.Pour the filling into the almond crust and smooth out the top.
13.Bake in the oven for 25-30 minutes, until the filling is set and golden on top.
14.Cool the pie to room temperature before slicing and serving.

PROS

This pie is creamy and refreshing with a great coconut flavor.

The toasted almond crust adds a nice crunch.

It is perfect for a summer dessert or a holiday treat.

CONS

Grating the coconut meat can be time-consuming and messy.

The recipe requires a whole coconut, which can be hard to find.

It is a relatively high-calorie dessert.

HEALTH & BENEFITS

Coconut is a good source of healthy fats, fiber, and minerals like iron and magnesium.
It may also help support the immune system and reduce inflammation.
However, this pie is also high in sugar and should be enjoyed in moderation as part of a balanced diet.

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