French-Fijian Cuisine: Coconut Pie
Coconut milk, coconut cream, coconut oil, coconut pie ….
Pacific Islanders love everything coco-nutty. Even if we’re miles away from home. We will find ways and means to get our coconut products, and when we do, you can bet we will be back for more.
This months French-Fijian cuisine feature was requested by a few rugby supporters from Brive-la-Gaillarde, our old rugby club.
This coconut pie, like many pies, is ridiculously easy to make. I’ve always prepared mine with milk and sprinkled in dessicated coconut for that coconut flavor. My fellow Fijian sisters here in France prepare theirs with ‘lait de coco’, and we’ve got the recipe below for you. Simple and perfect for weekend tea-parties.
Bonne dégustation mes ami(e)s!
- A prepared pie crust (homemade or bought)
- 500 ml coconut milk
- 3 tablespoons sugar (more to taste)
- 1/2 cup cornstarch
- 1 cup water
- 1/2 cup dessicated coconut (optional)
- Preheat oven to 350 degrees F (175 degrees C)
- Butter pie dish lightly. Place in crust.
- Bake crust for 15 minutes, or until golden brown.
- Set aside to cool.
- In a medium saucepan, on medium heat, whisk together coconut milk and sugar.
- In a separate bowl, dissolve the cornstarch in water.
- Bring coconut mixture to a boil.
- Reduce to simmer and slowly whisk in the cornstarch.
- Continue stirring mixture over low heat until thickened.
- Pour the hot mixture into the crust.
- Set aside to cool completely.
- Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. Remove from pan and sprinkle over pie before serving.
- You can also substitute 1 cup water with a cup of coconut milk.