how do you make pie FIRM??

Comments

• jah rawstafari Raw Newbie

  I use coconut oil or cacao butter. Both firm up nicely when refridgerated (even more so when frozen, of course). The cacao will hold up a bit longer once out of the fridge for awhile.
• jah rawstafari Raw Newbie

  p.s. I actually made a coconut-ginger-key lime custard for dinner tonight – sooooooooooo good :))lime and coconut are a dreamy pair!
• loorin

  i don’t have any insight.. but jah rawstafari, i want that coconut ginger key lime custard recipe because i am just sitting here drooling! :D
• jah rawstafari Raw Newbie

  loorin – is that your kitty in your pic? Super cute! I have an all black kitty too, except for he has a little white patch on his neck – it looks like a priest’s collar :)

  Anywho – I have been coconut crazy lately. Especially fresh coconut milk. Once I figured out how to make that – it’s been coconut curries, coconut soup, coconut yogurt, coconut chai – lol! AND I finally got a machette so now i can take advantage of living in S. Florida and NEVER pay for a coconut again. I just picked up two from the side of the road last night :))

  So here is the custard I made.

  1 cup fresh coconut milk 1/2 cup coconut water (young will be sweeter, but mature works as well) 1 cup young cocnut meat 1/4 cup mature cocout meat 3-4 soft dates (not soaked – I discovered the tiny chewy bits add pleasant delicious texture) 1 teaspoon vanilla extract zest of 1 lime (or more to taste) 1-2 inch thumb of ginger

  Throw it all in the high speed until smooth (about 1 min) It will be slighty warm. mmmm. You could make it more of a pie by adding a tablespoon of coconut oil, pouring into your favorite crust or springform and tossing it in the freezer to set up. The flavor of warm verses cold is quite a lovely difference!

  This was my after workout power-up and dinner, so it was enough for just me… but it probably could satisfy two as it is pretty rich. Personally – I’m glad I didn’t have to share!

  Hope you get to try it!
• jah rawstafari Raw Newbie

  p.s. loorin – I see that you are in NY, so you won’t have the good fortune of roadside coconuts, but you should be able to find them pretty cheap at the grocery store. Coconut is one of the items that I don’t over-stress if I can find/afford organic. The mature one’s especially, have a very low pesticide load (most of the young ones, however, have been rumored to be dipped in formaldehyde…)
• loorin

  ooooh! That sounds so delicious! They have some organic young coconuts at the natural grocer near me.. I am going to have to pick some up tomorrow. Thanks so much jah!

  Bronson also has little white hairs all over him.. he is missing the top of one ear, and I usually wake up to him spooning me. I adopted him about 6 years ago and the poor guy has moved all over the country with me. I am currently in the midst of trying to get him onto raw too!

  Ahhhh! I am so excited for coconut custard pies!!!
• jah rawstafari Raw Newbie

  winona – thanks for posting that link! I read that too – and I couldn’t find it to post:)
• jah rawstafari Raw Newbie

  stylestacey – sorry for the delay – I forgot to check back up on this topic. Okay so here a few clarifications in the world of coconuts (they are so versatile they can be used at every stage for so many purposes!)

  Young vs Mature:

  • Young you will find precut down to the white husk in most health food stores (thai young coconut) They are flat on the bottom and pointed on the top. (google for opening instructions :) You cannot hear water when you shake them. If you can, they are too mature already. The inside of young coconuts is usually very thin and jelly like consistency. And the water is sweet.

  • Mature coconut is the one people traditionally associate with visually. They are brown with 3 eyes on top that resemble a bowling ball. You will be able to hear the water when you shake them and the meat is very firm and thick – mature. The water is very mild and only has a slight coconut flavor if any.

  Coconut Water vs Milk

  • Water – is just that, the liquid that is in the coconut when you first open it. Very delicious and has many health benefits, that in the interest of time I will refer to google :) can you tell I love google?

  • Milk – is made from shredding the mature coconut meat adding water and then straining out the fiber – just like you would do when making any nut milk. Depending on how much water you add it can be referred to as milk (more water) or cream (less water) Either way it is ridiculously good and an amazing base for raw ice creams, yogurt, or mousses!

  Okay – hope that helps! Have fun experimenting!