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Photo: Coconut Cream Pie Recipe
Coconut Cream Pie Ingredients:

  • 5 oz (140 g) sugar
  • 5 tbsp cornstarch
  • 1/2 tsp salt
  • 1 ½ pints (840 ml) milk
  • 3 egg yolks, lightly beaten
  • 1 tbsp butter
  • 1 ½ tsp vanilla essence
  • 2 tbsp coconut rum
  • 8 oz (227 g) fresh shredded coconut baked pie shell
  • whipped cream for decoration
  • 2 tbsp toasted coconut

How to Make Coconut Cream Pie:

  1. Place the sugar, cornstarch, salt and milk in a saucepan. Cook over a medium heat, stirring constantly until the mixture thickens. Stir half of the hot mixture into the egg yolks.
  2. Return to the saucepan and blend. Boil for 1 minute, stirring constantly. Remove from the heat, and add the butter, vanilla, coconut rum and shredded coconut.
  3. Pour into the baked pie shell and chill. Top with whipped cream and sprinkle with toasted coconut.

Serves: 8
Prevent heated milk from scorching by rinsing the pan with hot water before using it.

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Image of avocado ice cream

AVOCADO ICE CREAM RECIPE

Avocado Ice Cream Ingredients

  • 4 eggs
  • 125g/4oz Sugar
  • 600ml/ 1 pint milk
  • 1/2 teaspoon vanilla or almond essence
  • 2 medium-sized ripe avocado pears
  • Good squeeze of lime juice

How To Make Avocado Ice Cream:

  1. Break the eggs into a large mixing bowl and beat lightly together. Add 50g/2oz of the sugar and beat lightly. Heat the milk in a saucepan until very hot but do not allow it to boil.
  2. Pour the hot milk into the egg mixture, stirring well to mix it thoroughly. Pour the milk and egg mixture into the top of a double boiler and stir over hot simmering water until the custard thickens and coats the back of a spoon. Alternatively, place the basin over a pan of simmering water stir until thick. Stir in the vanilla or almond essence and set aside to cool.
  3. Cut the avocados in half and remove the peel and seed. Mash them in a bowl with the remaining sugar and lime juice. Beat Well.
  4. Mix the custard into the mashed avocado and turn into a freezer tray. Freeze lightly until the mixture is slushy. Remove from the refrigerator, beat again and then return to the freezer until frozen.

Preparation: 20 minutes + Freezing Time
Serves: 6-8

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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