AMOA COCONUT CREAM PIE recipe
Indulge in the irresistible fusion of tropical flavors with this Amoa Coconut Cream Pie. The rich, velvety coconut custard is perfectly complemented by a crispy chocolate cookie crust, creating a luxurious dessert experience that will leave you craving each creamy bite.
Silky whipped cream tops this dreamy pie, offering a light and airy contrast to the creamy filling. Drizzled with homemade caramel and bittersweet chocolate, it’s a treat that combines sweetness and depth, ideal for any occasion that calls for indulgence.
Toasted coconut flakes add a final touch of crunch, enhancing the nutty notes in every slice. Each element comes together to create a truly unforgettable dessert that is sure to become a favorite at your table.
Amoa Coconut Cream Pie: Ingredients Section
Chocolate Wafer Cookies: These create a rich, crunchy crust that pairs perfectly with the creamy layers, offering a delightful textural contrast to every bite.
Unsweetened Coconut Milk: The heart of the custard, this imparts a tropical richness, bringing the authentic essence of coconut to the filling.
Whole Milk: Balances the custard’s texture, ensuring a smooth and velvety consistency that sets perfectly.
Egg Yolks: The key to a luscious custard, adding richness and a silky structure to the filling.
Granulated Sugar: Sweetens each layer, from the custard to the caramel, while helping balance the bitterness of the dark chocolate.
Unsweetened Coconut Flakes: Enhances the coconut flavor in the custard, adding a subtle chewiness that complements the smooth filling.
Heavy Cream: Essential for the light and airy whipped cream topping, it provides a luxurious finish that melts in your mouth.
Bittersweet Chocolate Chips: Adds a rich, deep flavor when melted, balancing the sweetness of the caramel and custard with a hint of indulgence.
Recipe Tips
1. Perfecting the Coconut Custard:
Achieving a silky-smooth coconut custard requires attention to detail when tempering the egg yolks. Slowly ladling the hot milk mixture into the egg mixture helps prevent the eggs from curdling. Whisk constantly during this process to create a custard that’s rich, thick, and free of lumps. Once combined with the milk, stir over medium heat until it begins to thicken and bubble, but avoid letting it boil vigorously. This controlled heating is essential to prevent the custard from splitting. Stirring occasionally while it cools also prevents a skin from forming on top.
2. Caramel Sauce Consistency:
When making the caramel sauce, patience is key. Allow the sugar to melt and turn a deep amber color before adding the butter. This ensures a rich flavor with balanced sweetness. Adding the butter and cream too early can result in a grainy texture. If your caramel becomes too thick to drizzle after cooling, microwave it in 10-second intervals until it reaches a pourable consistency. This step is crucial for creating those luscious caramel swirls over the whipped cream topping.
3. Toasting the Coconut Flakes:
Toasting the sweetened coconut flakes enhances their nutty flavor and adds a beautiful golden color to the pie’s topping. Spread the coconut evenly on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally to prevent burning. Keep a close eye on it, as the flakes can go from golden to burnt quickly. This step adds a lovely crunch and depth to the final bite, contrasting beautifully with the creamy layers.
What to Serve with Amoa Coconut Cream Pie
1. Fresh Tropical Fruit Salad:
Pair the pie with a vibrant tropical fruit salad featuring mango, pineapple, and kiwi. The fresh, juicy sweetness of the fruit balances the rich, creamy custard and caramel, adding a refreshing contrast to the dense, chocolatey crust. This combination makes for a perfect end to a summery meal.
2. Coconut Rum Coffee:
A warm beverage like a coconut rum coffee complements the tropical flavors of the pie while adding a cozy, aromatic touch. The subtle hint of rum enhances the coconut’s flavor, while the warmth of the coffee balances the pie’s sweetness, creating a well-rounded dessert experience that’s perfect for an evening gathering.
3. Vanilla Bean Ice Cream:
For an indulgent treat, serve a scoop of creamy vanilla bean ice cream alongside each slice. The cold, smooth ice cream melts into the warm chocolate and caramel drizzle, creating a delightful contrast with the pie’s custard layer. It’s a classic pairing that never fails to impress.
FAQ
Q1: Can I use sweetened coconut milk instead of unsweetened?
It’s best to use unsweetened coconut milk for this recipe to control the overall sweetness of the custard. Using sweetened coconut milk might result in an overly sweet filling, masking the delicate balance of flavors in the pie.
Q2: How can I make the crust without a food processor?
If you don’t have a food processor, place the chocolate cookies in a resealable bag and crush them with a rolling pin until finely ground. Mix the crumbs with melted butter and sugar in a bowl until they resemble wet sand, then press into the pie pan.
Q3: How do I store leftovers of the pie?
Keep any leftovers covered in the refrigerator for up to 3 days. The whipped cream topping may lose some volume over time, so consider adding a fresh layer before serving. For the best texture, avoid freezing the pie, as the custard can become grainy.
Q4: Can I make the pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble the crust and custard, then chill until set. Just before serving, whip the cream and add the caramel and toasted coconut for a fresh, elegant presentation. This makes it perfect for entertaining and stress-free hosting.
AMOA COCONUT CREAM PIE
Ingredients
- FOR THE CRUST
- 20-24 chocolate wafer cookies 140 grams
- 5 tablespoons unsalted butter melted (70 grams)
- 3 tablespoons granulated sugar 40 grams
- FOR THE COCONUT CUSTARD
- 1 can unsweetened coconut milk 13.5-14 ounces
- 1 cup whole milk 235 grams
- ⅔ cup granulated sugar divided (130 grams)
- ½ cup unsweetened coconut flakes 35 grams
- ¼ teaspoon salt
- 5 egg yolks
- ¼ cup cornstarch 40 grams
- 2 tablespoons unsalted butter 30 grams
- 1½ teaspoons vanilla extract
- FOR THE CARAMEL
- 1 cup granulated sugar 200 grams
- ¾ cup heavy cream 175 grams
- 4 tablespoons unsalted butter cubed (60 grams)
- FOR THE WHIPPED CREAM
- 1½ cups heavy cream 350 grams
- 2 tablespoons granulated sugar 25 grams
- 1 teaspoon vanilla extract
- FOR THE TOPPING AND ASSEMBLY
- ½ cup toasted sweetened coconut 40 grams
- 1 cup bittersweet chocolate chips or chopped chocolate 170 grams
- 1 tablespoon coconut oil or vegetable shortening
Instructions
- FOR THE CRUST
- Preheat the oven to 325°F. Process the chocolate wafer cookies in a food processor until they form fine crumbs. Combine the crumbs with the melted butter and granulated sugar, pulsing until the mixture resembles damp sand. Press this mixture evenly into a 9-inch pie pan, ensuring it covers the bottom and sides. Bake for 15 minutes, then allow it to cool completely on a wire rack.
- FOR THE COCONUT CUSTARD
- In a medium saucepan, combine the coconut milk, whole milk, ⅓ cup (65 grams) of granulated sugar, coconut flakes, and salt. Heat this mixture over medium heat until it reaches a gentle simmer.
- In a separate medium bowl, blend the egg yolks, cornstarch, and remaining ⅓ cup (65 grams) of sugar until smooth. It may appear clumpy at first but will become smooth with continued whisking.
- Gradually temper the eggs by slowly adding about 1 cup of the warm milk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan. Continue whisking over medium heat for about 30 seconds, until the custard thickens and starts to bubble. Remove from heat and blend in the butter and vanilla extract.
- Stir the custard intermittently for 5 minutes as it cools, preventing a skin from forming. Transfer it into the cooled crust, cover with plastic wrap directly on the surface of the custard, and refrigerate for 2-4 hours until fully set.
- FOR THE CARAMEL
- As the pie chills, prepare the caramel sauce. Have the cubed butter and cream nearby. Add the granulated sugar to a medium saucepan and place over medium heat. Stir regularly with a wooden spoon or heat-resistant spatula as the sugar melts and turns into a golden liquid.
- Once the sugar reaches an amber color, add the butter and whisk until fully incorporated. Remove from the heat and gently whisk in the heavy cream until the mixture is smooth. Allow the caramel to cool at room temperature, where it will thicken.
- FOR THE WHIPPED CREAM
- When the pie and caramel are adequately cooled, prepare the whipped cream. Using a stand mixer with a whisk attachment, combine heavy cream, granulated sugar, and vanilla extract. Whisk at medium-high speed until the mixture becomes light, fluffy, and holds firm peaks.
- FOR ASSEMBLY
- Spread the whipped cream evenly over the chilled custard using a spatula. Drizzle the caramel sauce generously over the whipped cream. If the caramel has become too thick, warm it gently in the microwave to achieve a pourable consistency. Sprinkle toasted sweetened coconut over the top.
- Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Drizzle this mixture over the pie. Chill for 10 minutes before serving. Store any leftovers covered in the refrigerator.
