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All About Coconut

Coconut appears in many forms in this slab pie. Here's the code to cracking what each product has to offer.

Coconut oil is solid at temperatures under 76°, like shortening. You want to keep it that way so when the pie bakes, the oil melts, leaving behind pockets for a flaky crust just like butter does.

 

    Cream of coconut is a thick, sweet, paste-like syrup made from coconut meat, water, and sugar. Don't confuse it with coconut milk. If you do, your filling won't be sweet enough or thicken as it should. Plus, with no sugar in these fillings, it's the only sweetener.
 
    Ground raw coconut is unsweetened shredded coconut that's finely ground. If you can't find it, buzz your own in a food processor. It works well to keep the dough from sticking as you roll it, plus the coconut adds flavor and texture to the dough.

Tags: Baking, Desserts, Fruit