We are accommodating a variety of diets this Thanksgiving, so I took up inspiration from a gluten free chocolate pie crust I found at Sprouts and the delicious Filipino dishes that my family and friends have introduced to me. I made a few adjustments to recipes from Detoxinista and AllRecipes for this super delish dessert.
Homemade Sweetened Condensed Coconut Milk
makes about 12 ounces
Ingredients:
1 14 oz. can full-fat coconut milk
1/4 cup maple syrup
Directions:
Pour the coconut milk into a small saucepan, and heat over
medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once
the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to
prevent burning. Reduce the heat, bringing the coconut milk to a simmer, then
add the sweetener, whisking until it’s completely dissolved. Allow to simmer
for 20 - 30 minutes, or until the liquid thickens to appropriate consistency.
Remove from heat and cool.
Banana Coconut Cream Pie
Original recipe yields 8 servings
Ingredients:
3 tablespoons cornstarch
1 ⅓ cups water
Homemade Sweetened Condensed Milk
3 large egg yolks, beaten
½ cup flaked coconut, toasted*
2 medium bananas
Lemon or lime juice
1 (6 ounce) prepared chocolate pie crust
Heavy cream, whipped
Directions:
Dissolve cornstarch in water in heavy saucepan; stir in
sweetened condensed milk and egg yolks. Cook and stir until thickened and
bubbly. Remove from heat. Whisk in 1 tablespoon lemon or lime juice. Cool
slightly. Fold in coconut.
Slice bananas; dip in lemon juice and drain. Arrange on
bottom of pie crust. Pour filling over bananas; cover.
Chill 4 hours or until set. Top with whipped cream. Garnish
with toasted coconut and sliced bananas, if desired.
*To toast coconut: Place coconut in dry nonstick skillet;
cook over medium heat, shaking pan until coconut is lightly browned.
