Coconut Meringue Pie

This is a post I have been trying to put out since Thanksgiving. I have literally written this post 3 times now, 2 times it got swallowed up in the depths of Blogger and vanished. I had lost interest in putting out the effort in recreating it, until last night when I learned about Coconut Sugar (or Palm Sugar).  A very HIGHLY nutritious sugar made from Coconut-  So much so that I think I may consider replacing our vitamins with cookies these days!  It completely reignited my fire for this recipe being that this IS a Coconut pie that calls for sugar- Yeah, you know where I am going next :)

So if you are wondering what sparked my thrill with Coconut Sugar, read about it here. It's far more nutritious than blackstrap molasses.  At 35 its Glycemic Index scores better than molasses, which is 55, though it does not touch the GI of Agave Nectar which is 15 or better.  Strictly speaking about nutritional value, here is a chart that sets everything strait- from white or brown sugar to Maple Syrup and Agave Nectar. Below the chart that has the amounts of each macro-nutrient, there is a chart that tells you what each of those macro-nutrients do for your body. I think you will be just as AMAZED at the values as I was.  If you are interested in buying it, I have a link to the best price I found online on my Best Priced Ingredients page. (If you buy from a health food store they will charge you about 5 times the price!)

This pie is truly a Coconut Pie!  Coconut Milk/Cream, Coconut extract, Coconut Shreds, and now Coconut Sugar- To me that is just COCONUT HEAVEN!  I love coconut and I don't know too many people who do not.  Now, yes, it is true that I have not yet made it with Coconut Sugar, but I do not foresee any problems.  The substitution is 1 to 1 and all I have read says the flavor is just as sweet as sugar.  

Coconut Meringue Pie

1 teaspoon gelatin

2 TBSP COLD Rice Milk

*  *  *  *
2 cups unsweetened coconut cream
3/4 cup sugar - By all means replace with Coconut Sugar if you have it!
Pinch of coarse salt

3 large egg yolks

1/4 cup Tapioca Starch

*  *  *  *

1 teaspoon pure coconut extract
1  2/3 cups shredded coconut

**Use My  Pecan Crust adding 1/4 cup melted chocolate mixed with 2 TBSP Coconut Cream (mix these together before adding them to the crust ingredients- Baking the crust before adding the filling and then again only if you top with the meringue)

1) In a small bowl, sprinkle gelatin over 2 TBSP cold rice milk. Let stand for 5 minutes. 

2)In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with Tapioca starch until combined.

3) Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, for about 1-2 minutes. Stir in shredded coconut and coconut extract. Transfer to a large bowl; let stand 15 minutes.

4) Pour filling into the prepared crust. 

5) You can top with either a meringue or whipped topping.  I top with meringue then bake Meringue for 15 minutes at 350. 

6) Refrigerate until set, at least 4 hours.

For Meringue (adapted from The Better Homes and Gardens Cook Book):

3 Egg Whites
1/2 tsp Vanilla or Orange Extract
1/4 tsp Cream of Tartar
*  *  *  *
1/3 cup Sugar

Beat first set of ingredients til soft peaks form and then add sugar and beat til the peaks are firm and glossy. Spread over the filling while filling is still hot/warm and then bake at 350 for 12-15 minutes or until partially golden on top.