Coconut cream is a delicious, creamy product very similar to regular cow’s cream in texture when unrefrigerated. Once it’s been chilled it has a hard, custard-like consistency that simple melts in your mouth. Coconut cream is coconut oil, milk and fine coconut meat. It is used in teas, coffee, soup and for making desserts.
This is an amazingly delicious, no-cook recipe to make if you have access to real, raw coconut cream. Coconut cream comes from brown coconuts or shakers with hard meat. The coconut cream for this recipe is made using a twin gear juicer such as Green Star Juicer or Champion Juicer. Coconut cream is not the same as coconut milk which has a higher water content.
Half at least 4 brown coconuts and remove the meat from each. Taste the meat to make sure it is sweet and delicious. You can leave the thin brown outer skin on the meat. Chop into pieces that will fit easily in your juicer. The juicer separates the milk and oil from the meat. I always make a little extra to have for coffee and tea. It will stay good in the refrigerator for about five days. Freeze what you can’t use quickly.
What you will need:
- pie shell (graham cracker; or nut, date, oatmeal mix)
- 4 cups of coconut cream
- 3/4 cup of chocolate chips
- 2 tbsp. of coconut oil
- 1/3 cup of lilikoi (passion fruit juice)
- 1/2 cup of sugar
- 2 tbsp. of starch
Prepare the pie shell. Cream the coconuts with your twin gear juicer. Pour cream into the pie shell but leave some room for the topping. Place in the freezer as level as you can and let the pie set. Once the coconut cream is hard, make your topping.
Add 1/3 cup of lilikoi juice in a sauce pot, along with 1/2 cup of sugar. Cook on medium and stir until sugar melts. Then add starch (dissolve first in 1/4 cup of water). Stir mixture until the liquid becomes clear and thick, then set aside until glaze cools slightly but is still warm and pourable. Next, get your pie out of the freezer and pour lilikoi glaze on top.
Prepare your chocolate sauce. Make a double boiler using two sauce pots (one must fit inside the other). In the larger pot boil water and in the smaller one add your chocolate chips and 2 tbsp. of coconut oil. Stir until chocolate melts completely.
You can pour the chocolate sauce in a squeeze bottle to make a mosaic pattern on top of the pie. This type of chocolate sauce is similar to Magic Shell(tm) chocolate sauce and will become hard on cold surfaces. Refrigerate or freeze to quickly harden chocolate.
You can store in the freezer or refrigerator to serve later. This pie is very rich, and can be sliced thin. Enjoy!!