Coconuts, Chocolate and Vanilla – The Perfect Threesome

I had an interview today.  I think it went well, I was a bit nervous not having been in an interview in quite awhile. the great part of this interview was baking something, this made for a fun preparation for my interview.  I thought about what would be a great item to bake and hopefully impress the interviewer.

I decided on a Chocolate Coconut Cream Pie, it was vegan, given that I was interviewing for a vegan restaurant. I felt that it would be a pretty nice indication of my creative as well as baking expertise.

Deciding not to make a whole pie and mini pies instead, I made several mini pies in ramekins. It was a pretty easy recipe and in some ways almost similar to the classic chocolate cream pie, what made it was the whipped cream.

I was in heaven, I never knew you could make whipped cream out of anything else but heavy whipping cream! This had such a nice mouthfeel, was very creamy, a beautiful texture and made it even more heavenly when I added vanilla beans and a  bit of confectioner’s sugar.

So, this recipe has a little bit of everything, it is the perfect threesome. The chocolate base in the pie filling as well as in the pic crumb mix, crushed up vanilla snaps for the pie crust and from the vanilla beans and lastly the decadent creaminess of coconut in the pie filling and the whipped cream.  You would never know that this was a vegan dessert!

Crossing my fingers that I did well on the interview, she liked the dessert and I nailed the job!

Recipe Adapted fromFork This and Healthy Happy Life

Chocolate Coconut Cream Pie with Coconut Whipped Cream

5 oz of Mi-Del Vanilla Snaps, pulsed into fine crumbs in a food processor                  2 tablespoons of cocoa powder                                                                                             2 tablespoons of coconut oil                                                                                                 2 cans of coconut milk, one for pie filling base, the other for whipped cream         1/4 cup of cornstarch (would be nice to experiment with other thickeners like agar, but didn’t have any on hand)                                                                                             1/3 cup plus 1 tablespoon of chocolate chips (can be vegan, but I found non-dairy chocolate chips…the cocoa butter is the fat from the cocoa bean)                                1 teaspoon of vanilla                                                                                                            1/3 cup of sugar                                                                                                               pinch of salt                                                                                                                            8 oz of Tofutti non dairy cream cheese                                                                              1 tablespoon of confectioner’s sugar                                                                              half of a vanilla bean

Place one of the cans of coconut milk in the fridge to cool, this will be used for whipping cream.

Preheat the oven to 350 degrees and pulse the cookies in a food processor until ground to small to fine crumbs. Place the cookie crumbs in a bowl and mix with cocoa powder until well mixed and then add the coconut oil.  You can melt it or if it is pretty soft, use as is and mix in with the cookie mixture. Using a 9″ pie pan or ramekins for individual pies, place the cookie mixture into the dish and press using either a back of a spoon or cup to press down.  Place in the fridge to harden for 20 minutes. Bake in the oven for 10 minutes until aromatic and remove to cool.

Shaking the can of coconut milk, pour 1/4 cup of the coconut milk into a bowl and add the 1/4 cup of cornstarch.  May help to sift the cornstarch so you don’t get lumps and then whisk until smooth.  In a medium saucepan, add the remaining coconut milk, coconut milk mixture, vanilla and sugar over medium heat.  Continue to stir until the mixture warms and then add in the chocolate chips.  Continue stirring until chocolate melts and it thickens to a pudding consistency.

Pouring the warmed mixture into a bowl, add Tofutti and mix well. Add into the cooled pie crust(s) and refrigerate overnight. In the meantime, make the whipped cream. Taking the coconut milk from the fridge and without shaking, open the can.  Scoop out the hardened coconut milk that is on top, leaving the liquid part behind and place in a bowl. Scrape out the vanilla beans from half a vanilla bean pod and place in the bowl. Adding the confectioner’s sugar and using a handheld mixer, whip until it forms a nice fluffy consistency.  Place on top of the pie after it has hardened overnight and enjoy!

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This entry was published on April 5, 2012 at 3:35 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Coconuts, Chocolate and Vanilla – The Perfect Threesome

  1. Pingback: Nuts for Coconut Milk | Neither Bread Nor Milk

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