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Ingredients
- 1 c. Slivered almonds
- 3 Tbsp. Sugar
- 4 ounce Hard white bread - (abt 5 slices) torn into pcs
- 3Â 1/2 Tbsp. Unsalted butter melted
- 1 med Coconut with lots of liquid inside
- 1 c. Heavy cream
- 2/3 c. Sugar
- 3 lrg Egg yolks
- 1 tsp Vanilla
- 1/2 c. Lowfat sour cream
Directions
- Preheat the oven to 325 degrees.
- Toast the almonds on a baking sheet in the oven stirring occasionally, till golden brown, 7 to 10 min. Cold; set 1/2 c. of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add in the bread and pulse the machine till reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Proportionately pat the mix over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Chill several min to set.
- Twist a corkscrew (or possibly dive an ice pick or possibly screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a c. (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 min to help loosen the flesh from the shell. With a hammer crack the coconut into several pcs, then use a small knife or possibly screwdriver to pry the flesh from the shell. Use a paring knife or possibly a vegetable peeler to peel away the dark brown skin. In a food processor (or possibly, with determination and stamina, using a four-sided grater) grate the coconut into medium-fine shreds. Measure out 2 1/2 c. for the pie; reserve the remainder for the garnish.
- Raise the oven temperature to 350 degrees.
- In a small (1- to 1 1/2-qt) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, till reduced to 1 c., 10 to 15 min. Pour into a large bowl, then stir in the 2 1/2 c. of coconut, the reserved 1/2 c. almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven till set and lightly browned on top, 30 to 35 min. Cold on a wire rack.
- While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, till nicely browned, 7 to 10 min. Cold the pie completely and slice. Place the pie back in the oven and heat for 10 min. Serve with lowfat sour cream and coconut.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 232 | 60% |
| Total Fat 26.89g | 34% |
| Saturated Fat 16.88g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 123mg | 5% |
| Potassium 185mg | 5% |
| Total Carbs 34.79g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 24.43g | 16% |
| Protein 4.76g | 8% |
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