Jamaican Coconut Pie
courtesy Bonefish Grill

Image Serves: 6-8 people. Preparation time: 60 minutes.

For the pie:

For the sauce: Pie:
Add the flour, eggs, milk, cream, sugar and vanilla to a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed. Add the coconut gradually and mix together until completely incorporated. Place the mix in a greased pie pan and bake at 350°F for 40-45 minutes.

Sauce:
Melt the butter in a saucepan over medium heat. Stir in the sugar. Heat for 4-5 minutes and stir constantly until the sugar is all melted. Turn off heat and stir in the cup of rum. Be careful not to ignite the rum vapors. Place a slice of warm pie on the plate. Drizzle the sauce over the slice and on the plate. A whip cream dollop and sprinkles of toasted coconut are optional. Refrigerate the unclaimed pie.


"Coconut" - Not a nut at all, this is the fruit of a palm tree (cocos nucifera). The fruit was named by Portuguese explorers and Marco Polo called it "nux induca". The white lining of the seed is dried and shredded before packaging. It is relatively high in iron, phosphorus and zinc. The meat contains high amounts of saturated fat however, more than butter or lard. And coconut water is sweet and salty at the same time. Philippines, Indonesia and India are the largest producers of coconuts. Although grown in southern Florida for landscaping purposes, coconut palms are not native to the continental US.


Return to the Recipe Index.

All content Copyright © 2006- The Villages Gourmet Club. All rights reserved. No part may be included in another website or advertisement.