VeganMoFo Iron Chef Challenge #3

This weekend’s secret ingredient – coconut.

I think coconut is my favourite ingredient. If I see a recipe that includes it, or a (vegan) product that includes it, I can’t say no.

Today, I made coconut brittle (or, German Chocolate Cake Brittle). It was terrible. I’m pretty sure I know exactly what went wrong, and I will be re-making it. Unfortunately, I used up the last of my coconut shreds when making it, so, it’s going to have to wait until I make it to the grocery store (an hour away) to buy more.

So, I’m going to try the coconut challenge one more time today with a coconut cream pie (with meringue topping — Many, many thanks to Hannah Kaminsky for showing that meringue can actually be done vegan!)

I promise to update this by the end of the day with gorgeous (well, you know, standard) pictures, a delicious recipe, and lots of love for coconut.

 

8:02pm – Update

I made it tiny, because I’m a sucker for tiny food.

I used my favourite pie crust for this recipe.

Then, make tiny pie crusts in a large muffin pan (large muffins, not large pan ^_^). Bake at 415 for about 20 minutes. Set aside.

I also changed up my go-to pudding recipe.

You’ll need:
1/3 Cup Sugar

3T cornstarch

a shake of salt

1 can light coconut milk

a splash of vanilla

about 1/2C shredded coconut (mine was sweetened, but, generally, I avoid sweetened dried fruit)

 

Combine sugar, cornstarch, and salt in a smallish pot. Slowly whisk in coconut milk (add it too fast and you’ll have lumpy pudding – sick). Add vanilla. Heat on low until thickened. Stir in coconut.

Pour into your tiny pie crusts. Top with whipped topping (I had some Rich’s, but you can use Soyatoo if you can get it).  I didn’t top it with meringue because I got lazy. I may top the remaining 11 with it tomorrow. I promise to let you know!