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Jamaican Coconut Pie Recipe

Jamaican Coconut Pie Recipe

Jamaican Coconut Pie Recipe. Bake on 350 degrees for 40 to 45 minutes. One of the things i love about jamaican recipes is how bold and complex the flavors are.

Jamaican coconut cream pie Yelp
Jamaican coconut cream pie Yelp from www.yelp.com

Pour mixture into piecrust and very carefully place pan into oven. Store any leftover pie in a sealed container in the fridge for up to 3 days. Pour egg mixture over coconut in unbaked pastry shell.

Wash The Rice And Pour It In To The Pot, Stir Well.

One of the things i love about jamaican recipes is how bold and complex the flavors are. Sprinkle coconut in pie shell. The pie will set up as it cools.

Add Coconut And Mix One More Minute.

Wash with vinegar and water, drain well. Beat well at medium speed of mixer. Remove pastry from the fridge and on a floured surface, roll to 1/8 of an inch thickness.

Bake For 10 Minutes And Then Reduce The Oven Temperature To 350°F.

Pour over the white coconut sauce. Drain the sweet potato well, mash and then mix in the 40g butter, the nutmeg and the allspice. Bake at 350 degrees for 50 minutes or until slightly puffed on top.

Put The Pie On The Heated Baking Sheet.

Bake at 350 degrees for 50minutes, or until slightly puffed on top. Place milk, cream, sugar, flour, eggs, and vanilla in a mixing bowl. Add coconut and mix together until completely incorporated.

Makes 1 Whole Pie Or 16 Pieces.

Season with salts, black pepper, minced garlic, ginger and thyme. Store any leftover pie in a sealed container in the fridge for up to 3 days. Add eggs and beat well.

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