The Gourmet Mama

I love coconuts. Here in Guatemala, you can frequently find them in the market, large and juicy with an abundance of water sloshing around inside. Recently I picked one up that had nearly five cups of liquid inside. After drinking some of it as a refreshing beverage, we still had 3 cups left and I needed to figure out what to do with it. A survey of pie recipes showed that coconut cream pies use coconut milk, not the coconut liquid.

Finally, not wanting to get all complicated about things, I just made a quick and easy pie with very little other than the coconut itself. I realize not everyone will have access to fresh coconuts, but if you ever get the chance, this delightful pie is definitely worth it!

Fresh Coconut Pie

Makes 1 9″ pie

Filling

1/2 c. fresh coconut meat, grated or chopped

3 c. coconut water (NOT milk, which is actually made from the meat)

3 Tblsp. cornstarch

1/2 c. water

pinch of salt

Pie Crust

1.5 c. cookie crumbs (put cookies in a ziplock bag and crush with rolling pin or use your food processor)

1/4 c. sugar

1/4 c. melted margarine

Mix pie crust ingredients and press into a 9″ pie pan. Put in the freezer while you prepare the filling.

Bring the coconut water and sugar to a boil.

In a cup, whisk cornstarch and water together. Stir gradually into the boiling coconut water. Add a pinch of salt and cook, stirring constantly, until the mixture thickens.

Remove from the heat and stir in coconut pieces.

Pour the filling into the pie crust and chill for 2-4 hours or overnight. You could add a whipped topping, but I found the pie was delicious just plain.