Add the vanilla and rum and cook for a further 5 minutes to glaze. Cool and spoon onto the coconut cream pie. Sprinkle over the lime zest and extra coconut to serve.
Preheat the oven to 350° and butter two 9-inch glass pie plates. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk.
If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).
Let sit for 20 minutes. Add flour and coconut cream, and mix thoroughly. You may need to add a bit more water to make the mixture come together. Knead for 5 to 10 minutes and let rest in a bowl ...
And perhaps one of the biggest unsung heroes in Southeast Asian cooking is coconut milk ... and a fruitiness that lended itself well to cream pie, custard and homemade pudding.
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