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Entries in coconut (2)

Monday
Aug292011

Coconut Banana Cupcakes with Chocolate Mascarpone Cream Cheese Frosting

 

I know right?  More bananas hanging out on the kitchen counter. 

I started talking and threatening myself the other day “No more bananas for ‘these people’ around here.  No one ever eats them, all they do is turn brown.” 

And then I realized the banana conspiracy that’s been transpiring.  ‘Those people’ are doing this on purpose.  I buy bananas at the beginning of the week.  There’s usually about three left towards the end of the week (that magic mashed cup) that have started to turn brown, so come Saturday morning I’m having my banana stare down wondering what to make. 

Then Sunday arrives, the house is full for “Sunday lunch” which usually is “Sunday early dinner” and the banana-whatever-I’d-made has been devoured.  Ha, I’m on to all of you now!  So there!!

 

Makes 18 large cupcakes

Ingredients

For the cupcakes:

½ cup butter

1 ½ cups sugar

2 eggs

2 ¼ cups flour

1 ½ teaspoons baking powder

1-teaspoon baking soda

¼ teaspoon salt

3 ripe bananas, mashed about 1 cup

1 ¼ cup flaked sweetened coconut

2 teaspoons vanilla

¾ cup sour cream

For the Icing:

1 stick butter, room temperature

6 oz Mascarpone cheese (or cream cheese)

1/3 cup cocoa powder

1-cup confectioner’s sugar

1-teaspoon vanilla

 

For the cupcakes:

Pre heat oven to 350°F.  Let eggs and butter stand at room temperature for ½ hour.  Line a standard muffin tin with paper liners.

Whisk dry ingredients together in a medium bowl, set aside.  Mix bananas and coconut together in a small bowl, set aside. 

 

In the bowl of a stand mixer fitted with a flat paddle beat butter on high speed for one minute.  Reduce speed to medium, add sugar ½ cup at a time.  Beat for 5-8 minutes until light and fluffy.  Add eggs one at a time, beating well after each addition.  Scrape side of bowl frequently.  Reduce speed to low, add vanilla.  Keeping the speed on low, alternate adding the bananas in two batches, then flour, then sour cream.   Mix until just combined and smooth.  Fill lined pan with a scant ½ cup of batter.  Bake for 18-20 minutes.  Let cupcakes cool completely on a wire rack before icing.

To make the icing:

Whisk the confectioner’s sugar and cocoa powder together in a small bowl

Beat mascarpone, butter and vanilla together in a medium bowl on medium speed until smooth using a hand mixer. Reduce speed to low and add sugar mixture in stages (so you don’t have a sugar cloud in the kitchen).  Continue beating until combined and fluffy.

 

Friday
Apr022010

Chocolate Coconut Crème Pie


 

Well, there’s absolutely nothing low-calorie about this pie...AT ALL! But there’s everything delicious and creamy about it. The subtle coconut flavor from using coconut milk really comes through after day two – yes, you can make this two days ahead, just don’t put the sour cream topping on it until ready to serve! If you don’t feel like making your own crust, just use a good quality pre-made crust. I wouldn’t recommend a graham cracker crust simply because you need something on the savory side that can stand up to the rich sweet filling and a crumbled graham cracker just doesn’t have what it takes. I advise making this with caution. It’s easy enough to become a bad habit! 

For the pie crust (9 inch pie)

2 cups all purpose flour

2 eggs

½ cup butter – cut into cubes

Pinch of salt

Ice water

For the filling

1/3 cup sugar

1/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

Pinch of salt

1 16oz coconut milk, whisked until smooth and creamy

1/8-1/4 cup whole milk

¾ cup semi-sweet chocolate pieces

3 tablespoons coconut rum

For the topping

1 cup Daisy Brand sour cream

1 cup heavy whipping cream

¼ cup powdered sugar

2 tablespoons coconut rum

½ cup toasted coconut flakes

 

Make the Pie Crust

Process flour, eggs, butter, and salt together in the bowl of a food processor for 30 seconds.  If the dough does not form a rough shape, add a little ice water by tablespoon.  Turn dough out onto a floured board, shape in a disk, and roll out.  Place dough into a 9-inch pie plate, pressing against sides.  Let dough rest in freezer for 20 minutes.  Pre-heat oven to 425°F.  Line crust loosely with parchment paper, fill with pie weights.  Blind bake crust until edge is light golden and beginning to dry.  Remove weights after about 10 minutes, reduce oven temperature to 350°F, continue baking to dry bottom another 5 minutes.  Let cool completely.

Make the filling

Whisk sugar, cocoa, cornstarch, and salt together in a heavy saucepan.  Whisk in enough whole milk until a smooth paste forms.  Whisk in the coconut milk.  Using a heat proof spatula, cook pudding over medium heat stirring constantly to prevent sticking and burning.  Cook for 7-10 minutes until pudding thickens and begins to bubble around edges.  Add chocolate pieces and stir until smooth.  Remove from heat and stir in coconut rum.  Pour hot pudding into crust, cover with cling film, and chill for at least 6 hours up to two days.

Make the topping

Beat sour cream, whipping cream, sugar, and rum together until soft peaks form (do not over beat!).  Dollop topping over pie.  Sprinkle toasted coconut on top. 

Inspired by the chocolate pudding pie featured in the January, 2008 issue of Bon Appetit