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Wednesday, August 20, 2014

Tapioca Coconut Cream Pie

The Pudding's in the Pie
Do you love tapioca pudding?  Do you love coconut cream pie?  Can you merge these two flavors?  Yes you can!  I did it!
Tapioca Coconut Pie

Tapioca Coconut Pie


13.5 ounces of coconut milk
2/3 cup sugar
¼ cup quick-cooking tapioca
2 eggs
½ tsp pure vanilla extract
½ tsp coconut extract
¾ heavy cream
1 graham cracker crust (I made mine)
½ cup sweetened flaked coconut

mixture of pie

 In a medium saucepan whisk together the coconut milk, sugar, tapioca and egg. Mix thoroughly and let rest for 5 minutes.
Meanwhile, toast ¼ cup of the coconut in a dry skillet over high heat, stirring constantly, until golden brown. Pour coconut onto a plate to cool.
Cook coconut milk-tapioca mixture over medium high heat, stirring constantly, until it comes to a full boil. Remove from heat.  Mix in the vanilla and coconut extracts. Set saucepan in a pan or bowl of ice and stir filling until cold, about 5 minutes.
Whip heavy cream in medium bowl until stiff. Carefully add filling to whipped cream and gently fold together until mixed. Spoon filling into pie shell and sprinkle edges with toasted and untoasted coconut. Cover and refrigerate for 30 minutes before serving.

For my Graham cracker crust:

2 to 3 cups graham cracker crumbs
½ stick butter
¼ cup sugar

Melt butter in pie plate, mix in crumbs and sugar, press until shaped into crust, bake @ 350° for 30 minutes or until golden brown and somewhat crunchy. Allow to completely cool before adding

Slice of Pie

  Smooth and Sweet Refreshing Pie for the summertime heat!

Tuesday, August 12, 2014

Cookies and Cream Home Made Ice Cream

You know the famous Sandwich cookie made by Nabisco *Oreo*, you know the one you take a part a lick the middle, the one you dip in milk?  I just had to make this again and share this recipe.

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Oreo® Home Made Ice Cream


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1 cup whole Milk
1 cup heavy whipping cream
1 can condensed Milk
1 container Cool Whip
1 Package Oreo Cookies
1 Junket Tablet

Crush Oreo cookies
Combine your milks, cream and Cool Whip
Add 1/2 of the crushed cookies
Churn according to the Mfg Directions
Add more crushed cookies, leaving some for toppings
If not Churning:
Combine all ingredients, leaving enough crushed cookies for toppings and freeze in container over night.

I got this recipe rom my Aunt several years ago.  I won't say how many years, but it was way before you could buy it in the Grocery Store and I guarantee it taste a lot better!

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Thursday, August 7, 2014

Tres Leches Cake

I was introduced to this fabulous dessert while living in Texas!  The interpretation?  Three Milks, which are key ingredients for this awesome cake.
I have tasted several different recipes in restaurants with different garnishments.  I have to admit....they are ALL Delicious.  I have come up with a recipe that works for a home version right there in your kitchen.  Again, Easy, Easy, Easy!

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Tres Leches Cake

Pre heat oven to 350°


5 Eggs
1 cup Flour
1 cup Sugar
1/4 cup Heavy Cream
1 tsp Vanilla
1 1/2 tsp Baking Powder
Salt - Dash
1 cup whole Milk
1 can Condensed Milk
1 can Evaporated Milk
1 container Cool Whip


Separate eggs
Beat egg yolks with 3/4 cup sugar with wire whisk attachment
Add Cream and Vanilla
In an additional large bowl combine flour, baking powder and salt
Pour wet ingredients into dry ingredients stirring together
Whip egg white and 1/4 cup sugar on high until peaked
GENTLY fold egg white into the batter, in thirds.
Bake for approximately 20-30 minutes until toothpick inserted is pulled out clean.
Either place cake on dish with a lip (like I did) or just leave in pan.
Puncture cake with fork and wooden spoon. 
Combine your three milks by stirring
Pour over cake
Top with Cool Whip
Keep refrigerated

You can use any item to puncture the cake.  The idea is to moisten the body of the cake with the milk mixture. 
Serve right away or let the cake soak in the milks, it will better the flavor.