Coconut custard pie--modern and traditional in the province

[Queenie O.]

Yesterday I was craving a coconut custard pie.  The main ingredient came from some coconuts growing on one of our dwarf coconut trees. A traditional way to grate coconut in the Philippines is called a Kudkuran. It's a small bench that has a small grater attached, that grates the dried coconut to a fluffy consistency. You have to identify which coconut by color of the outer shell, and how much water you can hear shaking around inside. There are really three kinds of coconut here that are eaten for different purposes. There's the young coconut, "butong" with the juicy milky water and soft flesh that's so refreshing. There's the in between texture that's called "ungol" that I used, and the Bisaya word "lagas" for the very dried up coconut that can be squeezed into coconut milk. I have to rely on my husband to cut, and tear open the fibrous husk and shell using a machete. Seeing as I'm making the pie, he's a willing partner! We own our own kudkuran for times like these.:)

This is my own recipe--you might want to try if you're out in the country, and have someone with coconut experience. I suppose you could use store bought grated coconut if you could find it, but I don't think it would be the same, but still okay. I used a can of Thai coconut cream, but coconut milk would be fine too. Our two dogs were happy for any leftover coconut.

Prepare your favorite crust, and pre-bake it in the oven for about fifteen minutes. Assemble all the ingredients in a bowl, and just wisk them all together.

! 9-10 inch pie crust

1 cup milk  ( I used whole milk)

1 1/2 cups coconut cream

2 cups grated coconut

3/4 cup sugar

4 large eggs

1 tsp. pure vanilla extract

I toasted 1/4 cup extra coconut in a frying pan for topping before baking, but that's optional

Pour the ingredients into the pie shell and bake at 350 degrees for about 45 minutes until still a little wobbly. It will continue to bake a bit more and firm up as it cools.

Enjoy!  Store leftover pie for a few days in the fridge. Traditional meets modern to make an old favorite pie!

[JDDavao II]

That's great, Queenie! I'd never heard of a kudkuran, so thank you!

For you he-men out there, here's one you might like. 

[GeoffH]

That is the cleanest, shiniest coconut thingy that I have ever seen!

The ones in the wet market look... err... well used 

(ok now I know it's called Kudkuran) :)

[Queenie O.]

19 hours ago, GeoffH said:

That is the cleanest, shiniest coconut thingy that I have ever seen!

The ones in the wet market look... err... well used 

(ok now I know it's called Kudkuran) :)

You're right Geoff--that was just an example of one that I found on the web! They do get pretty rough looking quickly--that one looks just built.

[Tommy T.]

On 1/24/2021 at 8:04 AM, Queenie O. said:

Enjoy!  Store leftover pie for a few days in the fridge. Traditional meets modern to make an old favorite pie!

I am puzzled that your pie lasted long enough without being devoured that you could take a photo of it?

And I can't imagine it lasting long in the refer either - it looks and sounds so very tasty!

[stevewool]

Sounds nice, going to get Emma to make me one or two