This is a very simple desert from Brian Igarta, which he did for Everyday Dish TV. So simple, yet so absolutely delish!... if you're a coconut lover, that is.
This is all you need:
6 Tbsp cornstarch
6 Tbsp raw or organic sugar
3 cups coconut milk
Yes. I am serious. The video and very easy instructions may be found HERE.
Now I had already made and enjoyed this, as well as the mango variation, in the summer. I can see a papaya variation in my future too. ;) However, I recently got a gift that included a package with almonds and pecans. Jamaicans that we are, the almonds disappeared in no time, but then there were those pecans.
For a while, we were unable to decide if they were raw or not, since they were slightly crunchy. Anyway, I tried crumbling some of them into the Tropical Haupia I was making last night. Let me just say... BAD IDEA! DO NOT TRY THAT! The flavour did not improve.
Then I noticed Leshel's post with her vegan pecan pie recipe, which called for toasted unsalted pecans. Ok... maybe these are raw and toasting will improve the flavour, but I tried that with walnuts and have long decided to subject any walnuts in my possession to being ground and added to seitan or placed in cookies.
So, tell me, should I just make cookies with the rest of them? Is there anything else that I can do with them? (NO... I am definitely not trying any recipe that has the word pecan in the title!)
Any other ideas? :-/
This is all you need:
6 Tbsp cornstarch
6 Tbsp raw or organic sugar
3 cups coconut milk
Yes. I am serious. The video and very easy instructions may be found HERE.
Now I had already made and enjoyed this, as well as the mango variation, in the summer. I can see a papaya variation in my future too. ;) However, I recently got a gift that included a package with almonds and pecans. Jamaicans that we are, the almonds disappeared in no time, but then there were those pecans.
For a while, we were unable to decide if they were raw or not, since they were slightly crunchy. Anyway, I tried crumbling some of them into the Tropical Haupia I was making last night. Let me just say... BAD IDEA! DO NOT TRY THAT! The flavour did not improve.
Then I noticed Leshel's post with her vegan pecan pie recipe, which called for toasted unsalted pecans. Ok... maybe these are raw and toasting will improve the flavour, but I tried that with walnuts and have long decided to subject any walnuts in my possession to being ground and added to seitan or placed in cookies.
So, tell me, should I just make cookies with the rest of them? Is there anything else that I can do with them? (NO... I am definitely not trying any recipe that has the word pecan in the title!)
Any other ideas? :-/
3 lovely comment(s):
I have a freezer full of pecans and I use them most often when I make granola. I also use them in place of walnuts in most baking. Walnuts are cheaper and easier to come by on the West Coast, but now that I live in the South, I use pecans. Now you've got me curious, I wonder how you toast them?
Ruth,
In my recipe, I didn't toast my pecans (sorry, I forgot to add that little note...) I just put them on top and in the pie and baked it. I figured the baking will do enough "toasting" of the pecans. I've used them in granola, and even then, I don't toast them. I just chop them into more bite size pieces and then mix them in with the granola before I bake it. Again, I think the baking will take care of any "toasting" that might be suggested. Is that lazy, or just time efficient...hmmm...I gotta think about that one.... Anyway, hope that helps!
OK... so maybe baking improves the flavour then? Well, I guess my remaining pecans shall find their way into baked goods.
Thanks, ladies. :)
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