Unlike its name, French Coconut Pie did not originate in France but was actually invented in America. Wherever it originated from, it’s one of the easiest pies you’ll ever make and tastes amazing to boot! You can make your own pie crust if you want to. I have a great recipe for homemade pie crust here. Or you could just purchase a ready-made pie shell from the grocery and save yourself some work. Either way, this pie turns out delicious! It’s literally a pie to die for.
FRENCH COCONUT PIE
3 large eggs
1/2 cup buttermilk
1/2 cup butter, melted and cooled
1 cup sweetened shredded coconut
1 cup sugar
1 Tbsp. flour
1 tsp. vanilla extract
1 deep-dish 9-inch pie shell, purchased or homemade
Preheat oven to 350°F.
Bake pie crust for 18-25 minutes until lightly golden on the edges.
Mix all ingredients together in a medium bowl until well combined.
Pour filling into pre-baked pie crust. Crust doesn’t have to be cool for this step.
Bake 45-55 minutes or until lightly browned and custard is set.
Transfer pie to a wire rack to cool completely, at least 1 hour, before serving.
Maja Blanca is a traditional Filipino dessert. It’s kindof like a coconut pudding studded with kernels of corn. It sounds strange to think of coconut and corn together, but believe me this dessert is sooo good, you’ll find yourself coming back for seconds and thirds. I think Maja Blanca is traditionally topped with latik which is basically coconut milk curds. To make latik, you bring some coconut milk to a simmer and keep simmering till the oil separates from the milk solids which eventually start to fry in the oil and and turn into little brown curds. It’s a lot of work. My shredded coconut topping is way easier.
When you shop for the canned milks for this recipe, you’ll need to buy:
4 cans (13.5 oz. each) coconut milk
1 can (12 oz.) evaporated milk
From the 4 cans of coconut milk, you’ll be able to get 5 cups for the 1st Mixture, but you won’t have enough left over to make 2 cups for the 2nd Mixture. Never fear. What you’re going to do is pour the last of the coconut milk into your 2-cup measure and then add enough of the liquid drained from the whole kernel corn to make 2 cups.
Same thing with the evaporated milk. You won’t have enough in the can to make 2 cups but it’s not worth opening a whole ‘nother can when you’re just a little bit short, so pour the evaporated milk into your measuring cup and then add enough corn liquid drained from the whole kernel corn to make the 2 cups that you’ll need for the 1st Mixture. If you run out of corn liquid, go ahead and use water. It’ll be fine.
5 cups coconut milk
2 cups evaporated milk
2 cups sugar
1 can (14¾ oz.) cream-style corn
1 can (15.25 oz.) whole kernel corn, drain and reserve the liquid
2 cups coconut milk
2 cups cornstarch
Grease a rectangular pyrex glass baking dish or metal baking pan with butter or margarine.
Mix all the ingredients of the 1st Mixture together in a large pot.
In a bowl, mix together the ingredients of the 2nd Mixture using a wire whisk until smooth.
Bring 1st Mixture to a boil over moderate heat, stirring occasionally.
When boiling, pour the 2nd Mixture into the pot, scraping it all in with a rubber spatula, and continue to cook, stirring constantly until thick. The mixture will thicken really fast so this step is best done by two people. One person to stir the pot while the other person pours the 2nd Mixture into it.
Quickly pour maja into prepared baking pan.
Toasted Sweet Coconut Topping:
1 cup fresh grated coconut
1/2 cup sugar
1 Tbsp. butter or margarine
Melt butter in a frying pan.
Add grated coconut and sugar and toast, stirring constantly until golden brown. Watch carefully because the coconut burns fast!
Sprinkle toasted sweet coconut over maja blanca.
NOTE: If you can’t get fresh grated coconut, you can substitute unsweetened dessicated coconut. If you can’t get unsweetened dessicated coconut, you can use sweetened dessicated coconut but cut the 1/2 cup sugar down to 2 tablespoons.
This is a big recipe so it’s great for potlucks or family gatherings. It makes enough to fill a 9×13 rectagular baking dish with enough left over to fill an 8-inch round pie plate. If you have a dish bigger than 9×13, use it.