Coquito Pie

Coconut is festive. Being holly jolly isn’t all chocolate cookies and fruitcake. Coquito Pie is how you tis the season

This pie is inspired by coquito, a traditional holiday cocktail from Puerto Rico that’s creamy, coconutty, and bound to put you and your family on your ass.

Each bite reminds me of December nights making batches of this drink with my mom as gifts for my teachers, family, and my childhood bestie Sydni who went feral for a glass 😭

Not only is it decadent, but it’s perfectly spiced, sexy, and scrumptious. Perfectly served with a glass of traditional (dairy-free) coquito, recipe here.

Coquito Pie

Makes: about 8 to 10 servings

Time: 50 minutes (+ chill time overnight)

DIRECTIONS

INGREDIENTS

Crust

• 2 1/4 cups ginger thins crumbs

• 2 tbsp brown sugar

• 1 tbsp white miso

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• 1/3 cup unsalted butter, melted

Filling

• (1) 15 oz can of FULL FAT coconut milk

• 3 tbsp cornstarch

• 1/2 cup sugar

• 1/4 tsp cinnamon

• 1/2 tsp kosher salt

• 1/4 tsp nutmeg, more to taste

• 1/2 tsp rum extract

• 1/2 tsp coconut extract

• toasted coconut flakes, for garnish

• whipped topping/cream, for garnish

1. Preheat oven to 350F. In a food processor, blend ginger thins, cinnamon, ginger, and nutmeg until a fine crumb. Add brown sugar, miso, and butter and pulse until it forms a sort of dough. Press into a 9" pie pan, and pierce the bottom of the pan with a fork to prevent from air bubbles forming under the bottom of the crust. Bake for 8 to 10 mins. Let cool.

2. In a saucepan, whisk together the cornstarch, sugar, and spices until combined. Slowly whisk in about 1/4 of the coconut milk into the pan and stir until incorporated with no lumps of cornstarch remaining. Whisk in the remaining coconut milk.

3. Cook over medium heat until bubbling, whisking consistently. Reduce heat to low and cook for 5 mins. Use a rubber spatula to scrape the sides. Once "jiggly", remove from heat and whisk in the extracts. Let cool for 20 mins.

4. Once cool, pour into the cooled pie crust. Cover with plastic wrap, ensuring it touches the surface of the coconut filling so no film forms. Refrigerate overnight.

5. Garnish w/ whipped topping, toasted coconut flakes, and a dusting of cinnamon.

Notes

Orange Blossom Syrup

Orange blossom syrup is a wonderful opportunity to inject a floral sweetness to pastries, cakes, coffee, and even your favorite cocktails. Here’s how to make it:

Ingredients:

• 1 cup white granulated sugar

• 1 cup water

• 1 tablespoon orange blossom water

Directions:

1. In a saucepan, whisk together water and sugar over medium heat until dissolved. Stir in the orange blossom water and remove from heat immediately.

2. Once cooled, pour into a disinfected tight-lidded container. Store in the refrigerator to extend it’s shelf life.