Coconut Cream Pie With Truvia Baking Blend Recipes

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COCONUT CREAM PIE



Coconut Cream Pie image

This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility, but it's a well-traveled, well-informed version of New Orleans cooking.

Provided by William Grimes

Categories     pies and tarts, dessert

Time 3h30m

Yield Two 9-inch pies

Number Of Ingredients 14

3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks
8 ounces macadamia nuts, toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut, lightly toasted and cooled

Steps:

  • To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
  • Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
  • To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  • Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
  • Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
  • To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

MAKEOVER COCONUT CREAM PIE



Makeover Coconut Cream Pie image

Here's a wonderfully creamy and rich version of an impressive classic that was lightened up at the request of Didi Desjardins in Dartmouth, Massachusetts. It now has less than half the fat of her original recipe...but every bit of sweet, old-fashioned coconut flavor!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 cups fat-free milk
2 egg yolks, lightly beaten
1-1/4 cups sweetened shredded coconut, divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 reduced-fat graham cracker crust (9 inches)
1 tablespoon cornstarch
1/2 cup water
3 egg whites

Steps:

  • In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts., Place crust on a baking sheet; add filling and set aside., For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form., Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.

Nutrition Facts : Calories 350 calories, Fat 9g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

TRULY COCONUTTY CREAM PIE



Truly Coconutty Cream Pie image

I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe.

Provided by Sobie

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 cup all-purpose flour
⅜ teaspoon salt
¼ cup unsalted butter, chilled and cubed
2 tablespoons butter flavored shortening, chilled
1 ½ tablespoons coconut water, or as needed
¾ fluid ounce coconut-flavored rum
1 (18 ounce) can coconut milk
1 cup white sugar, divided
1 cup flaked sweetened coconut, toasted
1 vanilla bean, split and scraped
⅓ cup cornstarch
¾ cup whole milk
2 eggs
1 egg yolk
2 tablespoons butter, room temperature
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons flaked sweetened coconut, toasted

Steps:

  • To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  • Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  • Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  • Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  • Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  • Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

Nutrition Facts : Calories 723.1 calories, Carbohydrate 58 g, Cholesterol 174.8 mg, Fat 53.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 35.9 g, Sodium 221.8 mg, Sugar 35.5 g

COCONUT CREAM PIE I



Coconut Cream Pie I image

Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.

Provided by Dmarcks

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
  • Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g

COCONUT CREAM PIE



Coconut Cream Pie image

I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.-Jerraine Barlow, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 7

1-1/2 cups cold milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches)

Steps:

  • In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.

Nutrition Facts : Fat 15 g fat (8 g saturated fat), Cholesterol 19 mg cholesterol, Sodium 245 mg sodium, Carbohydrate 25 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein.

COCONUT CREAM PIE



Coconut Cream Pie image

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

Provided by Robert Trachtenberg

Categories     pies and tarts, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 19

1¼ cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup shortening, chilled, cut into pieces
1/3 cup chilled unsalted butter, cut into pieces
2 to 5 tablespoons ice water
1 cup evaporated milk
1 cup heavy cream
1/2 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 tablespoon softened unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 tablespoons cream of coconut
1 cup sweetened, shredded coconut or unsweetened coconut flakes
2 cups heavy cream
4 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees.
  • Make the crust: Sift flour, sugar and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
  • Make the filling: Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours
  • Make the topping: Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.
  • To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 41 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 151 milligrams, Sugar 20 grams, TransFat 1 gram

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CREAM PIE



Coconut Cream Pie image

The secret is in the mixing. I also like using Pillsbury prepared pie crust. You can find it in the dairy case at your grocers.

Provided by Belly Up With Bob

Categories     Pie

Time 30m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 13

2/3 cup sugar
1/4 teaspoon salt
3 cups whole milk, do not use low fat
1/3 cup cornstarch
3 eggs, beaten
1 tablespoon butter
2 teaspoons coconut extract
1 cup coconut flakes
1 (9 inch) pie shells, baked and cooled
1/3 cup sugar
1/2 pint whipping cream
2 teaspoons coconut extract
1/4 cup coconut flakes, baked

Steps:

  • In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
  • Beat the eggs then blend with mixture in the sauce pan.
  • Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
  • Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
  • Return to heat, cooking until boiling, mixing with electric mixer.
  • Remove from heat and pour into pie crust, spread evenly.
  • Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
  • Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
  • Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
  • Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.

Nutrition Facts : Calories 488.4, Fat 28.5, SaturatedFat 15.2, Cholesterol 133, Sodium 304.1, Carbohydrate 50.8, Fiber 1.4, Sugar 35, Protein 7.7

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EAST COCONUT CREAM PIE (NO BAKE) - CRAZY FOR CRUST
2021-04-02  · How to Make a Easy Coconut Cream Pie. 1. Make Pudding: Combine the pudding mix and milk together in a large bowl. Let it sit until it’s soft-set. This only takes about five minutes. 2. Coconut: Stir in the shredded coconut (untoasted). 3. …
From crazyforcrust.com
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HOMEMADE COCONUT CREAM PIE - LIVE WELL BAKE OFTEN
2022-03-21  · Start mixing on low speed, then increase the speed to medium-high until stiff peaks form. Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Top with the remaining 1/2 cup of toasted coconut. Cover tightly and refrigerate until ready to serve.
From livewellbakeoften.com
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COCONUT CREAM PIE RECIPE : OLD-FASHIONED - DIVAS CAN COOK
2019-11-08  · Turn the heat to medium, and slowly stir in half and half, coconut milk and cream of coconut. Heat until steaming while stirring constantly to dissolve the sugar and cream of coconut. To temper the egg yolks, add eggs yolks to a bowl. Slowly pour in 1/4 cup of the hot steaming custard and whisk.
From divascancook.com
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COCONUT CREAM PIE WITH TRUVIA® BAKING BLEND | RECIPE | COCONUT …
Mar 18, 2020 - This smooth and creamy custard pie is a decadent delight! Made with Truvia® Baking Blend, it contains 50% less sugar than the full-sugar version. Made with Truvia® Baking Blend, it contains 50% less sugar than the full-sugar version.
From pinterest.co.uk
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COCONUT CREAM PIE - FAVORITE FAMILY RECIPES
2020-11-21  · Stir in ¾ cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
From favfamilyrecipes.com
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COCONUT CREAM PIE RECIPE - ADD A PINCH
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt. Spread custard into pie crust. Cover lightly with plastic wrap and chill in …
From addapinch.com
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COCONUT CREAM PIE WITH TRUVIA® BAKING BLEND
prepare single baked pie shell according to package instructions. combine milk, 1/4 cup coconut milk, 1/4 cup truvia® baking blend, and salt in heavy bottom saucepan and bring slowly to a boil. pour remaining 3/4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. beat until smooth.
From worldbestcoconutrecipes.blogspot.com
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COCONUT CREAM PIE WITH TRUVIA® BAKING BLEND | OSALAN1 | COPY …
Coconut Cream Pie with Truvia® Baking Blend. allrecipes.com Osalan1 . loading... X. Ingredients. Crust: 1 (9 inch) single-layer pie crust; Filling: 1 cup skim milk, divided; ¾ cup coconut milk, divided ; ¼ cup Truvia® Baking Blend; ½ teaspoon salt; ¼ cup cake flour; 3 tablespoons cornstarch; 1 whole egg; 1 egg yolk; 2 tablespoons Truvia® Baking Blend; 2 …
From copymethat.com
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15 MINUTE COCONUT CREAM PIE RECIPE - GEMMA’S BIGGER BOLDER …
2019-01-31  · Pre-heat your oven to 350°F (180°C) then scatter the shredded coconut onto a baking tray. Place in the oven to toast for 5-7 minutes. When golden brown, remove from the oven. Remove the coconut from the oven and set aside to cool while making the crust.
From biggerbolderbaking.com
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BANANA CREAM PIE RECIPE - TRUVIA.COM
2015-02-11  · Sweet Complete ® Granulated All-Purpose ; Sweet Complete ® Confectioners ; Sweet Complete ® Brown
From truvia.com
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Top Asked Questions

How do you make a coconut cream pie filling?
Set aside to cool. Grind coconut: Pulse 3/4 cup coconut in a food processor for grind. Make cream pie filling: In a saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt. Cook pie filling: Bring mixture nearly to a boil over medium heat, stirring occasionally.
What is the recipe for a coconut and egg pie?
Directions In a medium saucepan, combine sugar, flour and salt. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Pour into pie shell; sprinkle with remaining coconut.
Can you make a no bake coconut cream pie?
No Bake Coconut Cream Pie – this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! No need to turn on the oven for this pie recipe – just mix up the filling and chill it in the crust! If you love coconut you are going to love this easy recipe.
How do you make lime and coconut pie crust?
Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving. Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.

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