FOOD FOR THOUGHT
Wanda A. Adams
The year's end always gives me the urge to clean house, and among the things I need to clear out is the file where I keep recipe requests — which is getting much too fat.
Can you help? Here are a number of pending requests:
Got a request from a homesick Islander on the Mainland who wanted to make coconut pie — the solid, sweet kind, not coconut cream pie. It so happens coconut pie was a great favorite of my grandmother's and she often made it. Also, on Maui where I grew up, there were several bakeries that made coconut turnovers that everybody loved; it's rare to find a coconut turnover now. These aren't for dieters but they sure are good! Here's Grandma's recipe.
Just a note: I haven't tested this with sweetened coconut (i.e. Baker's Angel Flake — the kind most readily available in stores) but I'm sure you'd have to cut the sugar considerably if you used that type of coconut.
Preheat oven to 375 degrees. If using fresh coconut, squeeze moisture from grated coconut and place in a medium bowl. Whisk together cornstarch and 1/2 cup water to form a smooth paste. Pour over coconut, then add remaining water and sugar and mix well. Place in pie shell and cover with crust. Bake at 375 degrees for 30-40 minutes.
Makes 8 servings.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: email@example.com.
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