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BULLETIN 77, HAWAII EXPERIMENT STATION 



Coconut cream pie 



4-6 servings 



% tablespoons gelatin cup sugar 



3 tablespoons water iV teaspoon salt 



IY3 cups scalded milk % teaspoon vanilla 



2 eggs % cup fresh grated coconut 



Soak gelatin in the cold water. Add sugar and salt to egg yolks and 

 slowly add the milk. Cook this mixture over hot water, stirring until the 

 custard mixture thickens and coats the spoon. Do not allow the water to. 

 boil, because the custard will curdle. Remove from the fire, add the soaked 

 gelatin to the custard, stir until it is dissolved, and set the mixture in a cold 

 place. When slightly thickened, stir in the vanilla and one half of the 

 coconut, then fold in the stiffly beaten egg whites. Pour into a baked pie 

 shell and sprinkle the remaining coconut on top. Set in the refrigerator 

 for 2 or 3 hours before serving. 



Coconut turnovers 



yield 20 turnovers 



2 cups flour 3 cups fresh grated coconut 



% cup fat % cup butter 



% teaspoon salt 1 cup sugar 



% cup water 



Sift the salt and flour together, cut or rub in the fat until well blended, 

 add the water slowly to make a stiff paste. Roll out on a slightly floured 

 board to a thickness of % inch. Cut 4 inch circles for the turnovers. 



Cream the butter and sugar well, add the coconut and mix thoroughly. 

 Place about 2 tablespoons of this mixture on each circle of pastry. Fold 

 pastry over to form a semi-circle and pinch the edges together. Bake in a 

 hot oven (450° F) for 30 to 40 minutes. 



Hawaiian freeze 



yield IV2 quarts 



6 cups grated coconut (2 coconuts) ) extracted coconut milk 



3% cups boiling water y * 



% cup coconut water 1% cups sugar 



V2 teaspoon vanilla 



Pour the boiling water over the grated coconut and allow to stand 15 min- 

 utes. Strain through poi cloth or a double thickness of cheesecloth, squeez- 

 ing out as much of the milk as possible. Add the coconut water, sugar, and 

 vanilla to the extracted coconut milk, and stir until the sugar is dissolved. 

 Freeze in an ice-cream freezer using 8 parts of ice to 1 part of ice-cream salt. 



Grated coconut may be served over the frozen mixture. 



