Coconut Pudding And Miso Chocolate Fudge Macaroon Pie Recipe : Because this haupia (coconut pudding) macaroon pie is something we HAVE to talk about. To be honest, I have been fantasizing about the last piece ever since it vanished, and it’s kind of great. Which, yes, was a very long time ago.
Coconut Pudding And Miso Chocolate Fudge Macaroon Pie Recipe
Ingredients
MACAROON CRUST
- 2 cups shredded unsweetened coconut
- 1 egg white
- 2 tablespoons honey
- 2 tablespoons butter melted
- 1/2 teaspoon salt
MISO CHOCOLATE FUDGE
- 16 ounces semi-sweet chocolate chopped
- 1 oz can sweetened condensed milk 15, not evaporated
- 1 tablespoon white miso paste
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup roasted cashews chopped (optional)
HAUPIA (COCONUT PUDDING)
- 2 cups canned full-fat coconut milk ] about 1 1/2 cans
- 1/4 cup granulated sugar
- 1 vanilla bean seeds removed
- 1/4 teaspoon salt
- 2 tablespoons cornstarch + 2 tablespoons cold water
- 1/4 cup shredded coconut sweetened or unsweetened
- 2-3 cups whipped cream about 1 1/2 cups whipping cream whipped with 1 tablespoon powdered sugar
CARAMELIZED SESAME CACAO NIBS
- 1/3 cup raw sesame seeds
- 1/3 cup cacao nibs
- 1 tablespoon maple syrup
- 1 tablespoon butter
Instructions
MACAROON CRUST
Start the oven at 325 degrees Fahrenheit. Oil a pie dish measuring 8 by 9 inches.
To thoroughly moisten the coconut, mix the egg, honey, butter, and salt in a basin. Evenly press the mixture into the pie plate that has been prepared.
Bake for 15 to 20 minutes in the middle of the oven, or until the bottom is light brown and the sides are golden brown. Take out and leave to cool.
In a medium-sized sauce saucepan over low heat, melt and smooth the chocolate, condensed milk, miso, and cream to form the fudge. Take off the heat and mix in the cashews (if using), salt, and vanilla. The mixture will be thick; whisk gently to blend.
About half of the fudge should be spread into the pie plate (keep the remaining fudge for snacks and spread it into a baking dish that has been buttered). The fudge layer should be about an inch thick. To set, put in the refrigerator.
To prepare the haupia, fill a medium sauce pot with the coconut milk, sugar, vanilla bean (pod and seeds), and salt.
Stir over medium heat until the sugar and salt are dissolved. Slowly mix the cold water into the cornstarch in a small bowl. Turn down the heat to low, stir in the cornstarch mixture, and then let it thicken and decrease until it has the consistency of yogurt. Add the coconut shreds and mix.
Spread the pudding over the fudge layer after letting it cool somewhat. It ought to reach the pie’s edge. Put in the refrigerator for one to two hours, or until very cold. When ready to serve, add the whipped cream and put back in the refrigerator.
CARAMELIZED SESAME CACAO NIBS
Place the butter, maple syrup, cacao nibs, and sesame seeds in a pan over medium heat.
Cook for about 5 minutes, stirring frequently, or until the butter is melted and the seeds are toasted.
Take off the heat and transfer the mixture onto a baking sheet covered with paper. Before putting to the pie, let cool.