Coquito is an eggnog-style alcoholic beverage from Puerto Rico, traditionally served over the holidays. You can celebrate anytime with this decadent version, baked up as a pie.

Coconut Eggnog Cream Pie

8/November/2017
Dessert

Difficulty

30 minutes

Spicy

How many rations do you want to cook?
Rations - + How many rations do you want to cook?

Ingredients

  • 1 packet Maria Cookies
  • 0.5 cup melted butter
  • 1 tbsp brown sugar
  • 1 can GOYA COCONUT MILK
  • 0.5 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.25 tbsp salt
  • 1 can GOYA COCONUT CREAM
  • 5 units egg yolks
  • 0.25 cup ron
  • 1 tbsp vanilla extract
  • 0.75 cdta ground cinnamon
  • 3 tbsps coconut striped and roasted
  • 1 cup whip cream

Instructions

  1. Preheat oven to 325°F. Combine crushed cookies (see Tip#1 below), melted butter and brown sugar; transfer to 9” pie plate. Using your fingers, press crumbs evenly onto bottom and up side of pie plate. Bake for about 10 minutes or until firm; let cool on rack.
  2. Meanwhile, in saucepan, whisk together coconut milk, sugar, cornstarch and salt; stir in cream of coconut. Bring to boil over medium heat, stirring constantly; cook, stirring, for about 6 minutes or until thickened.
  3. Add egg yolks to a large bowl and stir in half the coconut mixture; pour mixture back into saucepan. Cook, stirring, for about 3 minutes or until thickened. Remove from heat. Stir in rum (if desired), vanilla and ½ teaspoon cinnamon; pour into pie shell. Press plastic wrap onto filling; refrigerate for at least 2 hours.
  4. Before serving, whip cream until stiff peaks form; spread over pie. Sprinkle with toasted shredded coconut (see Tip #2 below) and remaining cinnamon.
Coconut Eggnog Cream Pie
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