A few days ago I was craving a coconut cream pie. I didn't have any eggs whites or a pie crust and I really didn't want to spend the time making a pie when I would eat a few slices and likely ending up tossing the rest. (I am
basically the only sweet eater in my home.)
I browsed coconut dessert recipes on AllRecipes and finally came across the "Coconut Parfaits." If you look up that recipe, it had some not so good reviews. I liked the recipe because it made enough for two servings and it was
homemade and easy.
So, back to the reviews. I read the reviews of some claiming it was "gritty" or "grainy." After reading the ingredients and the instructions I figured out there is nothing wrong with the recipe, but perhaps the reviewers made
mistakes when they were making the recipe. The only way it will come out grainy or gritty is if you fail to boil the sugar and water together as directed. Basically, you are making a simply syrup and after whisking together, the sugar will dissolve.
While this was an excellent recipe, I was inspired to make something similar on my own. I broke out my trusty springform pan and began mixing up a crust. The crust I made consists of Vanilla Wafers, Butter, Vanilla Extract, and
Next, I made a simply syrup but added both coconut oil and vanilla extract to flavor it. While letting that mixture cool, I whipped up the homemade whipped cream. I like to add powdered sugar and vanilla to my heavy cream before
whipping it. Once the whipped cream was done, I folded the simply syrup and whipped cream together and smoothed over the crust in my springform pan and put it in the freezer overnight.
I piped additional whipped cream on top and served with cherries on top. Next time, I may make more filling so it is a taller dessert. This tastes like a coconut cream pie to me, but without requiring a pie crust and egg whites.
As soon as I re-work the recipe I will share it on AllRecipes.