Coconut Pie on a whim

coconut pie

Lots of experimentation went on in my kitchen last weekend… and this is the delicious result!  The filling of this pie is just about as addictive as the inside of a Mounds or Almond Joy and the recipe couldn’t be easier, either.  I think it tastes best a tad bit warm from the oven with a dollop of whipped cream. (Imagine drizzling it with chocolate and sprinkling toasted almonds on top!)


deep, pre-made graham cracker pie crust

3 egg yolks

1 can of evaporated milk (14 oz)

1 cup of evaporated milk

1 tsp coconut extract

1/2 tsp vanilla extract

2/3 cup of sweetened shredded coconut



Pre-heat oven to 350 degrees

Blend all ingredients for the filling and pour into graham cracker crust

Bake for 30-35 minutes until light golden and firm to the touch.

Serve with whipped cream.


Home-made Mango Jam

mango jam

Its mango season in South Florida!  People who are blessed enough to have a tree in their back yard are eating them up and desperately trying to give them away to co-workers, neighbors and friends, lest they should rot on the ground or get eaten by squirrels, opossums… or the dog.  (My dog Charlie has eaten a few of my neighbor’s mangos and has come back into the house with quite the cute mango mustache on several occasions.)

Well, my caddy corner neighbor and my mother’s next door neighbor has the most gorgeous and fruit-filled mango tree in the neighborhood.  Luckily they believe that sharing is caring and gave us a few.  And this is what we came up with to use up that yummy goodness. Mango jam!!

Delicious on toast, on a ritz cracker with cream cheese, in the center of thumb print cookies or simply spooned right into your mouth!  Although the process is fun, its time consuming and messy.  All worth it in the end, though.  Check out the photos of our afternoon together.