1Put coconut flakes, salt, and vanilla in your food processor, fitted with the “S” blade. Begin to process, adding small amounts of the date until crust sticks together. Press crust into a greased (with coconut butter) 9-inch pie pan.
To Make the Filling:
1Blend all ingredients, except the coconut butter and lecithin, until smooth. Blend in the coconut butter and lecithin until smooth. Pour into pie shell and set in freezer or refrigerator until firm (about an hour).
To Make the Coconut Cream Topping:
1Pour coconut milk into blender. Add coconut meat until level reaches one cup, wet measured (meaning that you add the meat until the liquid in the blender reaches the 1-cup level). Next blend remaining ingredients, except lecithin and coconut butter, until smooth. Then add lecithin and coconut butter and blend until incorporated. Set in freezer or refrigerator until firm, and then spoon onto firm pie base.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Louis Maldonado of Spoonbar and Pizzando in Healdsburg gets hate for his sous vide chicken and ruining the menu at Spoonbar when he took it over.