Three weeks ago in my Tastes Like Home column, Nuttier for Coconuts, in celebration of all this coconut, I mentioned making potato pie and using fresh homemade coconut cream instead of dairy cream to make the pie. Since then I have received several requests for a recipe to make the pie so I sharing that with you today.
I have not tested this recipe with canned coconut milk but I imagine that it would work fine. Depending on the brand you use, you may need to dilute it by adding ½ cup of water to each 1 of the canned coconut milk. For this recipe, if using canned coconut milk, you will need 4 cups.
- 4 cups freshly grated coconut
- 4 cups warm water (110 – 115 degrees F)
- 4 pounds potatoes
- 2 tablespoons butter (salted or unsalted)
- 2 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 2 teaspoons finely minced thyme
- Finely minced hot pepper to taste
- 1 tablespoon spicy mustard
- Salt and pepper to taste
- 1 heaped cup grated sharp cheddar cheese (optional)
- Working in batches, blend equal quantity of coconut and water in blender until very fine and thick. Pour through a sieve and using clean hands squeeze the mixture to extract all the liquid. Set aside.
- Scrub or peel the potatoes and put them to boil or steam until they are half cooked.
When a knife is inserted, it will go in at first and meet resistance towards the center. Remove from heat and when cool enough to handle, peel and cut into large chunks.
- Brush an 8 x 8 baking dish with oil. Assemble the cut potatoes in an even layer in the dish.
- Preheat oven to 350 degrees F.
- Add butter to a saucepot and melt over medium heat, then add flour and mix in with the butter, reduce heat to low and cook for 2 minutes. Do not let the mixture turn brown.
- Add garlic, thyme, and pepper to the mixture and cook for 3 minutes.
- Raise heat to medium and pour in coconut cream, add mustard, stir to mix and bring to a boil. When the pot comes to a boil, reduce heat to low and simmer for 5 to 7 minutes or until the sauce thickens, coating the back of a spoon. Season with salt and pepper to taste.
- Pour the coconut cream sauce over the potatoes; be sure to get it in between all the potatoes. Use a rubber spatula to gently prod the potatoes if necessary so that the sauce can trickle down.
- Sprinkle the top with cheese, if using, and transfer to oven; cook for 35 – 45 minutes or until the top is bubbly and golden.
- Remove from oven and let rest for 20 minutes before serving.