Going Coconut

If you've ever lived out Arizona way you might remember Smitty's. They sold everything from groceries to household goods and lots of things in between. And inside the store they had a restaurant. The food was good homestyle cooking and they made really tasty pies. The coconut cream was always my favorite. Unfortunately for many years now they have no longer been in business. Bye, bye favorite coconut cream pie.

When we lived back east for a few years we would buy a brand of ice cream called Turkey Hill. They make a variety of flavors and I love each one of them. Once they started making a coconut cream pie flavor I was hooked. Just couldn't get enough of the stuff it was just so good. So when we moved back to Arizona I immediately searched for Turkey Hill ice cream. Well, even though they sell Turkey Hill ice cream here locally I have never been able to find their coconut cream pie flavor. The response I always get when I ask for it is that there is not enough interest in it. SAY WHAT?!?!? Well, what is wrong with people I say. Anyways, I had such a hankerin for it the other day I decided to make my own. Yes Indeedy I did. 

I must say that it turned out very good. It's no churn, packed with good coconut cream pie flavor, smooth and creamy. It was so good I wanted to hide it way, way back in the freezer behind the veggies. Seriously I thought about doing that because no one ever looks behind the veggies. However my conscience got the better of me and I did not. I left it out in plain sight and shared it with everyone. 

Well if you like Cocnut cream pie, then I think you will like this ice cream. Here's just how simple it is to mix up.

 Coconut Cream Pie Ice Cream. Only 3 ingredients.

2 cups heavy whipping cream                                              
1 can of sweetened condensed milk

1/2 cup of toasted coconut. 

Toast the coconut in a frying pan on medium high heat, stir often til it's brown and fragrant. Set aside to cool. Whip the cream until stiff peaks form. Gently fold in the sweetened condensed milk. And last gently fold in the coconut. Freeze in a tightly sealed container for 6 hours. I know it's gonna be hard but resist the urge to gobble it up right then and there. Let it chill out and you will have some of the best tasting ice cream ever. I promise, on my word as a former Girl Scout.

Sweet Butter Mochi

At the church I used to attend, every year at the first of the year the Nichigo ladies would have a mochi pounding on Sunday after church. I wish had snapped pictures to show y'all. It was always fun to watch the men pound the rice and then the ladies make the mochi. It always plain mochi and some with the red beans in the middle. Either way it was delish and a cultural cooking adventure.

So today I decided to make sweet mochi. I don't need any special equipment and it couldn't be simpler. And did I mention it's sweet and good and has coconut. So I made a trip the the Asian store where I bought the mochiko (rice flour) and a few other goodies.

The mochiko was only $1.89 a box so I bought a few; for future mochi making adventures of coarse.

So here's the recipe I used. So simple and easy to make. I didn't even have to get out the mixer.

Sweet Butter Mochi 

1 pound mochiko (glutinous rice flour)

2 1/2 cups white sugar

1 teaspoon baking powder

1/2 cup butter, melted

3 cups whole milk

5 eggs

1 teaspoon vanilla extract

1 cup sweetened, flaked coconut

Directions~

Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.

Bake for 1 hour in the preheated oven. Cool completely, then cut into squares and enjoy. Store in an airtight container. Eat within 3-4 days for maximum freshness.