Coconut Pineapple Sweet Potato Meringue Pudding

Coconut Pineapple Sweet Potato Meringue Pudding
Coconut Pineapple Sweet Potato Meringue Pudding

I don’t know what a pudding is. It’s a British term for cake, I believe. Or a casserole. YMMV.

I used about three quarters of a 9 inch unbaked pie shell for this. Buttered a casserole dish (a small one, by pyrex) and pressed in my pie crust. Voila. I try to make smaller servings because I cannot, by myself, finish a 9 inch pie. And I shouldn’t, or my next stop will be Walmart to buy a six pack of moo moos, because pants no longer fit me.

NOTE: If you don’t use a pie crust, this recipe is 100% gluten free.

Sweet Potato Filling

Ingredients:

1 c mashed sweet potato (bake and mash 1-2 sweet potatos)
1/2 can coconut milk
1/2 can pineapple in juice, crushed
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1 tsp vanilla extract
1/2 tsp salt
1/4 c walnuts or pecans, chopped and toasted
2 tbsp maple syrup
2 egg yolks
1/4 c dried cranberries (or raisins, or cherries, or sultanas, whatever you like)

Blend the sweet potato mix, put in casserole dish. Or maybe on an unbaked pie shell. I used a pie shell. You don’t really have to, if you don’t want to.

Bake 60 min at 350 degrees. Cover with aluminum foil if it looks like the crust is getting too brown (this is about at the 45 min mark).

Let cool. (This takes about 2-3 hours to cool)

NOTE: The filling does not SOLIDIFY like jello. It stays liquidy. Test that it is cooked, not that it is solid. FYI. This is what makes it a pudding/casserole, not a pie.

Meringue:

2 egg whites
pinch salt
2 tbsp sugar
1/4 tsp cream of tartar

Blend meringue mixture on high speed for 5 minutes until glossy and stiff peaks form.

Putting it all together:

Top cooled pie with meringue mixture. Broil for 45 seconds. Serve. (Meringue is NOT cooked!! JUST browned!!)(Pregnant women and people with depressed immune systems, beware!)

Enjoy!

PRO TIP:

I hate saving half a can of this and half a can of that. What a waste. So, make a pina colada (virgin or not) with the other half of the coconut cream and pineapple. How? Blend the two together with ice, add sugar (about 1/4 c), and rum (to taste..). Enjoy!

LEFTOVER MERINGUE:

200 F for 2 hours. Keep oven closed and let meringue dry overnight.

Meringue Drops
Meringue Drops
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Swati’s Carrot Casserole

Swati’s Carrot Casserole

1 lb carrots, cooked, mashed (1 bag frozen carrots, defrosted)
1/2 c milk
1/3 c sugar + a touch for luck
1/2 c butter, softened
salt to taste
pepper to taste
paprika to taste

Put above ingredients in blender. Puree until consistency of mashed potatoes.

1 small onion, chopped
1 large jalapeno, chopped
1/2 c cracker crumbs for mixture

You can add some onions, jalapenos and cracker crumbs into the blender if you like.

Mix above ingredients in mixing bowl. Add pureed carrot to mix. Take the total mix and put it into a casserole dish (2 QT lasagna dish) or into an 8” x 8” square dish (brownie pan).

1/2 c cracker crumbs for topping (you can have these crumbled or blended)
some butter for topping (softened butter mixes better)

Mix above ingredients. Crumble the buttered cracker crumbs atop the carrot casserole mixture.

Bake at 350 degrees for 30 min until brown.
Makes 5 servings. Cut into pieces.