Coconut Cream Pie x Dulce de Leche Plantains

Looking for something different for your Thanksgiving, or any dinner, dessert table? We got you covered with a mash up of Coconut and Banana cream pies with a lil twist by using Plantains instead of banana and adding dulce de leche. 

It's not super difficult, just make sure you have very ripe plantains and cook them so they're caramelized and soft otherwise they get a bit hard when chilled. Also, when working with infused oils make sure we don't waste so pay attention when cooking the plantains. You ready?

Always read through the ingredients and instructions then prepare everything for the process. for this one, bake the pie crust and toast the coconut flakes prior to starting the custard. 

Servings: 12 (one 9-inch pie) @ 5 MG/slice using our Chef For Higher Coco Oil

The custard

5 large egg yolks
1/3 cup (67 grams) granulated sugar
1/4 cup (30 grams) cornstarch
One (13.5-ounce/400-milliliter) can unsweetened coconut milk, preferably full-fat
1 cup (240 milliliters) whole milk
1/2 teaspoon fine pink salt
1 teaspoon vanilla extract

For the plantains

2 tablespoons Chef For Higher coconut oil (60MG)  plus more PLAIN COCO OIL IF needed
2 very ripe, basically fully black plantains (1 pound/454 grams total), peeled and sliced 1/2-inch-thick
3/4 cup (170 grams; approximately half of añ 13.4-ounce/380-gram cans) dulce de leche
Pinch fine pink Himalayan salt
2 tablespoons dark rum (optional)

For the topping and to assemble the pie

One 9-inch pie crust, fully baked (we used frozen but you can make your own, we usually do just didn't have time) - do this before you start the recipe so the shell is cool
1 1/2 cups (355 milliliters) heavy cream
2 tablespoons confectioners' sugar
1/2 cup (30 grams) toasted coconut chips (toast these when making the pie crust)
1/4 cup (60 grams) dulce de leche, for drizzling (optional)

Directions
1. Custard: In bowl of a mixer, whisk the egg yolks until smooth. Add sugar and cornstarch, whisking until no lumps left.

2. In a medium saucepan, whisk the coconut milk, milk and salt together. Set over medium-high heat and, stirring occasionally, bring to a low boil, about 2 minutes. Remove from the heat.

3. Whisk continuosly to prevent curdling (don't want to cook the eggs), drizzle most of the milk mixture into the egg mixture until combined. Pour the egg-milk mixture back into the saucepan and return it to medium heat. Cook, whisking constantly, until steam rises from the pan, the mixture thickens and bubbles begin to form on the sides of the pan, about 4 minutes. Continue to cook, whisking constantly, for 2 minutes. (The mixture may seem very thick before the 2 minutes are up, but it’s important to cook it for a full 2 minutes so that the cooled custard doesn't separate.)

4. Stir in the vanilla extract, then strain through a medium-mesh sieve into a shallow bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate until cool, at least 1 hour and up to 2 days (if you want to make ahead).

5. Plantains: In a medium skillet over medium to medium-high heat, heat the coconut oil until it shimmers (do not let it smoke, heat is too high if it does). Add the plantains and cook until golden brown, about 3 minutes, adjust the heat as needed. If the pan seems dry, add a little more (non infused) oil. Flip and cook until the plantains are soft and carameled brown on both sides, about 2 minutes. Gently stir in the dulce de leche and salt to combine, and remove from the heat. Stir in the rum, if using. Allow the plantains to cool in the pan until just warm to the touch, 5 to 10 minutes.

6. Assemble the pie: Pour the warm dulce de leche plantains into the bottom of the (already) pie crust. Top with the coconut custard, spreading it evenly. Place in refrigerator while you make the whipped cream. 

7. Whipped cream: Using the stand mixer (hand mixer or whisk) bowl, beat the cream and confectioners’ sugar until medium-soft peaks form, 4 to 6 minutes.

8. Generously top the custard-filled pie with the whipped cream. Sprinkle with the toasted coconut chips and drizzle with warmed dulce de leche, if desired. Slice and serve. For neater slices, chill for 30 minutes before slicing.