Triple Coconut Cream Pie

Crust:

1.5 cups dried unsweetened coconut

1.5 cups dried frozen coconut (found at my local Asian market)

3-4 tablespoons coconut oil

3-4 tablespoons maple syrup

Bake at 325 on upper middle rack for 8-12 minutes, or until golden brown. Let cool while preparing filling.

Filling:

3 eggs

2 cans coconut milk

1/2 cup arrowroot flour

1/2 cup sugar

1 pinch salt

3/4 cup dried unsweetened coconut

Blend first five ingredients and cook in a saucepan over medium high heat, whisking constantly, until thickened. When custard has a thick pudding-like consistency, stir in the coconut. Pour into crust and chill for four hours or overnight.

Topping:

1 pint heavy whipping cream

2 tablespoons maple syrup

1 capful vanilla extract

1/2 cup sweetened shredded coconut, lightly toasted

Whip the cream, syrup and vanilla on high with a stand or hand mixer. Pile the whipped cream on top of the pie and sprinkle with the coconut. Serve and enjoy!

Homemade Ketchup & Barbecue Sauce!

Fresh ketchup and barbecue sauce taste way better than Heinz! Plus you can customize them to suit your own tastes: substitute honey or balsamic vinegar; add curry powder, sriracha, bacon salt?! 

Since we don't use it much, below is a small-batch ketchup recipe that makes just shy of two cups... enough to keep in the fridge until your next ketchup inspiration strikes, but you could easily double or triple it to feed the whole family :)  Following that is a larger barbecue sauce recipe which we made to go along with a huge pork shoulder and beef brisket we smoked for the Superbowl.  It yielded about three jars of sauce... two of which are chillin in the freezer, til 2016's first summer barbecue arrives :)

Homemade Ketchup Recipe (about 2 cups)

1 6 ounce can tomato paste

1/2 cup apple cider vinegar

1/4 cup red wine vinegar

1/4 cup maple syrup

1 tbs Worcestershire

1 tbs molasses

1 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder

Stir all ingredients together in a small pot over low heat. Simmer until desired thickness is reached.  Keep leftovers refrigerated.

Homemade Barbecue Sauce Recipe

1 large onion, diced

5 garlic cloves, minced

1 tbs salt

1 tbs ground mustard

1 tbs smoked paprika

1 tbs chipotle chile powder

6 tablespoons bourbon

1 cup red wine vinegar

1 1/2 cups balsamic vinegar

1/2 cup apple cider vinegar

1 29 ounce can tomato sauce

3 6 ounce cans tomato paste

Add the chopped onion to a saute pan coated with one tablespoon oil.  Saute the onion over medium heat, seasoning with the salt and spices, until softened.  Add the minced garlic and cook for one minute until fragrant.  When the pan is dry, turn up the heat and add the bourbon.  When it has mostly cooked off, add the vinegars and tomato sauce and paste.  Simmer over low heat (partially covered if needed, to prevent splattering).

When sauce has reached desired thickness, remove from heat and refrigerate to cool.  When cool enough to handle, blend in a Nutribullet or other food processor, until smooth and no chunks remain.  Serve warm.