This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver and drain liquid. Preheat oven to 375 degrees, and bake coconut until it cracks, 15 to 30 minutes. Remove coconut, wrap in a dish towel, and tap with a hammer to separate the meat from the shell. Remove the skin with a vegetable peeler, and grate meat on a box grater.
Hello. How could this pie be made without eggs? We have lots of coconuts fresh here and I don't want to see them wasted. We drank the juice. Now I am going to bake them but want to make this pie without using eggs. Maybe could make a custard with agar agar or some such...
Martha Stewart Member
We tried this last night--very good, and fun to work with fresh coconut, but I think there's a mistake in the ingredient list--it calls for the eggs to be divided, but separate uses aren't mentioned in the instructions. I used the whole eggs in the filling and that worked fine. Also, in my oven, it took closer to 50-55 minutes to bake, and the coconut on top still wasn't quite as toasty as I wanted. Still, though, a good pie--I'll make this one again.