It’s already Pi Day here and we’ve had our pie a day early, because we had something specific to celebrate: A. completed the Primer level for his piano studies and gave us a little concert last night! The past several months of being his piano teacher have been really pleasant and rewarding. I’m using the Faber Method books, which I particularly like because of their emphasis on student-teacher duets.
A’s favorite song is “Bells of Great Britain” (which has the supercool direction to hold down the damper pedal throughout the whole song). Least favorite is “Alouette”, because of the lyrics. After B. told him that he was singing about a lark getting his feathers plucked from head to tail, simply for singing, A. grew very quiet and sad for a moment, then said with decision, “I’m never going to sing that song again!” That’s okay by me.
On to the coconut custard pie with peaches, mmm.
We use this recipe for coconut pots de créme all the time; it’s perfect with strawberries too.
Coconut Custard (GF, DF)
14 oz coconut milk
3 Tbsp sugar
2 Tbsp corn starch
1/4 tsp salt
1 tsp vanilla
1/2 c dessicated unsweetened coconut
4 egg yolks in separate bowl
Combine first 6 ingredients in saucepot over medium heat; bring to a rolling boil, stirring constantly. Temper egg yolks in their separate bowl by adding in a little of the hot coconut mixture at a time, until yolks are warm. Add them to the rest of the custard in saucepot, stirring well. Return to heat until just boiling. Done! Chill for at least two hours.