An old-fashioned American bakery and diner favorite, coconut cream pie has all but disappeared from retail bakeries and menus. This version intensifies the coconut flavor with Thai coconut cream added to the filling.
I love pineapple, but supermarket pineapples are frequently disappointing, so I developed a pineapple confit to sweeten and concentrate the fruit for this tart. The confit takes some time to prepare, but it’s worth the extra effort.
These snow-white little cakes are as delicious as any coconut candy I’ve ever tasted. It’s not necessary to clarify the butter for these. Unsweetened coconut is available both as long shreds (like the sweetened coconut you can buy in the supermarket) or more finely ground.