Last night’s segment with Renee Krosch (ABC Sydney Evenings) revealed that yesterday was World Coconut Day. Here are two of my favourite recipes.

No photos sorry – I will try to get some up by the end of today.

Coconut Crunch Apple Slice

1 egg white, lightly whisked

For the pastry base

125g butter, softened

125g sugar

1 egg

250g self raising flour

For the filling

700g stewed apple

Sugar to taste (about 50g)

3 teaspoons lemon juice

4 teaspoons custard powder mixed to a paste with 40ml cold water

For the topping

3 eggs

120g sugar

110g desiccated coconut

50g butter, melted

½ teaspoon vanilla essence or extract

METHOD

To make the pastry base

Whisk the butter and sugar together, then whisk in the egg until well combined.  Fold in the combined flours to make a soft dough.  Wrap in cling film or similar and refrigerate for 30 minutes.

To make the filling

Heat the apples to boiling point, then mix in the sugar and lemon juice, then stir in the custard powder paste until thickened.  Cool completely.

To make the topping

Whisk together the eggs and sugar, then mix in the coconut, melted butter and sugar.

To assemble for baking

Preheat oven to 170 degrees C.  Grease a tin 18cm x 28cm x 4cm deep lamington style tin.

Press three quarters of the pastry into the tin and trim edges, (Wrap remaining pastry and use to make biscuits or similar – it also freezes well).

Brush with some of the egg white to seal.

Spread with the cooled apple filling.

Spoon the topping over and level out with the back of a damp spoon.

Bake for 30 minute or until golden brown and the topping is set.  Serve from the tin.

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Coconut Custard and Passionfruit Ring

In this recipe a semi-sweet dough is made into luscious light buns, that encapsulate the surprise of a coconut milk custard.

This combined with a tangy passionfruit icing makes for one of the most pleasing yeasted treats you could ever wish to taste.

Ingredients

1 egg yolk whisked with 20ml cold water, for glaze

For the coconut custard

400ml tin coconut milk

15g sugar (or to taste)

20g custard powder

3 teaspoons lemon juice

For the dough

350g plain flour

1½ teaspoons salt

15g sugar

10g instant dried yeast

125ml warm milk

1 egg, lightly whisked

60 to 90ml warm water

1 egg whisked with 20ml water, for glaze

For the icing

1 teaspoon butter, melted

2 cups icing sugar, sifted

Pulp of one or two passionfruit

3 teaspoons lemon juice (optional – may not be necessary)

Method

To make the coconut custard

Place 300 ml of the coconut milk in a saucepan and bring to the boil.

Meanwhile mix the remaining coconut milk with the custard powder to make a thin paste.

When the milk has reached boiling point, stir in the custard powder paste and stir until thickened.  Stir in sugar to taste and then the lemon juice.  Place a piece of cling wrap or baking paper on the surface to stop a skin forming.  Cool.

To make the dough

In a large bowl, mix together the flour, salt, sugar and yeast. 

Make a well in the centre and pour in the milk, egg and enough of the water to make a soft dough.

Cover with a tea towel and leave to rise until doubled in volume.

To assemble for baking

Preheat oven to 200 degrees C.  Grease a ring tin with a base measuring 20cm.  Cut a piece of baking paper to fit the base and grease over this.

When the dough has risen, turn out onto a floured surface and knead for 5 minutes.  Cut into 6 equal portions and shape each into a round ball.

Flatten each to a 15cm diameter circle and brush all over with the egg yolk glaze mixture.

Spoon 4 teaspoons of the custard into the centre of each.  Fold over to form a crescent shape, pinching the edges together well to seal.

Gather the edges up and twist underneath to make each into a round bun shape.

Place in tin, seam side down.  Allow to rise 15 minutes.

Bake for 20 minutes.  Leave to stand in the tin for 5 minutes, before turning out onto a wire rack and then invert to right way up again.  Leave to cool.

To make the icing

Mix together the sifted icing sugar, melted butter and enough of the passionfruit pulp and lemon juice to make a smooth icing.  Add a little hot water (a few drops at a time) if more liquid is needed to make a drizzling consistency.

Spread over the top of the cooled bun, allowing the icing to drizzle down the sides a little.  Leave to stand for the icing to set.