This was dynamite!!! I see coconut cream instant pudding and whipped up the whipping cream from heavy cream +2Tblsp sugar and a splash of Mexican vanilla, and I doubled the filling to make a heaping pie! Toasted the coconut toooing while the pie crust prebaked, came out PERFECT!!!
I just made these for the first time and will definitely do them again! I trimmed my peelings into about 1/8 inch strips before boiling them. I also added a few dashes of cinnamon, ginger, and clove to the water. I dried them after draining. Then once I stirred the peelings into the sugar syrup, I added about 1/2 a teaspoon of vanilla. Once simmered, I drained the syrup over a bowl to save as a glaze or just to add to tea!
Love this bread! Soft inside with a good crisp crust...very satisfying and easy to make! Excellent flavor, not overly wheaty and not bland with a slight sweetness. A fabulous dinner bread, I paired it with Shepherd’s Pie for dinner on a Wednesday night! Also wonderful on its own toasted and buttered! I will definitely make this again...soon!
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