The Putrid Coconut

Yesterday, I blogged about my new pumpkin pie recipe.  See here.  I mentioned that I bought a whole coconut to use for the "shaved coconut" that tops the pie.  I also said that we would have my dad open it since he's an expert.  However, when Tim read that in my blog, he decided to look up videos on youtube about how to open a coconut.  By the way, there are some interesting ways to open a coconut...one involved using your teeth.

We did not use our teeth, but hit Tim the Tool Man's tool box for a hammer and screwdriver.  First, we poked holes in the "eyes" of the coconut.  This should have been a clue when we didn't smell that yummy sweet coconut milk.  It was a tiny bit smelly.  I haven't opened a coconut before, so I thought, "hey, maybe that's what it's supposed to smell like."

We poked out all three "eyes" and then let the coconut water drain out.  It smelled a little like coconut but not so much.  Even Kona wasn't that interested in it.

After the coconut water was drained out, Tim started tapping around the outside of the coconut.  Apparently, this tapping is supposed to make the coconut crack open into two halves.

Unfortunately, we did not get two halves...  The skin of the coconut peeled right off, which is absolutely not supposed to happen.  It smelled horrid...disgusting...foul...  And yet, Tim still thought, maybe the coconut is good in the middle.  So he sliced it open.  That was when we hit putrid.  Both of us were gagging and dry heaving. 

I was frantically trying to find a plastic bag to put the putrid coconut in so it could be disposed of.  I'm pretty sure our trash can will smell like putrid coconut all winter long.

So, needless to say, we did not have coconut on our ginger pumpkin pie.  I also learned that apparently, you can't trust a coconut to be fresh and yummy.  Oh, and that rotten coconuts smell absolutely AWFUL. 

Ginger Pumpkin Pie with Toasted Coconut

 

When I got my November issue of Cooking Light magazine and saw a picture of this pie on the cover, I knew I would have to try it for Thanksgiving.  So, last night, after a super busy day, I made the pie...and burned the crust sort of badly.  

So, this morning, since Tim had to start work at 6am, I headed to the store to buy another pie plate and some fresh ginger to make pie #2.

We did eat pie #1 for breakfast this morning and I think  this recipe is a winner.  I couldn't find shaved coconut at the store, so this is how I decided to address that.

Yes, that is a whole coconut.  I have no idea how to open it or deal with it or anything, so I'll be taking this over to my parents house so that my dad can help me.

Anyways, here's the recipe.  Enjoy!

Ingredients:
1/4 c. brown sugar
1 1/2 T. grated peeled fresh ginger (Tim suggested using a potato peeler to peel and it worked great!)
1 t. cinnamon
1/4 t. salt
1/4 t. allspice
2 large eggs
1 (15 oz) can of pumpkin
1 (14 oz) can of fat-free sweetened condensed milk
1/2 package of refrigerated pie dough (I used Pillsbury)
1/2 cup flaked or shaved, sweetened coconut toasted

Directions:
1.  Preheat oven to 375.
2.  Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
3.  Roll dough into an 11-inch circle; fit into a 9-inch pie plate.  Fold edges under and flute.  **I didn't have to roll the dough and I had no idea how to "flute" the edges, but I think whatever I did turned out kind of pretty.**
4.  Pour pumpkin mixture into prepared crust.  Place pie plate on a baking sheet.  Place baking sheet on lowest oven rake.  Bake at 375 for 40 minutes or until a knife inserted in the center comes out clean.  Remove from baking sheet; cool 1 hour on a wire rack.  Refrigerate 2 hours or until chilled.  Sprinkle coconut over pie.  **I will make some whipped cream to go on top as well.**

A Grateful Heart

Today, I got to wake up early and think about all of the many, many things I've been blessed with in my life.  I'm so grateful that we have the opportunity to celebrate Thanksgiving and take one day out of the year to focus on all of the "stuff" we've been blessed with.  The other night, Tim and I were talking and I asked him to list the top 3 things he's grateful for.  To be fair, I thought I would post mine here...in no particular order.

TIM

I'm so grateful for my husband.  He has brought so much MORE to my life.  I'm grateful that we get to do all sorts of fun things and that we truly get to live life!  I'm grateful for all of his love and support in all that I do.  I'm grateful for his hard work and that I get to spend so much time with him.  I'm grateful for his patience with me and I love him more each and every day.

MEMBERSHIP IN THE CHURCH OF JESUS CHRIST OF LATTER DAY SAINTS

I'm grateful for my membership in the Church of Jesus Christ of Latter Day Saints.  I'm grateful for the spirit that we have in our home.  I'm grateful for my Savior, Jesus Christ.  I'm grateful that we are led by a prophet, President Thomas S. Monson and that we receive such amazing counsel and blessings.  I'm grateful for my testimony and for the scriptures.

FAMILY

I'm grateful for my family.  I'm pretty sure that I have the very best family in the whole world.  I'm grateful that I get to be a stepmom to Kyra and Rylan.  I'm grateful that we get to spend so much time with them and for all of the joy and excitement and stress they bring into my life.  I'm so grateful for my parents and for all they have done for me and all they continue to do for me.  I'm grateful for my brothers and sisters-in-law and all of my cute nieces and nephews.  I'm so grateful that I get to be an aunt.

LIFE

I'm grateful for the life I get to lead each and every day.  I'm grateful for all of the adventures I get to have.  I'm grateful to live where I live and to be able to enjoy all of the beautiful creations around me.  I'm grateful for my body that is healthy and strong that allows me to do all of the fun stuff I love to do. 

CHALLENGES

I'm grateful for the challenges, trials, and hard things in life.  I'm grateful for the strength that I develop through them.  I'm grateful for the personality traits that I've been given that allow me to endure my specific trials.  I'm grateful for my desire to challenge myself and for the drive and determination that is in me.

Those are just a few of the things that I'm grateful for.  I hope you all have a grateful day and enjoy the feast!