March 1, 2009 at 8:25 am | Posted in Dessert | 14 Comments
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In my family, mochi was a very special treat that was always purchased from an asian market or fair.  But last year a girlfriend introduced me to this homemade version.  Still sweet, sticky and chewy bites of golden dough-like cake…without the trip to Japan-town.  These can be made with ingredients easily found at any supermarket and are every bit as wonderful as I remember from my childhood.


Coconut Custard Mochi (Thanks Jenni)

  • 16 oz Mochiko (Sweet Rice Flour)
  • 2 tsp baking powder
  • 1/3 cup butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 can coconut milk
  • 1 can evaporated milk
  • 2 tsp vanilla

In a bowl sift together sweet rice flour and baking powder.  Set aside.

In a large bowl fitted with a paddle attachment, beat the butter and sugar.  Add the eggs and beat well.

Pour coconut milk in a 2 cup measuring cup and add enough water to equal 2 cups.  Pour the coconut milk, evaporated milk, vanilla and dry ingredients into the bowl.  Mix well.

Pour batter into greased and floured 9×13 inch pan.  Bake at 350 degrees for 40-45 minutes.  Cool completely on wire rack.


Dedicated to my grandmother.

Coconut Cream Pies Gone Bye

August 18, 2008 at 8:06 pm | Posted in Pies | 15 Comments
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When my dad asked for a coconut cream pie, I couldn’t refuse. After days of research, I finally settled on a recipe found on All Recipes (one of my favorite online sources). The original recipe calls for 3 cups of heavy cream, but after reading the reviews I followed the suggestion of 1 1/2 cups half-and-half and 1 1/2 cups coconut milk…it was a hit!

Actually, they were a hit! I decided to try out my new 5″ pie tins found at Sur La Table, (or as I like to think of it, Disneyland for the baker).

My cute little pie crusts (because I cannot resist any dessert in miniature).

Look how darling! There is nothing like diving into your own pie.

Did I mention there is toasted coconut inside and out?

Coconut Cream Pie (from All Recipes)

  • 1 1/2 cups half-and-half
  • 1 1/2 cups coconut milk*
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted and divided
  • 1 teaspoon vanilla extract
  • Prepared Pie Shell, baked
  • Freshly Whipped Cream

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and cover with plastic wrap. Chill for 4 hours of overnight. Top with freshly whipped cream and remaining toasted coconut.

*The first time I tried this recipe I used this coconut milk. No good. The coconut cream was way too thick.

Then I tried this coconut milk. The coconut cream filling was smooth and creamy.

And if you are still reading this post and wondering where I’ve been or what I’ve been up to…here’s a recap…

A trip to Santa Barbara for my sister’s baby shower. She is one of those beautiful pregnant girls that you hate, but then you get to know her and find our she is one of the sweetest people in the world. Check out Angela’s site for more photos, and you’ll know why people (no, not me!) would be jealous.

A trip to Donner Lake for a family vacation. One of our favorite activities is crawdad fishing. Here’s my son actually holding a crawdad!

And now our days of summer are coming to a rapid end…today I saw my office. Yes, that’s right, I said office. I am going back to work. Full time. Beginning Monday, August 25th.

Coconut Cupcakes

March 1, 2008 at 11:13 am | Posted in Cupcakes, Dessert | 25 Comments
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I got it in my head that it would be fun to make a cupcake version of a Lava Flow. This got me thinking of Ina’s Coconut Cake. And then I started to think about Coconut Cupcakes…


Coconut Cupcakes (adapted from Barefoot Contessa at Home)

  • 1 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 4 oz sweetened shredded coconut

In a large bowl mix the oil and sugar. Add the eggs one at a time. Mix in the vanilla and almond extract. Turn the mixer on low and add the flour, one cup at a time. Then add the baking powder, baking soda and salt. Mix on medium until well combined. Turn the mixer back to low and pour in milk. Then mix in coconut.

Using a cupcake scoop, fill a prepared cupcake pan. This makes 30 cupcakes. Bake at 350 degrees for 22 minutes. Allow to cool in the pan for 5 minutes then cool completely on a cooling rack.


For the Frosting

  • 1 pound cream cheese at room temperature
  • 1 stick of butter at room temperature
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 pound confectioners’ sugar

Cream together the cream cheese and butter, add the vanilla and almond extracts, then sift in sugar.

Fill a pastry bag with frosting. Cut a 1 inch hole. Generously pipe the frosting. Sprinkle on sweetened shredded coconut and then pat gently.


These can be made the day ahead. Store in the refrigerator in an airtight container. frost the cupcakes before serving. Allow the cupcakes to come up to room temperature.


For my dear friend Crystal, Happy Birthday!

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