1 cup sweetened flaked coconut
1 1/2 cups coconut milk
1 1/2 cup half and half
3/4 cup white sugar
1/2 cup all-purpose flour
2 beaten eggs
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 pie shell (9 inches), baked
1 cup thawed frozen whipped topping
Preheat oven to 350 degrees. Spread the coconut on a baking sheet.
Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine coconut milk, half & half, sugar, flour, eggs, and salt. Boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
Remove the pot from the heat and stir in the toasted coconut and 3/4 cup vanilla. Reserve the remaining toasted coconut to decorate the pie.
Pour the custard into the pie shell and chill until set, about 4 hours.
Top with whipped topping and reserved toasted coconut.
2 tbsp. extra virgin olive oil.
Peel and devein 1 pound shrimp
1 1/2 teaspoons chili powder, divided
1 1/2 teaspoons garlic powder, divided
1 teaspoon cumin, divided
1 teaspoon kosher salt, divided
1 onion (chopped)
2 jalapenos, seeds removed and diced
2 red bell peppers (chopped)
1 teaspoon oregano
1/4 teaspoon black pepper
1 can black beans (washed and drained)
1 cup long grain brown rice
2 10 oz cans of Rotel tomatoes
1 1/2 cups chicken stock
3 green onions (chopped)
1/4 cup chopped fresh cilantro and more for serving
1 lime cut into wedges
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the shrimp. Sprinkle with 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin, and 1/4 teaspoon salt. Stir to coat the shrimp with the spices and continue cooking until the shrimp are pink and cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
Add remaining oil, onion, jalapeño, and bell pepper. Simmer until vegetables begin to soften, about 5 minutes. Add oregano, black pepper, remaining chili powder, garlic powder, cumin, and salt. Stir to coat the vegetables and cook for 30 seconds. Add rice and beans. Stir again to coat.
Add the diced tomatoes to the juice and stock. Stir to combine ingredients. Bring to a gentle boil, cover, reduce heat and simmer. Simmer for 30 minutes. Remove the lid and stir. Replace the lid and continue to simmer covered for another 10-15 minutes until the rice is tender, stirring the pot every 10 minutes to prevent sticking. If the rice starts to dry out, add a little more stock if needed.
Stir in the green onions, cilantro, and reserved shrimp. Squeeze lime over the top. Serve hot with your favorite toppings.
