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help my coconut custard pie look more appetizing

a
addicted2cake May 23, 2011 08:30 AM

I was in the mood for an easy pie this weekend. I made a graham cracker crust and a coconut custard filling. The filling was made on the stove using coconut milk only. Coconut milk is stark white and looks almost silvery to my eye. When combined with eggs, the color looks a little green/grayish. Since I'm lactose intolerant, I don't cook with dairy so must rely on alternatives. The pie tastes great, but the color, not so great. I love the creamy pale yellow color of custards and puddings made with dairy. Is there any way to make this happen using dairy free milks without sacrificing taste or texture? Hope this isn't a dumb question. Thanks for your thoughts and any help.

  1. FoodChic Dec 5, 2012 07:59 PM

    You could add some white food coloring...yes, white. I depend on it to keep royal icing white.

    1. l
      Lailabakes Dec 5, 2012 06:37 PM

      I just had the same problem and spent hours researching...my pie was delish but really greenish.....here is what I found...I overheated the eggs during the tempering stage..the milk was too hot and I was supposed to let it cool a bit more before pouring it on eggs, even though I poured slowly while whisking... the big question here is that why do egg yolk turn green? Well, once you overheat an egg. It causes hydrogen sulfide in whites to react to the iron that is present in the egg yolk and then forms a grayish green compound. It is safe to eat but unappetizing....
      also I found out the the only utensils and equipment even spoons to use is stainless steel or glass to avoid the same reaction between whites and yolks... Happy baking....

      3 Replies
      1. re: Lailabakes
        a
        addicted2cake Dec 6, 2012 06:56 AM

        Lailabakes, I made this pie just last week and of course, forgot to come up here to check people's suggestions....and once again, the pie was off color. Since I'm planning to make it again before holiday time, I will take your advice and be more careful during the tempering stage. I also have some yellow food coloring I could try as well as turmeric. For company, I may brulee the top or go with meringue, especially if I'm still not happy with the color. I may do this anyway, even if the color comes out well as I love the idea of brulee and/or meringue.

        1. re: addicted2cake
          l
          Lailabakes Dec 7, 2012 08:10 AM

          I saw some recipes on net that they don't even heat the milk/cream (I do love to add coconut milk) ...I will try that next time...if it works why even bother...just mix liquids and pour in pie... this way you don't bother tempering the eggs...also beware turmeric..it works but it is easy to over do it and it does have a distinct flavor... I use turmeric when I want to give my rice a yellowish color instead of the much expensive saffron...a little bit goes a long way...I will use a few drops of food coloring next time for sure to be safe... Good luck...

          1. re: Lailabakes
            m
            magiesmom Dec 7, 2012 08:29 AM

            I disagree about worrying about the flavor of turmeric; you need an awful lot to taste it and not much at all for color.

      2. danna May 24, 2011 06:52 AM

        I would just hit it with a tiny, tiny drop of yellow food coloring. I'm not big on the artificial stuff, but in the quantity you would need, what could it hurt? I put a drop in my chicken stock when I make chick pot pie, and it really improves the eye appeal, as much as I hate to admit it.

        I also agree w/ the suggestion to find some fresh eggs w/ the orange yolks. They really make a difference in color.

        7 Replies
        1. re: danna
          a
          addicted2cake May 24, 2011 09:21 AM

          Yes, the food coloring idea sounds like a quick and easy fix. It's on my list of things to try next time with this pie. Any thoughts as to where I can find fresh, non-supermarket eggs? Farm stands? Farmer's markets? Thanks!!

          1. re: addicted2cake
            danna May 24, 2011 10:23 AM

            yep. prepare to be shocked by the price. We pay about $3.75 at the farmers market.

            As an aside, a couple of years ago there was a man selling eggs for $5 /dozen. I wouldn't have bought them if I had seen the price before saying I wanted them, but they were fantastic. My husband agreed they were the best eggs he ever had. God knows what that old man was feeding his chickens, but I suppose a $5 egg business didn't work out for him, because he has not been at the market in subsequent years.

            1. re: danna
              a
              addicted2cake May 24, 2011 02:13 PM

              Good story! I'm not all that shocked by the price, though, as I'm paying over $3.00 for eggs at Whole Foods - and not the organic ones!! The organic eggs are in the $4.00 plus price range last time I checked. The bigger chain super markets near by aren't much of a bargain, either.

              1. re: addicted2cake
                goodhealthgourmet May 24, 2011 05:21 PM

                do you have Trader Joe's near you? their organic eggs are around the same price as the conventional ones at WF. but the Costco organic omega-3 enriched eggs are the best deal of all if you have a membership...

                1. re: goodhealthgourmet
                  a
                  addicted2cake May 25, 2011 02:39 PM

                  Yes, there's a Trader Joe's (2 actually) pretty close to where I live. I have a Costco membership but don't use it all that much as getting there is a little out of the way. Next time I'm at these places, I'll check out the eggs. Funny, I never think to buy eggs at TJ's or Costco, just items I can't get at WF or my local chain markets. Very good suggestions as I go through eggs pretty quickly and would love to pay less for them.

                  1. re: addicted2cake
                    d
                    DPGood May 25, 2011 02:49 PM

                    Lots of good tips so far. Consider this: Remove the custard from the pie shell. Reserve. Poor in a can of cherries. Heat in oven until piping hot. Remove and put vanilla ice cream on top. It will be beautiful.

                    1. re: addicted2cake
                      goodhealthgourmet May 25, 2011 03:50 PM

                      my egg consumption would be much lower if i didn't have those options :)

          2. mamachef May 24, 2011 06:46 AM

            One more thing: it occurred to me last night that you could try a new tack by using whipped and sieved silken tofu and coco milk, perhaps with a bit of gelatine to stabilize this pie.

            1 Reply
            1. re: mamachef
              a
              addicted2cake May 24, 2011 09:16 AM

              I have tried silken tofu in quite a few recipes through the years and I just can't get past the slightly beany taste - no matter what other ingredients are in the recipe, I somehow always manage to taste the tofu. I really like cubed tofu in soups and other vegetarian dishes, though. Thanks for continuing to offer your suggestions; I really appreciate your time and help!

            2. c
              cocktailhour May 23, 2011 03:52 PM

              brulee sounds good. I was thinking a meringue topping, in nice big peaks, then lightly browned.

              1 Reply
              1. re: cocktailhour
                Will Owen May 23, 2011 06:01 PM

                Even though I'm on record as meringue-averse, that would be my first choice too. Meringue with toasted coconut sprinkled all over, and then browned. When I see one of these pies in my mind's eye, that's the picture I get, and I will always happily eat it meringue and all.

              2. roxlet May 23, 2011 01:04 PM

                What about doing a brule topping by sprinkling some sugar and then browning it?

                4 Replies
                1. re: roxlet
                  a
                  addicted2cake May 23, 2011 01:21 PM

                  This could work. Hadn't thought of that. Thanks roxlet for your input!

                  1. re: roxlet
                    goodhealthgourmet May 23, 2011 01:24 PM

                    brilliant :)

                    1. re: goodhealthgourmet
                      roxlet May 23, 2011 01:29 PM

                      Thank you (blush)

                    2. re: roxlet
                      mamachef May 23, 2011 01:35 PM

                      Nice. Goooood idea. Yum, crackly brulee.....

                    3. mamachef May 23, 2011 10:22 AM

                      I don't know why this happened for you. I'm interested in the sort of pan you cooked the custard in, though.......I've had better experience with things not graying when I stayed far, far away from metal pots and veered into enamel territory. One thing that may help with the color, minus the addition of food coloring, is to use really good, not-supermarket standard fresh eggs. The yolks have a marvelous marigold color that regular eggs just don't have. They also taste more eggy to me. (And to the folks who'll tell me now that there's no possible way this could be true, I'll just say right now, I said 'to me.') The opacity of the product sounds like it might be the problem, rather than an actual color issue? Could you perhaps use a good spoonful of ap flour for part of the cornstarch in the base? (I'm assuming cornstarch is part of the equation here, which lends a definite opacity to food...) That can help. You can also find natural food coloring and add a drop of yellow to your custard, and it may make it more appealing to you. And there's always whomping up a big ol' bowl of meringue, topping with shaved coconut curls, and broiling until meringue has set. It's a beautiful pie, and people will be so busy eating it that they won't be inclined to judge the appearence of the filling itself. And you know what, addictedtocake? We are so aware of our flaws - waaay more so than other people tend to be - and you're probably the only one who'll even notice, because they'll be snarfing up your delicious dairy free coco pie, with gratitude and appreciation. Cheers.

                      7 Replies
                      1. re: mamachef
                        a
                        addicted2cake May 23, 2011 01:18 PM

                        mamachef, thank you very much for your thoughtful reply. I used my Analon 2qt. sauce pan - hard anodized aluminum, non-stick. I did beat the eggs in a metal bowl and tempered them with the hot coconut milk before adding the eggs to the pot. Maybe you're on to something here with the metal, c-milk, and eggs. I'll use a ceramic or glass bowl next time and see if this makes a difference. I don't think I can get the kind of eggs you describe, so Whole Foods will have to do. I buy omega-3 eggs and the yolks are always bright orangey-yellow. You're right that I used cornstarch. I could try some AP flour next time. And then, as you suggested, I could find some natural food coloring and see if that helps. The meringue idea sounds very appealing, especially if I'm serving the pie to company. Thank you for your kind words at the end of your post. I really appreciated them as I can be hard on myself when my baking/cooking falls short of my expectations. My family is very good about eating what I make, and as long as it's tasty, they don't complain. You're one wise mamachef! :)

                        1. re: mamachef
                          goodhealthgourmet May 23, 2011 01:20 PM

                          You can also find natural food coloring and add a drop of yellow to your custard, and it may make it more appealing to you.
                          ~~~~~~~~~~~~~
                          a lil pinch of turmeric would probably do the trick without affecting the flavor.

                          1. re: goodhealthgourmet
                            a
                            addicted2cake May 23, 2011 01:34 PM

                            I have some in my spice cabinet. Really nice idea. Thank you!

                            1. re: addicted2cake
                              goodhealthgourmet May 23, 2011 08:15 PM

                              you're welcome! i've found that it really does make a great substitute for artificial coloring when used judiciously...as does saffron, but that's far too expensive to waste on a dish where you're planning to *hide* the flavor ;)

                          2. re: mamachef
                            f
                            ferret May 24, 2011 02:29 PM

                            To the extent that an egg yolk looks "yellower" it's still basically "food coloring" albeit nature-sourced. It's from carotenoids in the chicken feed (you can buy carotenoid-enhanced goldfish food which is specifically marketed as "color-enhancing").

                            So whether it's from a bottle or in the chicken feed, it's essentially a colorant and not an indicator of healthiness, organic method or anything "natural."

                            1. re: ferret
                              mamachef May 24, 2011 06:46 PM

                              ?? Mmm hmmm. I was talking about color and taste when recommending those eggs, not how they're labeled or what they're touted to be. Thanks though, for the health tips!

                              1. re: mamachef
                                f
                                ferret May 25, 2011 06:02 AM

                                And I was explaining that the color is the result of feed. If store-brand egg-layers were given the same feed you'd see orange yolks popping up everywhere. It goes with perception of quality, like brown eggs were once perceived as being more "natural." The original poster wanted something to counteract discoloration and while people were suggesting that he/she seek out eggs with deeply-colored yolks I was proposing that adding a natural food coloring does exactly the same thing.

                          3. k
                            katecm May 23, 2011 09:36 AM

                            I'm afraid I won't be able to help you on the food science part, but I would say that for the time being, some toasted coconut scattered on top would at least disguise the top of the cake - and provide that wonderful toasted coconut flavor.

                            1 Reply
                            1. re: katecm
                              a
                              addicted2cake May 23, 2011 12:57 PM

                              katecm, I put toasted coconut on the pie, apparently not enough to disguise the off color, though. Thanks very much for taking the time to reply. We were on the same wavelength!

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