I’m here in Puerto Vallarta with eleven wonderful writing retreat participants. We’ve been writing on this rooftop terrace:
We’ve also been falling in love with lots of dogs, eating artisan chocolate-covered bananas, and gathering recipes from the cook at our house, Ana.
I thought it was only fair that I should share the group’s overall favorite Ana recipe so far: Coco Pie (Coconut Pie, in English).
And since this is blog is dedicated to writing and writing prompts, and I’m officially reporting from a writing retreat in Mexico, it seems important that I include writing prompts as well.
Here are a few that worked well for us this week; Ana’s pie recipe follows the prompts.
Prompts:
Traveling without chocolate
He’s/She’s a good little traveler
She/He doesn’t travel well
Generally awesome
Ana’s Coco Pie:
For the crust:
One package Maria’s Gamesa butter wafers, pulsed in a food processor or blender until they are fine crumbs
In a bowl, combine the crumbs with one stick butter (1/2 cup) melted
Add 1 oz + hot water, as needed, until the consistency is smooth and easy to press into a a pie pan
Bake at 250 F for 15 minutes
For the filling:
Grate one small, fresh coconut, using the large size on the grater
Cover the freshly baked crust with a layer of the fresh coconut
In a blender or a standing mixer, combine one 12 oz can of evaporated milk, one 12 oz can condensed milk, 4 eggs, and one stick (1/2 cup) melted butter
Pour mixture over coconut and bake at 250 degrees for 45 minutes, checking to make sure the crust doesn’t burn.
Refrigerate for at least four hours.
