Fed up with soggy toppings or almonds that do absolutely nothing? You're not the only one. When you're presenting a coconut cream pie rich, cool, and smooth you want the top to do more than just decorate. You want it to crack, not sink. That's where a nicely crisp almond topping comes in. It's that bite on top that introduces the contrast your dessert never knew it needed.
Now, this isn't simply tossing chopped almonds on top of cream. There's an art to it. Really, there are a few. And they're all easy if you know when to put in what, how much to toast, and what not to leave out. Picture it like this: the good topping propels your coconut cream pie from simple to "where did you learn to make this?
Whether you're serving at a Diwali party or simply want to prepare something for Sunday lunch, the coconut cream pie is always a sure thing. But this time, prepare it with a topping that takes center stage.
Here's your base recipe first and then we dive into five snappy ways to get your almond topping crispy, golden and well worth it.
Ingredients:
Method:
Biscuit crush and combine with melted butter to make crumb. Press into pie dish base and refrigerate for 30 minutes. Warm the coconut milk, regular milk, and sugar in pan. In a small bowl, combine corn flour and a splash of cold milk to form a smooth slurry. Stir this into the milk mixture and cook over low, stirring continuously, until it thickens. Remove from heat, stir in vanilla, and cool slightly. Pour this custard into the chilled base and refrigerate for at least 3 hours. Whip cream with powdered sugar until soft peaks and spread on the custard once it's set. Use your almond topping at the last minute.
Dry roast your ground almonds on low heat until they begin to change color. Add a spoonful of powdered jaggery and quickly mix. The jaggery sets quickly and gives the almonds a thin, tacky coating that becomes crisp after cooling. Place them on parchment so they do not stick together. This way, your topping gets a caramelized bite without being overly sweet, and the jaggery adds a warm note that will complement coconut.
Combine slivered almonds with a teaspoon of melted ghee and a sprinkle of sea salt. Spread out on a baking tray and bake at 180°C for approximately 8–10 minutes, stirring halfway. The ghee allows the almonds to brown nicely, and the salt provides a nice contrast to the sweetness of the pie. It works particularly well if you enjoy strong contrast sweet base, salty-nutty top and it remains even after a few hours in the fridge.
Need an Indian-inspired topping with more kick? Toast equal amounts of chopped almonds and white sesame seeds with a tiny spoonful of sugar in a dry pan. Stir constantly until all is golden and clings together slightly. Let cool completely, then crush lightly and sprinkle over the pie. Sesame provides an earthy flavor and keeps the almonds crispy. It's a great trick for people who need a little something extra from a topping beyond chopped nuts.
Thinly slice almonds or use pre-sliced almond flakes from the store. Combine a few drops of honey and toast in a non-stick pan or oven. Don't use too much honey just enough to coat, not drip. Stir constantly if pan-frying or bake at 160°C until lightly browned. The honey provides a crisp coating when cooled, and the thin slices allow for a neat bite without chewing on hard chunks.
Use chopped almonds and toast them with some Kashmiri chili powder and brown sugar. Sounds weird but is effective. The subtle heat balances out the sweetness of the pie, and the sugar caramelizes the nuts into a crispy topping. Cool it down completely and then sprinkle over your whipped cream layer. This one's for the spicy sweet-tooths in the group heat, sweet, and crunch all in one.