Recently, I was reading one of my favorite blogs and started thinking about what my life would be like if I weren’t working from home. If I had never quit my full-time job and became a food blogger and still had an office job in advertising. Let me re-phrase that. . quit my high stress, working crazy long hours with some crazy, demanding clients, but job that I loved, job.
What would my life be like if I were still working and couldn’t be home with my kids? Would I like it better? Would I be more stressed out? Would my kids be better off?
I have to trust that things happened for a reason and even though sometimes I feel like it’s harder to work from home because there’s really no separation of work and home and that hopefully one day I will look back and know that this is how my kids were supposed to grow up.
With me being here when they get home from school. With me being able to schlep them all around Madison when they have horse back riding camp and are carpooling with two other kids. With me being able to volunteer in their classrooms and attend class field trips.
Some days I hate it. I hate being home. . because work is work and work can be stressful sometimes and I can’t always drop everything to play Barbies with them when they want me to.
But on a day this week when we got back from the library and were able to sit outside with my neighbor and admire her garden and just chitchat and not have to worry about anything and coming back into the house to get dinner ready. . and pinning the kids’ summer reading program charts (that we had just picked up from the library) to our bulletin board and hearing Phoebe reading a book to Madeline as I was making dinner, made me realize how grateful I am to be home with my kids.
Sure, I’ll always have days where I’m stressed out and the kids are driving me crazy and I’ll want to toss them out the window but hopefully there will be more days where I’ll just want to hug and kiss them and hold them tight.
Because they are my people. They are my children. They are a reflection of me and my husband, Paul.
We’re here today to celebrate my dear friend, Zainab. She’s having a baby boy and I am so happy for her. Like, so happy I could cry every time I think about the miracle of childbirth, holding your baby for the first time, knowing your baby’s smell and watching them sleep for hours.
Bringing a little person into this world is life changing and people aren’t joking around when they say “your life will never be the same.”
For Zainab and Justin, my wish is that their lives only get better, stronger and filled with more love. And for her baby boy, who I’m sure will give Zainab the easiest childbirth ever and be the best baby ever . . you are so lucky little one. You have parents who are going to love you. Love you no matter what. So be good to them. They are your family.
Zainab loves coconut so I thought mini coconut cream pies were in order. And ok, yes, I kind of overdid it with the shredded coconut. I couldn’t help myself.
Because I love coconut too.
This fabulous coconut custard recipe comes from Allie from Baking A Moment. . she was my consultant on this recipe. . I chilled my coconut custard and then filled my mini springform pans and then froze them overnight so they would hold their shape. The freezing overnight probably wasn’t necessary but I wanted to ensure these babies would hold up for their photo shoot.
Mini Coconut Cream Pies
Ingredients
For the coconut custard:
- 1½ cups coconut milk
- 6 egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 cup sweetened shredded coconut
- ½ teaspoon coconut extract
For the crust:
- 5 or 6 graham crackers broken into large pieces
- 1 1/2 tablespoons ground flaxseed meal
- 3 to 4 tablespoons unsalted butter at room temp
For the topping:
- fresh whipped cream
- blueberries
Instructions
For the coconut custard:
- Using a small pot, heat the coconut milk over medium heat until small bubbles begin to form around the edges.
- In a separate medium sized mixing bowl, whisk the egg yolks together with the sugar, cornstarch, and salt. Slowly pour the hot coconut milk over the egg mixture, while whisking continuously.
- Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture begins to bubble and becomes very thick.
- Transfer to a heat safe container and let cool slightly. Mix in the shredded coconut and the coconut extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
For the crust:
- Using your food processor, pulse together the graham crackers, flaxseed meal and butter until the mixture comes together and resembles coarse, wet sand.
To assemble:
- Using your greased, prepped mini springform pans, lay in the crust and press down to fill up the bottom of the pans. Top with the coconut custard mixture and place into your freezer overnight. When ready to serve, leave out at room temp and when the pies have reached the desired temperature, top with fresh whipped cream and blueberries and enjoy!
Coconut custard recipe from Baking A Moment
Zainab, we love you so much and wish you, Justin and baby the BEST!!!! Enjoy today and your virtual baby shower!!!
Blackberry Coconut Cupcakes, by Baking a Moment
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Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture
