Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Cocoanut Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Preheat the oven to 350°F (175°C).
In a bowl, combine grated coconut, sweet milk, egg yolks, salt, and sugar. Add melted butter.
Beat the mixture for 5 to 6 minutes until well combined.
Top and bake
In a separate bowl, beat the egg whites until stiff peaks form.
Spread the beaten egg whites over the pie filling.
Bake until the top is slightly browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Enrich the filling and help it set into a custard-like texture when baked.
- Egg whites
- Whipped to stiff peaks, they form a light topping that browns in the oven.
- Grated coconut
- Adds coconut flavor and body to the filling.
- Sweet milk
- Provides the liquid base that bakes into the custard.
- Melted butter
- Adds richness and fat for a tender filling.
The step that matters
Spreading the beaten egg whites over the filling. Stiff peaks trap air that gives the topping lift; if the whites are underbeaten or deflated, the topping turns dense and may not brown evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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