I was planning to stop with the obnoxious Greek posts for a little while, but since I just arrived in Athens, Greece yesterday I thought I'd celebrate a little (throwing coconut confetti flakes up whiling typing in Aunt Mary's red bathrobe, oh yes). I'm not sure why or how, but I've been collecting cans of coconut milk in my cupboard for the last few months. I finally put in end of the shopping spree when I realized, while putting away my canned provisions from the latest grocery excursion, that I'd already had four other cans and why the hell did I just buy more? And what the hell am I gonna do with all this coconut milk besides making pumpkin coconut soup (which is the only thing I've ever made with coconut milk in my life).
I started thinking what recipes called for lots of milk where I could use the coconut milk in lieu of cow juice and one of my favorite one desserts came to mind: Galaktobourkeo, or milk pie (as my dad likes to translate for people) or baklava with custard in the middle instead of nuts. Around this time, my brother was getting married and my parents were hosting the rehearsal dinner, Greek style, of course, so I whipped up my coconut version experiment alongside the traditional galaktoboureko. Instead of using my parent's old school Greek cook books, I altered my favorite Greek Canadian food blogger, Kalofagas's recipe. I was really happy with the results despite accidently using the cream of rice my mom got for my brother's gluten free diet, instead of the the rice flour I had meant to use. It still turned out quite tasty and I will definitely makes this again!
This makes a lot of Galaktoboureko. No one will go hungry. Enjoy!