NIKKI’S COOL AND COCONUT BUTTER VANILLA CAKE BREAD
The name “Nikki” comes from the famous actress Nikki Reed. She was born in New York City in 1934.
Her mother was a singer and her father was a writer. After graduating high school she went to Hollywood and worked as an extra on films such as “Rio Bravo”, “Trouble With Harry”, and “The Great Escape”. While there she met director John Ford. They married in 1942 and had two children together. She later became a screenwriter and producer.
In 1969, after divorcing her husband, she moved back to California with their young daughter and began working as a freelance writer. One day while at home, she came across a recipe book for coconut cream pie filling which had been left out in the sun for years.
She decided to make it into a dessert.
She named the dessert “Nikki’s Cool and Coconut Cream Pie Bread”. She used coconut cream pie filling instead of regular cream cheese because she thought it would be too sweet without it.
For the crust, she mixed up some leftover bread dough (which was leftover from making her coconut cream pie) and baked it in a 9 inch springform pan. When she took the crust off, all you could see were little white flecks of flour! To top it off, she poured some of the dessert soda over the whole thing and it was delicious!
She then made a second version of it and gave it to her neighbor, who loved it. Soon after, she gave one to a friend, who also loved it.
She gave a few more out as gifts, people loved them, and practically begged her to start selling them. Her daughter suggested that she call them “Nikki’s Cool and Coconut Pie”. She decided to give them a more modern name and call them “Nikki’s Cool and Coconut Butter”. They started selling very quickly.
She remarried in 1980 to a nice man who doted on her. He helped her out with the business, but only until his untimely death in 1983 due to a car accident.
A friend of hers bought the company while she got over her grief. She still owns the company, but hired a few people to run it for her.
In 1985, she wrote a cookbook called “Cooking With Coconut” which had recipes for deserts and even main dishes. It was a moderate success.
In the mid 90’s she developed another recipe, this time for her son-in-law, who was diabetic. It’s a creamy sauce that goes over chicken and other meats. It’s called “Nikki’s Specialty Coconut Cream Sauce”.
Later in life, she remarried to a gentleman who owned a tropical fish store. They moved to Key Largo, Florida, where she spent her remaining years.
She passed away in 2008 at the age of eighty-three.
Sources & references used in this article:
A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion by AG Liu, NA Ford, FB Hu, KM Zelman, D Mozaffarian… – Nutrition journal, 2017 – Springer
Microbial spoilage of bakery products and its control by preservatives by P Saranraj, M Geetha – International Journal of Pharmaceutical & …, 2012 – academia.edu
Effects of weight loss during a very low carbohydrate diet on specific adipose tissue depots and insulin sensitivity in older adults with obesity: a randomized … by AM Goss, B Gower, T Soleymani, M Stewart… – Nutrition & …, 2020 – Springer
Plant-based meat substitutes in the flexitarian age: An audit of products on supermarket shelves by F Curtain, S Grafenauer – Nutrients, 2019 – mdpi.com
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