Description
These Mini Coconut Cream Pies are a delightful treat that combines a creamy coconut filling with toasted coconut flakes, all nestled in a crispy crust. They are the perfect size for individual servings and make a wonderful dessert for any occasion, from family gatherings to special celebrations. Rich, sweet, and utterly delicious, these pies will transport you to a tropical paradise with every bite!
Ingredients
Scale
- 1 ½ cups sweetened shredded coconut, toasted
- 1 ½ cups milk
- 1 ½ cups heavy cream
- ½ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream, for garnish
- Extra toasted coconut, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast it in the oven until golden, about 5-8 minutes, stirring occasionally. Once golden, set aside to cool.
- Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream over medium heat. Heat until just simmering, then remove from heat.
- Whisk Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Temper the Eggs: Gradually add the heated milk mixture to the egg mixture while whisking constantly to temper the eggs.
- Thicken the Mixture: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Add Flavorings: Remove from heat and stir in the butter, vanilla extract, and toasted coconut until well combined.
- Fill the Crusts: Let the mixture cool slightly, then pour into mini pie crusts or tart shells.
- Chill: Refrigerate for at least 2 hours to set.
- Garnish and Serve: Just before serving, garnish with whipped cream and extra toasted coconut.
Notes
- For best results, ensure the shredded coconut is evenly toasted for enhanced flavor.
- You can use store-bought mini pie crusts or make your own for a homemade touch.
- Prep Time: 15 minutes
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 21g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg