Description
Mini Coconut Cream Pies are individual-sized treats filled with rich coconut custard, topped with whipped cream and toasted coconut flakes. They’re a tropical, bite-sized dessert perfect for any occasion.
Ingredients
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup whipped cream (store-bought or homemade)
- 1/4 cup toasted shredded coconut (for garnish)
Instructions
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat.
- In a separate bowl, lightly beat the egg yolks.
- When the milk mixture begins to steam, slowly whisk about 1/2 cup of it into the egg yolks to temper them.
- Pour the egg mixture back into the saucepan, whisking constantly. Cook until the mixture thickens and starts to bubble, about 4-5 minutes.
- Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Let the custard cool slightly.
- Spoon or pipe the coconut custard into the mini tart shells.
- Refrigerate for at least 1 hour, or until the custard is fully chilled and set.
- Top each mini pie with whipped cream and sprinkle with toasted coconut.
- Serve chilled and enjoy!
Notes
- Use unsweetened coconut to reduce sweetness or adjust sugar to taste.
- Add coconut extract for a stronger coconut flavor.
- Garnish with maraschino cherries for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 14g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
