Description
These Mini Coconut Cream Pies are delightful bite-sized desserts featuring a creamy coconut custard filling nestled in mini pre-baked tart shells, topped with fluffy whipped cream and toasted coconut for a perfect tropical treat.
Ingredients
Scale
Crust
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
Coconut Cream Filling
- 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
Topping
- 1 cup whipped cream (store-bought or homemade)
- 1/4 cup toasted shredded coconut (for garnish)
Instructions
- Prepare the milk mixture: In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt over medium heat, ensuring no lumps form while heating.
- Beat egg yolks: In a separate bowl, lightly beat the 3 egg yolks until blended but not frothy.
- Temper the eggs: When the milk mixture begins to steam, slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them and prevent curdling.
- Combine and thicken custard: Pour the tempered egg yolk mixture back into the saucepan, whisking constantly over medium heat. Cook until the custard thickens and starts to bubble, about 4 to 5 minutes.
- Add flavorings and coconut: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sweetened shredded coconut. Allow the custard to cool slightly before assembling.
- Fill tart shells: Spoon or pipe the coconut custard mixture evenly into the mini pre-baked tart shells.
- Chill custard: Refrigerate the filled tart shells for at least 1 hour to fully chill and set the custard.
- Add topping: Once chilled, top each mini pie with a dollop of whipped cream and sprinkle with toasted shredded coconut for garnish.
- Serve: Serve the mini coconut cream pies chilled and enjoy this creamy, tropical dessert.
Notes
- Make sure to temper the egg yolks properly to avoid scrambling.
- Use pre-baked tart shells to save time and ensure crisp crusts.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- You can substitute whole milk with 2% milk, but whole milk provides a creamier custard.
- For a dairy-free version, use coconut milk and dairy-free butter substitutes.
