Mini Coconut Cream Pies 🥥😍
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the coconut cream filling:
1 1/2 cups whole milk
1/2 cup canned coconut milk
3/4 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup toasted shredded coconut
Directions:
Make the crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
Divide the mixture evenly among a 12-cup muffin tin, pressing it firmly into the bottom and slightly up the sides to form mini crusts.
Bake for 8 minutes, then let cool completely before adding the filling.
Make the coconut cream filling:
In a medium saucepan, combine the whole milk, coconut milk, sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 5-7 minutes).
In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly, to temper the eggs.
Gradually add the tempered egg mixture back into the saucepan, whisking constantly. Cook for another 2-3 minutes, until thickened.
Remove from heat and stir in the vanilla extract and shredded coconut.
Let the filling cool slightly, then spoon it evenly into the prepared crusts. Refrigerate for at least 2 hours to set.
Make the whipped cream topping:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the pies:
Pipe or spoon the whipped cream over the chilled pies. Sprinkle with toasted shredded coconut for garnish.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 35 minutes
Kcal: 250 kcal per mini pie | Servings: 12 mini pies
Tips:
Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.
Use a mini tart pan instead of a muffin tin for a fancier presentation.
#minicoconutcreampies #coconutdesserts #bite-sizedtreats #homemadedesserts #bakingjoy #sweettooth #creampies #tropicaldesserts #easydesserts #holidaybaking