Description
This delightful Mini Coconut Cream Pie recipe features a rich and creamy coconut filling made from toasted shredded coconut, milk, cream, and a smooth custard base. Baked toasted coconut adds a nutty depth, while the creamy filling is perfectly set in mini pie crusts and topped with whipped cream and additional toasted coconut for a luscious dessert perfect for any occasion.
Ingredients
Scale
Toasted Coconut
- 1 ½ cups sweetened shredded coconut, toasted
Custard Filling
- 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
Garnish
- Whipped cream, for garnish
- Extra toasted coconut, for garnish
Instructions
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast it in the oven for about 5-8 minutes, stirring occasionally until the coconut is golden brown. Remove from the oven and set aside to cool.
- Heat Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it just begins to simmer, then remove it from the heat to prevent boiling.
- Mix Dry Ingredients and Yolks: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture is smooth and well combined, without lumps.
- Temper the Eggs: Slowly and gradually add the hot milk and cream mixture to the egg yolk mixture, whisking constantly. This tempering process prevents the eggs from curdling.
- Thicken the Custard: Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly with a whisk or spatula, until the custard thickens, about 5-7 minutes. Make sure to scrape the bottom continuously to avoid burning.
- Add Butter, Vanilla, and Coconut: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and the toasted shredded coconut until fully incorporated and smooth.
- Fill Mini Pies: Allow the custard to cool slightly, then pour it into prepared mini pie crusts or tart shells, filling each evenly.
- Chill to Set: Refrigerate the mini pies for at least 2 hours to allow the filling to fully set and develop flavor.
- Garnish and Serve: Just before serving, garnish each mini pie with a dollop of whipped cream and sprinkle with extra toasted coconut for added texture and flavor.
Notes
- Ensure constant stirring during custard cooking to prevent lumps and burning.
- When tempering eggs, add the hot liquid slowly to avoid scrambling.
- Mini tart shells can be store-bought or homemade, depending on preference.
- The toasted coconut enhances flavor but be careful not to burn it in the oven.
- For a dairy-free version, substitute coconut milk for the milk and cream and use a vegan butter alternative.
