Description
This Mini Coconut Cream Pie is a luscious, creamy dessert perfect for coconut lovers. Featuring a toasted shredded coconut custard filling nestled in mini pie crusts or tart shells, it’s topped with whipped cream and extra coconut for a delightful tropical treat that’s simple to prepare in under 30 minutes plus chilling time.
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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast it until golden brown, about 5-8 minutes, stirring occasionally to ensure even toasting. Remove from oven and let cool completely.
- Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Place over medium heat and warm until the mixture is just simmering. Remove from heat immediately to avoid boiling.
- Whisk Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture is smooth and uniform.
- Temper the Eggs: Slowly pour the hot milk and cream mixture into the egg yolk mixture in a steady stream, whisking constantly to gradually raise the temperature of the eggs and prevent curdling.
- Thicken the Mixture: Pour the combined mixture back into the saucepan. Cook over medium heat, stirring continuously with a whisk or spatula, until the custard thickens and coats the back of a spoon, approximately 5-7 minutes. Be careful to avoid boiling.
- Add Flavorings: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and the cooled toasted shredded coconut until fully incorporated and smooth.
- Fill the Crusts: Allow the custard mixture to cool slightly to prevent sogginess of pie shells. Then, carefully spoon the filling into pre-made mini pie crusts or tart shells, distributing evenly among them.
- Chill: Place the filled mini pies in the refrigerator and chill for at least 2 hours. This allows the custard to set firmly for perfect slicing and serving.
- Garnish and Serve: Just before serving, garnish each mini pie with a dollop of whipped cream and a sprinkle of extra toasted coconut for added texture and flavor. Serve chilled and enjoy.
Notes
- Make sure to toast the shredded coconut evenly to enhance its nutty flavor without burning it.
- Temper the eggs carefully to prevent them from scrambling when mixed with the hot milk and cream.
- Use mini pre-made pie crusts or tart shells for convenience, or prepare your own if preferred.
- Chilling the pies adequately is essential to achieve the right custard consistency.
- For a dairy-free version, substitute the milk and cream with coconut milk and use a dairy-free butter alternative.
