Description
These Mini Coconut Cream Pies are delightful bite-sized desserts featuring a creamy coconut custard filling nestled in pre-baked tart shells. The filling is rich, custardy, and infused with shredded coconut, topped with whipped cream and toasted coconut for an irresistible texture and flavor combination. Perfect for gatherings or as a sweet treat any time.
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 base mixture: In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt over medium heat until well combined and warmed.
- Beat the egg yolks: In a separate bowl, lightly beat the 3 egg yolks until smooth and slightly frothy to prepare for tempering.
- Temper the egg yolks: When the milk mixture begins to steam, slowly whisk about 1/2 cup of it into the egg yolks. This gradual incorporation prevents the yolks from curdling when added to the hot mixture.
- Combine and thicken the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Continue cooking over medium heat until the custard thickens and starts to bubble, approximately 4-5 minutes.
- Add flavorings and coconut: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sweetened shredded coconut. Mix well and allow the custard to cool slightly.
- Fill the tart shells: Spoon or pipe the slightly cooled coconut custard evenly into each of the mini pre-baked tart shells.
- Chill the pies: Refrigerate the filled tarts for at least 1 hour, or until the custard is fully chilled and set firmly.
- Garnish and serve: Just before serving, top each mini coconut cream pie with whipped cream and sprinkle with toasted shredded coconut for added flavor and texture.
- Enjoy: Serve these mini pies chilled as a refreshing and delicious dessert perfect for any occasion.
Notes
- Using pre-baked tart shells saves time and ensures a crisp crust.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- For a lighter option, use low-fat milk instead of whole milk, though the custard may be less rich.
- Homemade whipped cream can be made by whipping cold heavy cream with a bit of sugar and vanilla until stiff peaks form.
- Store any leftovers covered in the refrigerator for up to 2 days for best freshness.
