Description
Delight in these Mini Coconut Cream Pies featuring a creamy, coconut-infused custard nestled in crisp pre-baked tart shells. Topped with fluffy whipped cream and toasted coconut, they make a perfect bite-sized dessert for any occasion. This recipe combines smooth, rich flavors with a satisfying crunch for an irresistible treat.
Ingredients
Scale
Crust
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
Coconut Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon 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 milk, sugar, cornstarch, and salt over medium heat until the mixture is smooth and begins to steam.
- Beat the egg yolks: In a separate bowl, lightly beat the egg yolks until just combined, preparing them for tempering.
- Temper the egg yolks: Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks to gently raise their temperature and prevent curdling.
- Combine and cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk constantly and cook over medium heat until the custard thickens and starts to bubble, approximately 4 to 5 minutes.
- Finish the custard: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and shredded coconut until fully incorporated. Allow the custard to cool slightly.
- Fill the tart shells: Spoon or pipe the coconut custard evenly into the mini tart shells, filling each about three-quarters full.
- Chill the pies: Place the filled tart shells in the refrigerator and chill for at least 1 hour, or until the custard is fully set and cold.
- Add toppings: Just before serving, top each mini pie with a dollop of whipped cream and sprinkle with toasted shredded coconut for extra flavor and texture.
- Serve and enjoy: Serve the mini coconut cream pies chilled to experience their creamy, refreshing coconut taste in every bite.
Notes
- Ensure to whisk constantly when cooking the custard to avoid lumps and burning.
- Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot milk mixture.
- Use pre-baked tart shells or mini graham cracker crusts for convenience and a crisp texture.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
- For a dairy-free option, substitute whole milk with coconut milk and use a plant-based butter alternative.
