Description
These Mini Coconut Cream Pies combine a rich and creamy coconut custard filling with a crisp pre-baked tart shell, topped with fluffy whipped cream and toasted shredded coconut for a delightful tropical dessert that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
Coconut Custard 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 custard base: In a medium saucepan over medium heat, whisk together the whole milk, granulated sugar, cornstarch, and salt until smooth and combined.
- Beat egg yolks: In a separate bowl, lightly beat the egg yolks until they are well blended but not frothy.
- Temper the egg yolks: Once the milk mixture begins to steam but not boil, slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to gradually raise their temperature and prevent curdling.
- Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk constantly and cook for about 4-5 minutes, until the mixture thickens and starts to gently bubble.
- Add flavorings and coconut: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sweetened shredded coconut until fully incorporated. Allow the custard to cool slightly.
- Fill tart shells: Spoon or pipe the coconut custard evenly into the pre-baked mini tart shells. Then refrigerate the filled tarts for at least 1 hour to chill and set.
- Garnish and serve: Just before serving, top each mini pie with a dollop of whipped cream and sprinkle with toasted shredded coconut for added texture and flavor.
Notes
- For extra coconut flavor, gently toast the shredded coconut before adding it to the custard filling.
- You can substitute the whole milk with coconut milk for a richer coconut taste and a dairy-free variation.
- Use store-bought whipped cream for convenience or make fresh whipped cream by whipping heavy cream with a bit of sugar until soft peaks form.
- Make sure to temper the eggs carefully to avoid scrambling.
- The pies can be made a day ahead and kept refrigerated, just add whipped cream and toasted coconut before serving.
