Description
Mini coconut cream pies are bite-sized treats featuring a buttery crust, luscious coconut custard filling, and a dollop of whipped cream. Perfect for parties, holidays, or when you want just a small taste of something sweet and tropical.
Ingredients
Scale
- 1 cup whole milk
- 1/2 cup canned coconut milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 tbsp unsalted butter
- 12 mini pre-baked tart shells or phyllo cups
- Whipped cream, for topping
- Toasted coconut flakes, for garnish (optional)
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly add in milk and coconut milk, whisking to combine.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Continue cooking and stirring until thickened, about 2 more minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and butter until smooth.
- Allow the filling to cool slightly, then spoon into mini tart shells or phyllo cups. Chill in the refrigerator for at least 1 hour, or until set.
- Top with whipped cream and a sprinkle of toasted coconut before serving.
Notes
- You can make the filling a day ahead and fill the shells just before serving to keep them crisp.
- Use unsweetened coconut for a less sweet version.
- Try adding a touch of rum extract for an extra tropical flavor.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini coconut cream pies, coconut custard, bite-sized desserts, tropical treats, mini tarts