Mini Coconut Cream Pies
Mini Coconut Cream Pies is a dessert that serves 30. For 29 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 8g of fat, and a total of 95 calories. A mixture of salt, milk, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Country Cleaver has 75 fans. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. If you like this recipe, you might also like recipes such as Mini Coconut Cream Pies, Mini Coconut Cream Pies, and Nutella Coconut Cream Mini Pies.
Servings: 30
Preparation duration: 15 minutes
Cooking duration: 80 minutes
Ingredients:
1 Tbsp Butter, cut into 4 pieces.
Toasted Shredded Coconut for garnish
3/4 cup Coconut Milk
1 ½ Tbsp Corn Starch
3 Egg Yolks
¾ cup Heavy Whipping Cream
½ cup Milk
30 Pre-Baked Frozen Mini Phyllo Cups, 2 packages
1 tsp Rum or Rum Flavoring
Pinch of Salt
1 Tbsp Sugar
½ tsp Vanilla Extract
Equipment:
sauce pan
whisk
bowl
plastic wrap
ziploc bags
stand mixer
Cooking instruction summary:
For the Filling:In sauce pan, bring coconut milk, milk, one half of the sugar, shredded coconut and salt to a gentle simmer over medium heat. In a separate bowl, whisk together egg yolks, other half of the sugar and cornstarch until it is smooth. Gently temper the egg yolk mixture by SLOWLY whisking in the heated coconut and milk mixture. Whisk constantly. Pour whole mixture back into sauce pan and over medium heat whisk constantly until the mixture starts to thicken - about 1 minute. Add in cubed butter and vanilla extract and whisk until smooth and butter has melted. Immediately remove from heat and pour into bowl. Press plastic wrap onto the top of the custard and place in fridge for at least one hour to cool.For topping:In stand mixer, whip the heavy cream, sugar, rum, and vanilla together until soft peaks form. When ready to finish dollop up about 1 Tablespoon of coconut cream into the phyllo cups. Or spoon coconut cream into plastic bag and snip off the end of the bag - piping the cream into the phyllo cups. Top with prepared whipped cream topping by either dolloping on top or piping on top of the coconut custard. Sprinkle with toasted coconut and serve. Best served immediately or can be left in fridge to chill for no more than 1-2 hours.
Step by step:
1. For the Filling:In sauce pan, bring coconut milk, milk, one half of the sugar, shredded coconut and salt to a gentle simmer over medium heat. In a separate bowl, whisk together egg yolks, other half of the sugar and cornstarch until it is smooth. Gently temper the egg yolk mixture by SLOWLY whisking in the heated coconut and milk mixture.
2. Whisk constantly.
3. Pour whole mixture back into sauce pan and over medium heat whisk constantly until the mixture starts to thicken - about 1 minute.
4. Add in cubed butter and vanilla extract and whisk until smooth and butter has melted. Immediately remove from heat and pour into bowl. Press plastic wrap onto the top of the custard and place in fridge for at least one hour to cool.For topping:In stand mixer, whip the heavy cream, sugar, rum, and vanilla together until soft peaks form. When ready to finish dollop up about 1 Tablespoon of coconut cream into the phyllo cups. Or spoon coconut cream into plastic bag and snip off the end of the bag - piping the cream into the phyllo cups. Top with prepared whipped cream topping by either dolloping on top or piping on top of the coconut custard. Sprinkle with toasted coconut and serve. Best served immediately or can be left in fridge to chill for no more than 1-2 hours.
Nutrition Information:
covered percent of daily need
