Description
Mini Coconut Cream Pies are a taste of tropical bliss, featuring a rich coconut filling in a flaky crust and topped with light whipped cream and toasted coconut. Perfect for any occasion, these delightful treats are sure to impress family and friends with their irresistible flavor and beautiful presentation.
Ingredients
Scale
- 1 cup mini pie crusts (store-bought or homemade)
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- 3 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup whipped cream (for topping)
- ½ cup toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C) and bake mini pie crusts according to package instructions until golden brown. Allow to cool.
- In a saucepan over medium heat, combine coconut milk and sugar. Stir until the sugar dissolves and the mixture is steaming, but do not let it boil.
- In a separate bowl, whisk egg yolks until smooth. Gradually add some of the hot coconut mixture while whisking to temper the eggs.
- Slowly pour the tempered egg mixture back into the saucepan, stirring continuously until thickened (about 5-7 minutes).
- Remove from heat and add vanilla extract along with half of the toasted coconut flakes. Let cool slightly before filling the mini pie crusts.
- Refrigerate pies for at least 2 hours until set. Serve topped with whipped cream and remaining toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pie (75g)
- Calories: 220
- Sugar: 14g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg