Advertisement

Mini Coconut Cream Pies



Here’s a delightful recipe for Mini Coconut Cream Pies, perfect for satisfying your sweet tooth with creamy, tropical flavors. 🥥✨

Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Coconut Cream Filling:

1 1/2 cups whole milk
1/2 cup coconut milk (optional for extra coconut flavor)
1/2 cup granulated sugar
1/4 cup cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Toasted coconut flakes (for garnish)
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into a greased muffin tin or mini tart pans to form small crusts.
Bake for 8-10 minutes, then let them cool completely.
2. Make the Coconut Cream Filling:
In a medium saucepan, combine the whole milk, coconut milk (if using), granulated sugar, and cornstarch. Whisk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken.
In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the yolks to temper them, then whisk the tempered yolks back into the saucepan.