Monday, November 3, 2014
Charming Coconut Cream Pies
Another yummy pie for the shower guests to enjoy! These were the perfect bite size, which could be dangerous. Which means I can eat more of them.
What you need:
30 pre-baked frozen Mini Phyllo cups (2 packages)
3/4 cup Coconut Milk
1/2 cup milk
1/3 cup granulated sugar
1/4 shredded coconut
pinch of salt
3 egg yolks
1 1/2 TBsp corn startch
1 TBsp unsalted butter (cut into 4 pieces)
1/2 tsp vanilla extract
3/4 cup heavy Whipping Cream
1 TBsp granulated sugar
1/4 tsp vanilla extract
1 tsp rum or rum flavoring - optional (I didn't use any)
Toasted shredded coconut for garnish
How to make them:
In a saucepan, bring the 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.
Pour whole mixture back into sauce pan and over medium heat whisk constantly until the mixture starts to thicken, about 1 minute.
Add in the cubed butter and vanilla extract, whisk until smooth and butter has melted.
Immediately remove from the heat and pour into a bowl.
Press plastic wrap onto the top of the custard and place in the refrigerator for at least one hour to cool.
Meanwhile, in a stand mixer, whip the heavy cream, sugar, rum (optional), and vanilla together until soft peaks form.
When ready to finish, dollop about 1 tablespoon of coconut cream into the phyllo cups.
Top with prepared whipped cream topping.
Sprinkle with toasted coconut, serve, then ENJOY!
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Coconut Cream Pies
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