Description
Delightful Mini Coconut Cream Pie delights dessert enthusiasts with its rich, creamy texture and tropical essence. Coconut lovers will savor each spoonful of this compact, elegant treat that perfectly balances sweetness and subtle nutty undertones.
Ingredients
- 1 ½ cups (360 ml) graham cracker crumbs
- 6 tbsps (84 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) coconut milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ½ cup (40 g) shredded sweetened coconut
- ½ tsp vanilla extract
- ½ tsp coconut extract (optional, for extra coconut flavor)
- 1 cup (240 ml) heavy whipping cream
- 2 tbsps (15 g) powdered sugar
- ½ tsp vanilla extract
- ¼ cup (20 g) toasted shredded coconut, for garnish
Instructions
- Crust Preparation: Pulverize graham crackers with sugar and melted butter, pressing the mixture firmly into mini muffin tin cavities to create uniform golden shells. Bake at 350°F for 8-10 minutes until lightly golden, then cool completely.
- Custard Creation: Whisk milk, coconut milk, sugar, and cornstarch in a saucepan over medium heat. Temper egg yolks by gradually adding hot liquid while stirring constantly, then return to pan. Cook until the mixture thickens into a smooth custard, stirring continuously to prevent scorching.
- Flavor Infusion: Remove custard from heat and blend in vanilla and coconut extracts. Fold in shredded coconut, then allow the filling to cool slightly, maintaining its creamy texture and preventing skin formation.
- Filling and Chilling: Carefully spoon the coconut cream into pre-baked graham cracker shells, leveling the surface with a small offset spatula. Refrigerate for at least 2 hours to ensure complete setting and optimal flavor development.
- Finishing Touches: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or dollop the whipped cream onto chilled mini pies, then garnish with a sprinkle of toasted coconut for a luxurious final presentation.
Notes
Prevent Soggy Crust: Toast graham cracker crumbs before pressing into muffin tins to enhance crispness and prevent moisture absorption from the creamy filling.
Control Custard Consistency: Continuously whisk custard mixture over medium heat, watching for thickening signals to avoid lumps or burning, ensuring a smooth, silky texture.
Optimize Coconut Flavor: Toast shredded coconut before adding to filling for deeper, nuttier notes and enhanced aromatic complexity in the mini pies.
Dairy-Free Adaptation: Substitute coconut cream for heavy cream and use plant-based milk alternatives to create a vegan-friendly version without compromising the dessert’s rich, creamy profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 130 mg