Description
These Mini Coconut Cream Pies are a delightful dessert featuring a creamy coconut filling in pre-baked tart shells, topped with whipped cream and toasted coconut. They are perfect for individual servings and are a great no-bake option for any occasion.
Ingredients
Scale
Tart Shells:
- 1 package (12 count) mini pre-baked tart shells
Coconut Filling:
- 1 cup sweetened shredded coconut, toasted
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract for whipped cream
Instructions
- Toasted Coconut: Spread the toasted coconut evenly over a baking sheet and set aside.
- Prepare Filling: In a medium saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Cook over medium heat until thickened. Temper egg yolks with hot mixture, then return to saucepan. Cook until thickened. Remove from heat, add vanilla, butter, and 3/4 cup toasted coconut. Fill tart shells and refrigerate.
- Whip Cream: In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Top each tart with whipped cream and remaining toasted coconut.
Notes
- You can make the coconut filling a day ahead for convenience.
- For enhanced coconut flavor, consider using coconut milk as a partial substitute for whole milk.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with stovetop filling)
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
