Description
All the flavor of the traditional Coconut Cream Pie, made in pre-made phyllo dough cups for quick preparation. Perfect for parties.
Ingredients
Units
Scale
Pie Filling:
- 30 Pre-Baked Frozen Mini Phyllo Cups, 2 packages
- 3/4 cup Coconut Milk
- 1/2 cup Milk
- 1/3 cup Sugar
- 1/4 Shredded Coconut
- Pinch of Salt
- 3 Egg Yolks
- 1 1/2 Tbsp Corn Starch
- 1 Tbsp Butter, cut into 4 pieces
- 1/2 tsp Vanilla Extract
Topping:
- 3/4 cup Heavy Whipping Cream
- 1 Tbsp Sugar
- 1 tsp Rum or Rum Flavoring
- 1/4 tsp Vanilla Extract
- Toasted Shredded Coconut for garnish
Instructions
For the Filling:
- In sauce pan, bring 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. Whisk constantly.
- Pour whole mixture back into sauce pan and over medium heat whisk constantly until the mixture starts to thicken – about 1 minute. Add in cubed butter and vanilla extract and whisk until smooth and butter has melted.
- Immediately remove from heat and pour into bowl. Press plastic wrap onto the top of the custard and place in fridge for at least one hour to cool.
For topping:
- In stand mixer, whip the heavy cream, sugar, rum, and vanilla together until soft peaks form.
- When ready to finish dollop up about 1 Tablespoon of coconut cream into the phyllo cups. Or spoon coconut cream into plastic bag and snip off the end of the bag – piping the cream into the phyllo cups.
- Top with prepared whipped cream topping by either dolloping on top or piping on top of the coconut custard. Sprinkle with toasted coconut and serve.
- Best served immediately or can be left in fridge to chill for no more than 1-2 hours.
Notes
Inspired by ATK’s Coconut Cream Pie.