Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mini coconut cream pies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mini Coconut Cream Pies is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Mini Coconut Cream Pies is something that I’ve loved my entire life.
Individual coconut cream pies made the old fashioned way-with real coconut milk are topped with Non-dairy Reddi-wip® Coconut. There is no better way to start the week than with a big, giant SURPRISE! Especially when it's a surprise for someone as positively lovely as Christina - our lovely friend Dessert for Two! This was the first Keto recipe I've ever made, and it actually got a good review from those who ate it!
To begin with this recipe, we must prepare a few ingredients. You can cook mini coconut cream pies using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Mini Coconut Cream Pies:
- Prepare 3 egg yolks, beaten
- Take Whites from 3 eggs from above
- Make ready 3/4 cups granulated sugar
- Get 1/3 cup flour
- Get 1/4 teaspoon salt
- Make ready 2 tablespoons butter
- Make ready 2 cups milk. Coconut milk is fantastic in this
- Get 1 and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish
- Take 2 teaspoons vanilla extract
- Take 1/4 teaspoon cream of tartar
- Prepare 1/4 cup sugar
- Get 1 package mini pie tarts found in frozen section with pie crust
- Get Or use 1 9 inch pie crust baked until brown
If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought. A quick and simple mini coconut cream pie recipe that is perfect for parties. This Homemade Coconut Cream Pie is the best I've tried and I consider myself a pie connoisseur. Rich, velvety coconut custard in a deep dish flaky pie crust and topped with a huge mountain of fresh whipped.
Steps to make Mini Coconut Cream Pies:
- Bake pie shells according to directions. Let cool.
- Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature.
- Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible.
- Add the milk and stir to combine well.
- Heat in heavy saucepan over medium heat stirring constantly.
- Continue to cook until thick. Remove from heat.
- Add butter and vanilla mixing well until all butter is melted and combined.
- Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor.
- Pour into prepared shells.
- Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form.
- Spoon or pipe meringue onto pies.
- Brown under broiler until slightly browned. This doesnt take long so keep watch on them.
- Sprinkle with additional toasted coconut.
This Homemade Coconut Cream Pie is the best I've tried and I consider myself a pie connoisseur. Rich, velvety coconut custard in a deep dish flaky pie crust and topped with a huge mountain of fresh whipped. When you cross banana cream pie and coconut cream pie you get a luscious, velvety custard-like filling that blows boxed pudding away, made with coconut milk and mixed with sweetened coconut flakes all cradled in a mini sugar cookie crust. At Tom Douglas's three Seattle restaurants–Dahlia Lounge, Etta's Seafood, and Palace Kitchen–the triple coconut cream pie is a perennial bestseller. We love the miniature version (and have made them even smaller here, since they're so rich).
So that is going to wrap it up for this special food mini coconut cream pies recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
