I still believe that when you have bite size desserts they will be gone by the end of the night rather then having a whole pie or cake. Everyone hates to cut into it and mess up how pretty it is. Also when you have bite size things no one sees how many you grab. 🙂 These little pies are flavorful and I enjoyed the little punch of rum taste.
Mini Coconut Cream Pies
(Adapted from Country Cleaver)
Pie Filling:
30 Pre-Baked Frozen Mini Phyllo Cups, 2 packages
3/4 cup Coconut Milk
½ cup Milk
â…“ cup Sugar
¼ Shredded Coconut
Pinch of Salt
3 Egg Yolks
1 ½ Tbsp Cornstarch
1 Tbsp Butter, cut into 4 pieces.
½ tsp Vanilla Extract
Topping:
¾ cup Heavy Whipping Cream
1 Tbsp Sugar
1 tsp Rum or Rum Flavoring
¼ tsp Vanilla Extract
Toasted Shredded Coconut for garnish
For the Filling:
In saucepan, 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.
