Equipment
- 5x7 baking dish
Ingredients
Shortbread Crust
- 2 tbsp Butter melted
- 1 tbsp Brown sugar
- 1/2 tsp Vanilla extract
- 1/4 cup All-purpose flour
Filling
- 1/4 cup Coconut milk
- 1/4 cup Half and Half
- 2 tbsp Sugar
- 1 tsp Cornstarch
- 2 Egg yolk
- 1 tbsp Butter
- 1/2 tsp Vanilla extract
- 1/4 cup Sweetened shredded coconut plus 2 to 4 tablespoons more for toasting if desired
Instructions
- Preheat oven to 375°F.
- Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into cupcake liners. Press the mixture into the bottom so it is flat and compact.
- Place the cupcake liners on a baking tray and bake for 8 - 10 minutes, or until crust is golden brown. Remove from oven and let cool completely.
- In a medium saucepan, add coconut milk, half-and-half, sugar, cornstarch and egg yolks; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
- Remove from heat and add butter, vanilla extract, and coconut flakes; stir until well combined and butter has completely melted.
- Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
- Spoon the mixture into the cupcake liners. Cover and refrigerate for about 1 hour or more if needed.
- {Optional} Place a nonstick pan over medium heat with Sprinkle top of pie with lightly toasted coconut flakes before serving.
Nutrition
Calories: 248kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 103mg | Potassium: 96mg | Fiber: 1g | Sugar: 12g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Coconut Cream Pie
Equipment
- 5x7 baking dish
Ingredients
Shortbread Crust
- 2 tbsp Butter melted
- 1 tbsp Brown sugar
- 1/2 tsp Vanilla extract
- 1/4 cup All-purpose flour
Filling
- 1/4 cup Coconut milk
- 1/4 cup Half and Half
- 2 tbsp Sugar
- 1 tsp Cornstarch
- 2 Egg yolk
- 1 tbsp Butter
- 1/2 tsp Vanilla extract
- 1/4 cup Sweetened shredded coconut plus 2 to 4 tablespoons more for toasting if desired
Instructions
- Preheat oven to 375°F.
- Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into cupcake liners. Press the mixture into the bottom so it is flat and compact.
- Place the cupcake liners on a baking tray and bake for 8 - 10 minutes, or until crust is golden brown. Remove from oven and let cool completely.
- In a medium saucepan, add coconut milk, half-and-half, sugar, cornstarch and egg yolks; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
- Remove from heat and add butter, vanilla extract, and coconut flakes; stir until well combined and butter has completely melted.
- Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
- Spoon the mixture into the cupcake liners. Cover and refrigerate for about 1 hour or more if needed.
- {Optional} Place a nonstick pan over medium heat with Sprinkle top of pie with lightly toasted coconut flakes before serving.
Nutrition
Calories: 248kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 126mgSodium: 103mgPotassium: 96mgFiber: 1gSugar: 12gVitamin A: 446IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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