Recette Pratique Mini Coconut Cream Pies

Mini Coconut Cream Pies - Recettes simples pour la maison. 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! We're all here today to help celebrate her impending nuptials and how better to celebrate. Mini Coconut Cream Pies with a double dosing of shredded coconut.. because you can never have too much coconut.

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. These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.

Vous pouvez faire cuire Mini Coconut Cream Pies avec 13 épices et 13 étapes. Voir le guide suivant!

1. 3 egg yolks, beaten.
2. Whites from 3 eggs from above.
3. 3/4 cups granulated sugar.
4. 1/3 cup flour.
5. 1/4 teaspoon salt.
6. 2 tablespoons butter.
7. 2 cups milk. Coconut milk is fantastic in this.
8. 1 and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish.
9. 2 teaspoons vanilla extract.
10. 1/4 teaspoon cream of tartar.
11. 1/4 cup sugar.
12. 1 package mini pie tarts found in frozen section with pie crust.
13. Or use 1 9 inch pie crust baked until brown.

Classic coconut cream pie made in miniature pre-baked phyllo cups. A quick and simple mini coconut cream pie recipe that is perfect for parties. Mini Coconut Cream Pies - I enjoy desserts! I took a class for cake decorating and it was exciting to make, decorate, and eat the cake.

1. Bake pie shells according to directions. Let cool..
2. Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature..
3. Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible..
4. Add the milk and stir to combine well..
5. Heat in heavy saucepan over medium heat stirring constantly..
6. Continue to cook until thick. Remove from heat..
7. Add butter and vanilla mixing well until all butter is melted and combined..
8. Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor..
9. Pour into prepared shells..
10. Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form..
11. Spoon or pipe meringue onto pies..
12. Brown under broiler until slightly browned. This doesnt take long so keep watch on them..
13. Sprinkle with additional toasted coconut..

These rich and creamy mini vegan coconut cream pies are a breeze to whip up, and are a perfect treat to prepare for loved ones, enjoy as a new Easter tradition, or make as a regular sweet (yes, you can freeze them!) to enjoy right through spring and summer. This was the first Keto recipe I've ever made, and it actually got a good review from those who ate it! 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). This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut.