Recipe: Appetizing Mini Coconut Cream Pies

Mini Coconut Cream Pies. 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!

There's something about individual desserts that makes them all the more appealing. Mini Coconut Cream Pies with a double dosing of shredded coconut.. because you can never have too much coconut. Zainab loves coconut so I thought mini coconut cream pies were in order. You can cook Mini Coconut Cream Pies using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Mini Coconut Cream Pies

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

And ok, yes, I kind of overdid it with the shredded coconut. 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. Creamy, rich and delicious this Coconut Cream Cheesecake takes the traditional pie and gives it a fun twist!

Mini Coconut Cream Pies instructions

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..

Coconut Desserts, Coconut Recipes, Mini Desserts, Just Desserts, Delicious Desserts, Awesome Desserts, Easter Desserts, Frozen Desserts, Pie Dessert. 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. Welcome to part one of our mini coconut cream pie adventure! This first batch of pies is free of dairy, wheat, eggs, and nuts. At Tom Douglas's three Seattle restaurants--Dahlia Lounge, Etta's Seafood, and Palace Kitchen--the triple coconut cream pie is a perennial bestseller.