Mini Coconut Cream Pies

Mini Coconut Cream Pies

Prep: 3.5 hours

Cook: 20 minutes

Serves: 12

Ingredients for this recipe

Ingredients

  • 1 (12 ounce) container White frosting
  • 1/2 package Sweetened coconut flakes
  • 1 (8 ounce) can Coconut Milk
  • 2 teaspoons Almond Extract
  • 5 large egg yolks
  • 1/3 cup sugar
  • 5 tablespoons Cornstarch
  • 3 tablespoons unsalted butter
  • 1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

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Preparation

Preparation

Mini Coconut Cream Pies
Step 1
Preheat oven to 350°.
Step 2
In a medium pot, heat the coconut milk and almond extract until it reaches a simmer.
Step 3
In a small bowl, whisk the egg yolks, sugar and cornstarch.
Step 4
Whisk the coconut milk into the cornstarch and egg mixture. Return the mixture to the pot and whisk over medium-high heat until custard thickens and is glossy, about 5 minutes.
Step 5
Pour the mixture into a bowl and add the butter and half the package of coconut flakes and stir to combine. Cover with plastic wrap and chill for at least 3 hours.
Step 6
Put the remaining coconut flakes on a baking sheet and bake until just beginning to brown, about 3-5 minutes.
Step 7
Split the rolls in half. Spread some of the frosting on the roll.
Step 8
Fill the bottom of the roll with 2 tbs. of the coconut custard.
Step 9
Place the top of the roll over the custard and sprinkle the roll with the toasted coconut.
Step 10
Refrigerate if not serving right away.

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Mini Coconut Cream Pies

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