Mini Coconut Cream Pies
Mini Coconut Cream Pies
Prep:
10 Minutes
Cook:
60+ Minutes
Serves:
12
Submitted by:
Donatella Arpaia
Meet the Chef!
Donatella Arpaia
Best known for her recurring role as judge on Iron Chef America, Donatella Arpaia is one of the most influential women in the world of food and entertaining. She has redefined the role of the modern-day restaurateur. The Zagat guide called her "The Hostess with the Mostest" and she is seen frequently on such shows as Today, Top Chef, Rachael Ray, Good Morning America, and more.
Recipe Details
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
Preparation
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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KING'S HAWAIIAN Dinner Rolls have a melt-in-your mouth texture - soft and fluffy with just the right touch of sweetness.
