Mini Coconut Cream Pies

Mini Coconut Cream Pies

Prep: 10 Minutes Cook: over Minutes Serves: 12 Submitted by: Donatella Arpaia


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


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.