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Sunset's Triple Coconut Cream Mini Pies Recipe

Sunset's Triple Coconut Cream Mini Pies Recipe

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Ingredients:

Serving

2 cups milk
2 cups sweetened flaked coconut (finely shredded )
1 vanilla bean , split in half lengthwise
2 large eggs
1/2 cup sugar
2 tbsp sugar
3 tbsp flour
4 tbsp unsalted butter, softened
9 pie crusts , 3-1/2 inch (see our coconut pie shells posted separately)
2 1/2 cups heavy whipping cream
1/3 cup sugar
1 tsp vanilla
1 (3 oz) white chocolate, 3-oz chunk, at room temp
1 cup unsweetened coconut ( chip or large- shred, see notes below)

Directions:

Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.
In a medium bowl, whisk together eggs, sugar, and flour. While whisking, drizzle about 1/3 of the hot milk mixture into egg mixture, then slowly whisk egg-milk mixture back into saucepan. Cook over medium-high heat, whisking, until pastry cream thickens and begins to bubble, 4 to 5 minutes. Remove from heat, stir in butter, and discard vanilla bean.
Spoon hot pastry cream into a bowl and set in a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature. Cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming) and chill until cold, at least 3 hours.
Fill the pies: Carefully remove baked shells from brioche molds. Spoon pastry cream into shells, filling each a little more than halfway. With an electric mixer, whip cream with sugar and vanilla until it holds stiff peaks. Fills a pastry bag fitted with a large star tip (no. 6) with whipped cream and pipe a double layer of cream onto each pie, or simply spoon it on (use all the cream-the pies should look like beehive hairdos).
Garnish the pies: With a vegetable peeler, scrape wide curls or shavings from the chunk of white chocolate. Sprinkle curls or shavings over pies, dividing evenly, and top with toasted coconut. Serve immediately.
NOTES: Pastry cream can be made ahead and kept, refrigerated, for two days; unbaked, formed pastry shells keep, frozen, a few weeks. The baked shells can be filled with the pastry cream several hours ahead, then topped with whipped cream and garnishes just before serving. Chip -or large-shred-coconut, which is sold at natural-foods stores and Whole Foods Markets, looks like little curls and makes the prettiest garnish, but regular shredded coconut works just fine. Toast coconut in a 350-degree oven until golden, 10 to 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1462.28 Kcal (6122 kJ)
Calories from fat	898.64 Kcal
		% Daily Value*
Total Fat	99.85g	154%
Cholesterol	115.11mg	38%
Sodium	1198.1mg	50%
Potassium	387.45mg	8%
Total Carbs	125.48g	42%
Sugars	19.98g	80%
Dietary Fiber	8.8g	35%
Protein	18.91g	38%
Vitamin C	0.7mg	1%
Vitamin A	0.1mg	2%
Iron	7.6mg	42%
Calcium	149.2mg	15%

Amount Per 100 g
Calories	375.02 Kcal (1570 kJ)
Calories from fat	230.47 Kcal
		% Daily Value*
Total Fat	25.61g	154%
Cholesterol	29.52mg	38%
Sodium	307.27mg	50%
Potassium	99.37mg	8%
Total Carbs	32.18g	42%
Sugars	5.12g	80%
Dietary Fiber	2.26g	35%
Protein	4.85g	38%
Vitamin C	0.2mg	1%
Iron	2mg	42%
Calcium	38.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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