Hey there, dear friend! So, the other day I was rummaging through my recipe collection, you know how it is, and I found this little gem for Coconut Cream Pie Cups. It took me back to that time I tried to impress my in-laws with a fancy dessert and ended up with more coconut on the floor than in the dish! Not my finest moment, but hey, I’ve perfected it since then and it’s now a family favorite.
Why You’ll Love This
I make these when I need a quick, yet striking dessert. My family goes nuts for them (pun intended!) because they’re like mini vacations in a cup. And honestly, who doesn’t need a mini vacation now and then? Plus, they’re easier than you’d think—trust me, if I can do it, anyone can. Sometimes the pastry cups give me a bit of a hard time, but that’s just part of the charm, right?
Ingredients
- 1 package of mini phyllo tart shells (or I sometimes use shortbread cookie cups when I’m feeling indulgent)
- 1 cup coconut milk (the creamy kind, not the watery stuff)
- 1/2 cup heavy cream (or replace with coconut cream for extra coconutty goodness)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (my grandma swears by the real stuff, but vanilla essence works in a pinch)
- A pinch of salt
- 1 cup shredded coconut (toasted if you’re feeling fancy)
- Whipped cream, for topping (or a scoop of vanilla ice cream, because why not?)
Directions
- Heat the coconut milk, heavy cream, and sugar in a saucepan over medium heat. Stirring occasionally, this is where I usually sneak a taste.
- Mix the cornstarch with a bit of water to form a paste (saves the panic later). Slowly whisk this into the simmering mixture.
- Keep stirring until it thickens up nicely—don’t worry if it looks a bit weird at this stage, it always does!
- Remove it from the heat and stir in the vanilla and salt. Let it cool slightly.
- Spoon this creamy goodness into your tart shells and top with toasted coconut.
- Refrigerate until set, or at least as long as you can wait. I bet you can’t wait long!
Notes
If your mixture ends up lumpy (been there!), just give it a whiz with a hand blender. Also, I found that leaving them overnight in the fridge enhances the flavors—if you can resist that long.
Variations
Once, I tried adding a dash of rum for a tropical flair, but it ended up being a bit too much party in each bite. A touch of lime zest, however, was a hit!
Equipment
You’ll need a saucepan and a whisk. If you don’t have tart shells, you can totally DIY with some cookie dough and a muffin tin—trust me, it works!
Storage Information
These little delights keep well in the fridge for a couple of days, though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a generous dollop of whipped cream and a sprinkle of extra toasted coconut on top. My kiddo prefers them with a cherry on top—go figure!
Pro Tips
I once tried rushing the cooling process in the freezer, and regretted it because the texture went a bit haywire. Patience, my friend, is key!
FAQ
Can I make these ahead of time? Absolutely, they’re great a day ahead. Just keep them covered in the fridge.
What if I don’t have phyllo shells? No worries—cookie cups, as I mentioned, or even crackers can work.
Is there a vegan version? Yep! Swap the heavy cream with coconut cream and skip the whipped cream or use a coconut-based one.