Description
Delicious mini cookie cups filled with creamy coconut custard and topped with whipped cream and toasted coconut.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 2 large egg yolks
- 1 tsp coconut extract
- 1/2 cup whipped cream
- 1/4 cup toasted coconut flakes
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, cream together butter and sugar. Add egg, vanilla, and salt. Mix in flour and shredded coconut until dough forms.
- Press dough into muffin tin cups to form small shells. Bake for 12-15 minutes until golden. Let cool.
- For the filling, heat milk and cream in a saucepan until simmering. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour hot milk into egg mixture while whisking.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut extract. Let cool slightly.
- Fill each cookie cup with coconut custard. Top with whipped cream and toasted coconut flakes. Chill before serving.
Notes
You can customize the seasonings to taste.