Maybe you haven’t noticed, but I’ve sort of been on a coconut kick lately. I guess you really wouldn’t have noticed since I’ve only expressed my love in the fluffy coconut cupcakes recipe I posted a while back. In any case, I really really really love coconut. My first attempt at this invention/creation was a failure. During the simmering phase it jellified and became meringuey. My second attempt, however, turned out pretty well. The filling was smooth and pudding-like. These are simple and delicious, much like coconut itself.
Make the coconut cream filling
- 1 cup half & half
- drop of vanilla extract
- 1 egg yolk
- 1/4 cup of sugar
- 1/4 cup of corn starch
- 1 tbsp. butter
- 1/2 cup sweetened shredded coconut (plus more for topping)
- 1 9-inch pie crust
- Preheat the oven to 350. Roll out the pie crust just a little bit until it’s about 1/2 inch thick. Flour both sides of the dough, then punch out 6 circles with a wide-mouth glass and stretch each disc with your fingers. Butter a 6 cup muffin tin and press each disc into the tin. Bake for 9 minutes, or until light golden and slightly crisp.
- In a small bowl, whisk together the corn starch, yolk, sugar, half and half, and vanilla. Put the bowl over simmering water and whisk until smooth. Continue to whisk over medium heat until the mixture is thickened and has the consistency of custard or pudding.
- Remove from the heat and add the butter. Wait a few minutes, then add the coconut.
- Drop 1-2 tbsp. of filling into each cooled pie crust cup, then refrigerate until the filling is set and firm (about 1 /2 hours.)
Enjoy! <3, B