Coconut Cream Pie Cups
Serves 4 | with Toasted Graham Crumble
We've deconstructed the classic coconut cream pie into delicious individual servings. Layers of crunchy graham crumble and velvety smooth coconut custard are finished off with a generous toasted coconut topping.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Graham Cracker Crumbs
(Contains Gluten)
400 mL
Coconut Milk
2 unit
Egg
(Contains Egg)
3 tbsp
Cornstarch
18 tsp
White Sugar
8 tbsp
Shredded Coconut
(Contains Sulphites)
½ cup
Milk
(Contains Milk)
113 mL
Cream
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, gather all required tools. Whisk together 1/2 cup milk, 3 tbsp cornstarch, 1 egg and 1 egg yolk in a large bowl until smooth. (TIP: To separate the yolk from the white, slightly crack the egg, then use your hands to cradle the egg yolk and remove it from the white. Set aside. Add coconut milk, 1/3 cup sugar and 1/4 tsp salt to a large pot. Bring to a simmer over medium heat, stirring constantly, until sugar dissolves, 4-5 min. Slowly whisk 1/2 cup hot coconut milk mixture into the bowl with milk and eggs until smooth. Pour mixture back into the pot with remaining coconut milk mixture.
Bring custard to a gentle boil over medium, stirring constantly with a spatula, until custard thickens. Once thickened, immediately remove from the heat. Heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter, then swirl the pot until melted, 1 min. Stir in graham cracker crumbs and 1/4 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat, then transfer crumble to a small bowl.
Heat the same pan over medium-high. When hot, add coconut to the dry pan. Toast, stirring often, until golden brown, 3-4 min. (TIP: Keep your eye on coconut so it doesn’t burn!) Transfer to another small bowl. Whip cream and 2 tsp sugar in a large bowl using a hand whisk or electric mixer until stiff peaks form, 1-2 min.
Spoon 2 tbsp graham crumble into the base of a small bowl or cup. Top with 4 tbsp coconut custard, then sprinkle 1 tbsp toasted coconut over top. Repeat the layering process in 3 more bowls or cups with remaining graham crumble, remaining coconut custard and remaining toasted coconut. Dollop whipped cream over finished cups. Place in the fridge to chill before serving, 30 min-1 hr.
