Coconut Cream Pie Cups
Serves 4 | with Toasted Graham Crumble
We've deconstructed the classic coconut cream pie to create delicious individual servings. Layers of crunchy graham crumble and velvety smooth coconut custard are finished off with a generous toasted coconut topping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Graham Cracker Crumbs
(Contains: Barley, Egg, Milk, Oats, Rye, Soy, Sulphites, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Coconut Milk
2 unit(s)
Egg
(Contains: Egg)
36 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
½ cup
White Sugar
(Contains: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame, May contain traces of allergens)
8 tbsp
Shredded Coconut
(Contains: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans, May contain traces of allergens)
237 mL
Milk
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- 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 and 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 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 with 3 more bowls or cups.
- Repeat the layering process 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-1hr.
