Coconut Cream Pie Cups

Name: Coconut Cream Pie Cups with Toasted Graham Crumble
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 1 cup Graham Cracker Crumbs; 1 unit(s) Coconut Milk; 2 unit(s) Egg; 4 tbsp Cornstarch; ½ cup White Sugar; 8 tbsp Shredded Coconut; 237 mL Milk; 113 mL Cream; 3 tbsp Unsalted Butter*; ¼ tsp Salt*

with Toasted Graham Crumble

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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.

Allergens:

Soja

•Hvede

•Egg

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour

Cooking Time20 minutes

DifficultyMedium

Ingredients

/ serving 4 people

1 cup

Graham Cracker Crumbs

1 unit(s)

Coconut Milk

2 unit(s)

Egg

4 tbsp

Cornstarch

½ cup

White Sugar

8 tbsp

Shredded Coconut

237 mL

Milk

113 mL

Cream

Not included in your delivery

3 tbsp

Unsalted Butter*

¼ tsp

Salt*

Nutrition Values

Calories760 kcal

Fat49 g

Saturated Fat38 g

Carbohydrate66 g

Sugar37 g

Dietary Fiber3 g

Protein12 g

Cholesterol165 mg

Sodium400 mg

Trans Fat0.5 g

Potassium400 mg

Calcium600 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Spatula

•Large Bowl

•Whisk

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Small Bowl

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.