Delicious mini cookie cups filled with creamy coconut custard and topped with whipped cream and toasted coconut.
Author:Trusted Blog
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.