If you want coconut cream pie without the guilt then you must try these mini pies. Creamy and coco nutty, these mini gems will be a hit whenever you serve them. Quick, easy, and delicious, this dish will become one of your favorites!
- 1 can full-fat coconut milk, chilled for 24 hours (the coconut milk must be cold or it will not whip)
- 1 to 2 tablespoons sweetener (honey, maple syrup, powdered sugar, cane sugar), to taste
- 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract
- 1 cup Coconut Flakes (sweetened or unsweetened, your preference)
- 2 Pie Crust Sheets
- Chill the can of coconut milk in the fridge for at least 24 hours.
- About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
- After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes).
- Using an electric hand mixer or a stand mixer (I use KitchenAid) with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
- Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed
- Lightly flour surface and roll out pie dough to 1/4 inch thickness.
- Using a round cookie cutter or a glass, cut pie dough into 12 circles.
- Spray a muffin tin with cooking spray and place pie dough circles in tin.
- Bake according to directions.
- Allow pie dough circles to cool.
- Toast coconut flakes on a cookie sheet in the oven until golden brown, cool.
- Prior to serving, fold 1/2 cup of the toasted coconut flakes into whipped cream. Fill mini pie crusts with a piping bag or a spoon.
- Sprinkle each mini pie with remaining coconut flakes.