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Coconut Cream Pie Shooters

Coconut Cream Pie Shooters
Coconut Cream Pie Shooter pictured on the right.

Coconut cream pie is elegantly served for afternoon tea in these delicious Coconut Cream Pie Shooters. Coconut Cream Pie Shooters pictured with Key Lime Pie Shooters and Blueberry Cream Pie Shooters

Coconut Cream Pie Shooters
Serves: 12
  • 1⅔ cups sweetened flaked coconut, divided
  • ⅔ cup vanilla wafer crumbs
  • ½ cup plus 2 tablespoons granulated sugar, divided
  • ½ teaspoon salt, divided
  • 1½ tablespoons unsalted butter, melted
  • 3 tablespoons cornstarch
  • 1 cup whole milk
  • 1 cup unsweetened coconut milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  1. Preheat oven to 325°.
  2. On a rimmed baking sheet, spread ⅔ cup coconut in a single layer. Bake until lightly toasted, 4 to 6 minutes, stirring often to prevent burning. Remove from oven, and let cool completely.
  3. In a medium bowl, stir together vanilla wafer crumbs, ⅓ cup toasted coconut, 2 tablespoons granulated sugar, and ¼ teaspoon salt. Add melted butter, stirring well. Divide crumb mixture among 12 dessert glasses. Using a spoon, press crumb mixture into bottom of glasses. Place on a rimmed baking sheet and refrigerate while preparing filling.
  4. In a medium bowl, whisk together remaining ½ cup granulated sugar, cornstarch, and remaining ¼ teaspoon salt. Add whole milk, coconut milk, and egg yolks, whisking well. Transfer mixture to a medium saucepan.
  5. Cook filling mixture over medium heat, stirring constantly, until thickened, 8 to 10 minutes. Remove from heat. Add 1 cup coconut (untoasted), vanilla extract, and coconut extract, stirring until incorporated. Transfer filling to a heatproof bowl, and place a sheet of plastic wrap directly on the filling to prevent it from forming a skin, and let cool at room temperature for 30 minutes.
  6. Divide filling among prepared dessert glasses. Cover each glass with plastic wrap, pressing it directly onto surface of filling. Refrigerate until set, approximately 1 hour.
  7. In a medium bowl, whisk together whipping cream and confectioners’ sugar until medium peaks form. Divide sweetened whipped cream among dessert glasses and sprinkle with remaining ⅓ cup toasted coconut. Serve immediately, or refrigerate for up to 1 hour.


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