Coconut Cream Pie Cups
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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Graham Cracker Crumbs
(Contains Soy, Wheat May contain Oats, Sulphites, Soy, Triticale, Rye, Milk, Gluten, Barley, Egg)
1 unit(s)
Coconut Milk
2 unit(s)
Egg
(Contains Egg)
4 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
8 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
237 mL
Milk
(Contains Milk)
113 mL
Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
¼ tsp
Salt*
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.