Mini Coconut & Custard Pies
There’s something timeless about the combination of creamy custard and toasted coconut!
Preparation time: 15 minutes
Cooking time: 20 – 25 minutes
Ingredients:
For the base:
- 1 sheet store-bought shortcrust pastry (thawed if frozen)
For the custard filling:
- 1 cup (250ml) whole milk
- ¼ cup (50g) granulated sugar
- 1 Tbsp cornstarch
- 2 egg yolks
- ½ tsp vanilla essence
- Pinch of salt
For the coconut topping:
- 1 cup (90g) desiccated coconut
- 2 Tbsp sugar
- 1 egg white
- 1 Tbsp melted butter
How To Make Mini Coconut & Custard Pies
- Preheat your oven to 175°C.
- Grease a 12-cup muffin tin or mini tart pan.
- Unroll the shortcrust pastry and cut out 12 circles to fit into each muffin cup.
- Gently press them in.
- In a saucepan, whisk egg yolks, sugar, cornstarch, and salt.
- Gradually add the milk while whisking to combine.
- Heat over medium, stirring constantly, until thickened (5–7 mins).
- Remove from heat and stir in vanilla.
- Let cool slightly while preparing the topping.
- In a bowl, mix shredded coconut, sugar, egg white, melted butter, and optional spices until fully combined.
- Spoon about 1 tablespoon of custard into each pastry shell.
- Top with about 1–2 teaspoons of the coconut mixture, gently pressing it on top of the custard.
- Bake for 25–30 minutes, or until the pastry is golden and the coconut topping is lightly browned.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.