Coconut Cream Pie Bites

Coconut Cream Pie Bites

Coconut Cream Pie Bites

I love coconut cream pie.  It might be one of my favorite summer time desserts.  It’s just perfect in so many ways….cold and creamy and so delicate.  So one day I thought, why make a whole pie when you can just make these dreamy little coconut cream bites?  They are perfect snack when you don’t want to eat a whole slice of pie…..

Coconut Cream Pie Bites

Start off by putting mixing bowl and beaters in freezer. You will want them very cold when you make your whipped topping.

Preheat your oven to 350 degrees.  Line a 9 x 13 inch baking dish with foil allowing extra to hang over all sides so you can lift the bars out later.

Topping 

1/2 cup sweetened coconut flakes

Spread coconut flakes out on a baking sheet and bake in the oven for 3-6 minutes, stirring every minute or so, until the coconut is a light golden brown. Spread it out on a plate to cool completely. Set aside

Crust

1 cup butter

2 cups all-purpose flour

1/2 cup powdered sugar

Cut the butter into the flour and powdered sugar and press into the baking dish. Bake for 18-20 minutes or until light golden brown. Set aside on a wire rack.

Coconut Cream Filling

3 cups half-and-half

3 cups coconut milk

4 eggs, beaten

1 1/2 cups sugar

2/3 cup cornstarch

1/2 teaspoon salt

3/4 teaspoon coconut extract

1/2 teaspoon vanilla extract

3/4 cup sweetened flaked coconut

Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan. Bring to boil over medium heat, whisking constantly until it’s thick and just starting to bubble. Add the two extracts and 3/4 cup of un-toasted coconut and stir. Pour the filling over your cooled crust. Refrigerate for about 3-4 hours until firm

Whipped cream topping

2 cups heavy whipping cream

1 tablespoon cold water 

1 teaspoon gelatin powder 

3-4 tablespoons powdered sugar

1 cup coconut, for toasting

Pour 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top and set aside for about 2 minutes.  Whisk the gelatin and then microwave it for 30 seconds until dissolved.

Pour 2 cups of heavy cream in your chilled bowl. Using your chilled beaters, whisk with the powdered sugar until the cream just begins to thicken. Add the gelatin mixture and then continue to whisk until you have stiff peaks.

Dollop the whipped cream over the filling and using an offset spatula, spread it out evenly.  Sprinkle on topping of toasted coconut. 

Chill until ready to serve. Lift by using the foil overhang on the pan. Slice with a sharp knife into bites for all to enjoy! 

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