So these happened a couple months ago… It took a few iterations to get the custard to the right consistency and flavor, but boy oh boy did I nail it on this last iteration. There is something about cream pies that just screams summer. I remember as kid we would often buy the frozen McCain pies for birthday parties. We always bought a couple extra, because for some reason it became a traditional for the birthday guy or gal to get one in the face… Thankfully that tradition didn’t last too long… What a waste of pie…
These are minis, made if recycled yogurt jars. Of course you could use small mason jars, or even just make a regular sized pie. Although I happen to think these individual sized servings are just too cute and the perfect size after a big summer meal. They’re also really easy to load up in an airtight container to bring to picnics, barbecues, or summer get-togethers.
While there are three components to these mini pies; crust, custard, and coconut whipped cream, they come together really quickly with the use of a food processor and hand mixer. The crust for one is made of toasted coconut and toasted oats, whizzed together with some coconut oil, and coconut sugar.
The coconut filling is light and fully and can be made in the same food processor as the crust mixture, no need for extra washing. The filling itself is made from a coconut pudding base and silken tofu. The tofu adds some protein and gives the filling structure. Of course additional coconut flakes are whizzed into the filling too, because…. Coconut….
Seriously, these are so good, I go nuts for them. Or should I say coco-nuts for them! No, really? Not even a giggle? *Sigh* Guess I won’t be quitting my day job…
Was that enough pictures? How about one more?
Once assembled these will last in the fridge for a few days, so you can make them ahead of time. They are insanely delicious, light, refreshing, and super coconut-y having coconut in all three layers 🙂
- 1 ½ cups gluten-free oats
- 1 ½ cups unsweetened coconut
- 3 tablespoons coconut sugar
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- 3 tablespoons cornstarch
- ½ cup coconut sugar
- 2 tablespoons maple syrup
- 1 14-ounce can coconut milk
- ¼ teaspoon kosher salt
- 2 12-ounce blocks of Silken Tofu, Extra Firm
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ⅔ cup unsweetened coconut
- 1 14-ounce can coconut cream, refrigerated overnight
- 3 tablespoons confectioners’ sugar
- Toasted coconut flakes for topping
- Preheat the oven to 350°F.
- Place oats and coconut on a parchment lined baking sheet and bake until golden, 10-12 minutes.
- Transfer the toasted oats and coconut to a food processor and plus until combined and coarsely chopped.
- Add the coconut sugar, coconut oil, salt, and pulse until completely combined. The mixture should resemble wet sand.
- Scoop 1 ½ tablespoons of crust mixture into each ramekin. Press lightly to flatten. Don’t compact the crust mixture to tightly or it will be hard to break into.
- Chill the ramekins for 30 minutes.
- In a medium saucepan, whisk together the cornstarch, coconut sugar and coconut milk until smooth and no lumps remain.
- Heat over medium heat, whisking constantly until the mixture has thickened and resembles pudding. About 4 minutes.
- Transfer to a blender or food processor and add the silken tofu, salt, and extracts. Blend until completely smooth.
- Add the shredded coconut and pulse to combine.
- Divide evenly among the chilled ramekins and return to the fridge to set.
- Open the chilled can of coconut cream and transfer the solids to a large mixing bowl, discarding any remaining liquid or reserving it for smoothies.
- Using an electric hand mixer, beat the coconut solids until smooth and fluffy.
- Add the confectioners’ sugar and whip until smooth.
- Top the ramekins with the coconut cream and coconut flakes if using.
- Keep chilled until ready to serve.