The Easiest and Best Coconut Dessert (Coconut Cream Mini-Desserts)
 
Prep time
Total time
 
Author:
Recipe type: Individual Professional Style Bakery Dessert
Cuisine: Dessert
Serves: 4 desserts
Ingredients
Cookie Crust
NOTE : This recipe doesn't yield a lot so you might wanna double it for the crust (base)
  • 5 ounces ground cookies (125g)(you choice of flavor - Nilla Wafers, Vanilla Oreos, A coconut bar Cookie etc)
  • 1 stick plus 2 tablespoons butter, melted (5 ounces)(100-130g)
  • ¼ cup sweetened coconut flakes (20g)
Coconut Cream Filling
  • 1 cup heavy cream
  • 1+1/2 tablespoons pudding mix
  • ¼ cup sweetened coconut flakes (20g)
  • 4-5 tablespoons of powdered sugar (about 30g)
Decorations:
  • crushed pistachios (optional)
  • Toasted coconut
Instructions
Crust
  1. Crust the cookies in a food processor or in a plastic bag with a rolling pin.
  2. Place the crushed cookies in a bowl. Add the coconut and half of the butter. Stir to mix. You are looking for a wet sand texture where the cookies will clump together when pressed. Keep adding butter as needed, If you have added all of your butter and still need more, add cream one tablespoon at a time.
  3. Line the ring molds with food grade acetate and place on serving boards.
  4. Place about 3 tablespoons of the crumb mixture in the ring mold and press to form a crust. Refrigerate 10 minutes ti help set the crust while you make the coconut cream.
Coconut Cream
  1. Measure the powdered sugar, coconut and pudding mix into a small bowl and mix.
  2. Place the heavy cream in the stand mixer bowl and using the wire whip attachment, start whipping, Once the mixture becomes frothy, slowly start adding in the coconut-pudding mixture.
  3. Whip the cream to stiff peaks.
Assembling the Mini-Desserts
  1. Fill a pastry bag fitted with a large star tip with the coconut cream.
  2. Pipe the desired amount of coconut whipped cream into each ring mold.
  3. Top with optional toppings - crushed pistachios and/or toasted coconut.
  4. Keep refrigerated until serving time.
Notes
To make a coconut cream pie with this recipe, double the crust recipe and place in a 9-inch pie pan. Make a triple recipe of the coconut cream. Then pipe the coconut cream into the pie shell and top with optional crushed pistachios and/or toasted coconut.
Nutrition Information
Serving size: 1 each
Recipe by Desserts-101.com at /how-to-make-the-easiest-and-best-coconut-dessert-coconut-cream-mini-desserts/