COCONUT CREAM PIE CUPCAKES RECIPE - (4.5/5)
Provided by kmad
Number Of Ingredients 20
Steps:
- Meringue- 3 egg whites 4 tbl sugar 1/2 tsp vanilla Instructions Cake- Sift dry ingredients together, combine with wet and mix on medium for 2 mins. Bake in cupcake tin for 16-18 minutes at 325, or until they spring back when touched. Set aside to cool. Makes 3-4 dozen cupcakes depending on how full you fill the tins. Cream Pie Filling- In top of double boiler combine flour, sugar and salt, add milk and stir until smooth(it helps to add a little milk at a time and stir each time ins. tead of the whole amount at once) Cook over not in boiling water for 10 min. or until thick. Stirring almost constantly to avoid lumps. Once the 10 mins is up dip a spoon in the mixture if it coats the back without dripping of sliding off it is ready, also taste it , there should be no more raw flour taste. Remove it from the heat. In another bowl beat the 3 eggs slightly, while still stirring the eggs add 1/2 the mixture and mix until smooth. Then return egg mixture to rest of mixture and place on double boiler again. Cook another 3 mins until thickened, remove from heat and stir in 2 tbls butter and the vanilla and coconut extract. Let cool slightly and then cover with plastic wrap, making sure the plastic wrap touches the top of the pie filling, this will prevent it from forming a skin in the fridge. Refrigerate until cold. Meringue- Beat egg whites until frothy, sprinkle in sugar 1 tbs at a time whipping in between each addition until stiff peaks form ,careful not to over beat, mix in 1/2 tsp vanilla. Or you can use your own trusted meringue recipe. Once filling is chilled use a tip 230 and fill a piping bag with the filling, fill the cupcakes as full as you can with out them falling apart. I can usually fit 5 fillings in them. Once they are full pipe some meringue onto each one, sprinkle with a bit of coconut and bake in the oven at 350 until lightly browned. You can also brown them individually with a crème brulee torch.
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 2 dozen cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes:
- Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
- Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
- Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
- For the frosting:
- Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
- To assemble:
- Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.
COCONUT DREAM CUPCAKES
My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. -Julie Flournoy, Laurelville, OH
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 232mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CREAM CUPCAKES
Make and share this Coconut Cream Cupcakes recipe from Food.com.
Provided by Pixies Kitchen
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cup Cake Cooking Directions:.
- Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
- Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
- Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
- Coconut Custard Directions:.
- Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.
Nutrition Facts : Calories 319.7, Fat 16.7, SaturatedFat 10.2, Cholesterol 128.4, Sodium 199.9, Carbohydrate 38.6, Fiber 0.8, Sugar 23.8, Protein 4.7
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- In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until mixture begins to simmer.
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