Chocolate Almond Coconut Pie Bites Recipes

CHOCOLATE ALMOND COCONUT PIE BITES

Steps:

• Place Mini Fillo Shells on a rimmed baking sheet lined with parchment paper or a Silpat.
• In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk and cream of coconut until the sugar is dissolve. Whisk in egg yolk. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Remove from heat.
• Gently stir in butter until melted. Stir in 1/2 cup toasted coconut and vanilla.
• Divide the mixture evenly among the 30 Mini Fillo Shells.
• In a microwave-safe dish, heat heavy cream on 50% power until it just starts to boil. Stir in chocolate until melted and smooth. If necessary, microwave in 20-second intervals on 50% power until melted and smooth.
• Pour a small amount of melted chocolate on top of each mini pie. Sprinkle with remaining toasted coconut and almonds. Refrigerator for at least 1 hour before serving.

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
• In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
• Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.