Chocolate Almond Coconut Pie Bites Recipes

CHOCOLATE ALMOND COCONUT PIE BITES

Chocolate Almond Coconut Pie Bites image

Provided by Barbara Schieving

Categories Dessert

Time 25m

Number Of Ingredients 13

Ingredients

2 packages (15 count, each Athens® Mini Fillo Shells)
2 tablespoons granulated sugar
1 tablespoon cornstarch
pinch of saslt
1/2 cup whole milk
1/4 cup cream of coconut
1 egg yolk
1 tablespoon butter
2/3 cups flaked sweetened coconut (toasted, divided)
1/2 teaspoon vanilla
2 tablespoons heavy cream
4 ounces semi-sweet or milk chocolate (finely chopped)
1/4 cup sliced almonds (toasted and slightly crushed)

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.

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