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align="center">INGREDIENTS: align="left">Pie Filling: 30 Pre-Baked Frozen Mini Phyllo Cups, 2 packages 3/4 cup Coconut Milk ½ cup Milk ⅓ cup Sugar ¼ Shredded Coconut Pinch of Salt 3 Egg Yolks 1 ½ Tbsp Corn Starch 1 Tbsp Butter, cut into 4 pieces. ½ tsp Vanilla Extract Topping: ¾ cup Heavy Whipping Cream 1 Tbsp Sugar 1 tsp Rum or Rum Flavoring ¼ tsp Vanilla Extract Toasted Shredded Coconut for garnish DIRECTIONS: style="float:right;margin-left:5px"> align="left">For the Filling: In sauce pan, bring coconut milk, milk, one half of the sugar, shredded coconut and salt to a gentle simmer over medium heat. In a separate bowl, whisk together egg yolks, other half of the sugar and cornstarch until it is smooth. Gently temper the egg yolk mixture by SLOWLY whisking in the heated coconut and milk mixture. Whisk constantly. Pour whole mixture back into sauce pan and over medium heat whisk constantly until the mixture starts to thicken - about 1 minute. Add in cubed butter and vanilla extract and whisk until smooth and butter has melted. Immediately remove from heat and pour into bowl. Press plastic wrap onto the top of the custard and place in fridge for at least one hour to cool. align="left">For topping: In stand mixer, whip the heavy cream, sugar, rum, and vanilla together until soft peaks form. align="left">When ready to finish dollop up about 1 Tablespoon of coconut cream into the phyllo cups. Or spoon coconut cream into plastic bag and snip off the end of the bag - piping the cream into the phyllo cups. Top with prepared whipped cream topping by either dolloping on top or piping on top of the coconut custard. Sprinkle with toasted coconut and serve. align="left">Best served immediately or can be left in fridge to chill for no more than 1-2 hours.
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