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Mango Coconut Mini Cream Pies



1 cup graham cracker crumbs

1/4 cup Land O Lakes® Butter, melted

3 tablespoons sugar

1/2 teaspoon ground ginger


3 large Land O Lakes® Eggs (yolks only), lightly beaten

1/2 cup sugar

3 tablespoons cornstarch

2 cups whole milk

1 cup coconut milk

1/4 cup Land O Lakes® Butter

1 teaspoon vanilla

3/4 teaspoon coconut extract

2 cups finely chopped fresh mango


Raspberries, if desired

Land O Lakes® Heavy Whipping Cream, whipped, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press 3 tablespoons into bottom of 8 (8-ounce) wide-mouth canning jars or (10-ounce) custard cups. Bake 9-11 minutes or until crust is golden brown. Cool completely.

  3. STEP 3

    Place egg yolks into bowl; set aside.

  4. STEP 4

    Combine 1/2 cup sugar and cornstarch in 3-quart saucepan. Stir in milk and coconut milk until smooth. Cook over medium-high heat 8-10 minutes or until thickened and bubbles begin to form. Remove from heat.

  5. STEP 5

    Stir about 1 cup filling into yolks. Stirring constantly, stir yolk mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until mixture reaches 160°F. Continue cooking, stirring constantly, 2-3 minutes or until mixture is smooth and thickened. Remove from heat; stir in 1/4 cup butter, vanilla and coconut extract until well mixed. Cool 10 minutes.

  6. STEP 6

    Top each crust with 1/4 cup mango, spreading evenly along bottom of jar. Place about 1/2 cup filling into each jar. Refrigerate 1-2 hours or until chilled. Just before serving, top each with raspberries and whipped cream, if desired.

Tip #1

- To make vanilla-flavored filling, substitute 1 cup whole milk for coconut milk and omit coconut extract. Prepare as directed above.

Tip #2

-To make ahead, prepare as directed and refrigerate up to 48 hours. Add raspberries and whipped cream just before serving.

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