Friday, August 10, 2018

Coconut Cream Pie Bites by Shanna Hatfield

coconut tart platedAh... summertime. When it's hot and you're lethargic and the last thing you want to do is hang out in the kitchen. 
Here's an easy recipe for an unbelievably scrumptious  dessert, especially if you love coconut.
Coconut Cream Pie Bites
1 small box coconut instant pudding
2 cups milk
4 ounces cream cheese
2 cups heavy cream
1/2 cup powdered sugar
shredded, sweetened coconut
48 mini fillo shells (or a 9-inch graham cracker pie crust)
* Note – You can use tart shells or a pie crust, your choice.
Mix the pudding and milk together. Let pudding rest about ten minutes.
Use softened cream cheese and mix it into the pudding until thoroughly blended on medium speed. (You don’t want to beat the pudding to death). Set aside.
Whip the heavy cream until it forms stiff peaks, add the powdered sugar and stir it in. Add half the cream to the pudding mixture and gently blend.
My preference is to cover this tightly and refrigerate overnight before serving. If you are in a hurry, you don’t have to wait. Fill tarts or pie crust. Top with remaining whipped cream.
Sprinkle with coconut. You can toast it or not, whatever floats your boat. You could also add slivered almonds or a drizzle of chocolate. I chose to add dark chocolate curls and a few sprinkles of coconut. That turned out to be tasty decision.
Makes 48 mini tarts or one yummy pie.
After spending her formative years on a farm in eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky heroes.
When this USA Today bestselling author isn’t writing or covertly hiding decadent chocolate from the other occupants of her home, Shanna hangs out with her beloved husband, Captain Cavedweller.
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  1. sounds very good, I hope the fires are not near you, on the news it looks like it might be near Pendlton I hope not

    1. No fires too close, just lots of smoke. Thank you, Patricia!

  2. This sounds so good I got to make it . Jane Squires

  3. Thanks for the recipe, Shanna. Looks delicious!