Another dinner date was on our calendar this Saturday so I saw this as another opportunity to bring sweet treats in jars ~ cue Steve’s eye roll… however he never seems to have a problem devouring these pretty desserts ;-) A little coconut cream pie was on my crave radar so I tracked down a few recipes and came up this this yummy mix.
Here’s what you need:
8 oz butter cookies
6 tablespoons melted butter
2 cups sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Whipped Cream Topping
2 cups heavy whipping cream
2 teaspoons vanilla
6 tablespoons powdered sugar
1/2 cup sour cream (for stabilization)
Makes 8 jars of deliciousness
Spread 2 cups of coconut on baking sheet and toast at 350 degrees for around 10 minutes or until light brown. Crush butter cookies and mix in 6 tablespoons of melted butter, then press in bottom of jars and bake at 350 degrees for 10 minutes.
Combine half and half, eggs, sugar, flour and salt in sauce pan and stir over medium heat until it becomes thick like the consistency of pudding. Once thick, turn off the heat and stir in 1 cup of toasted coconut flakes and vanilla.
Place the cream filling into the 8 jars, cover and cool in refrigerator for 4 hours or longer. Whip the cream, vanilla and powdered sugar until thick and then fold in sour cream. Adding the sour cream helps keep the whipping cream thick for a longer period of time.
Dollop the whipped cream on top of the coconut cream filling and cover with the other cup of toasted coconut. I made these the day of our dinner date but they will easily keep overnight and will likely even taste better the next day as the flavors continue to meld.
This dessert isn’t very complicated to make but it does dirty up a fair amount of pots, bowls and utensils… but after tasting this heavenly treat I don’t think you’ll mind.
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