Mini Coconut Cream Pies


(Makes 12)

  • 1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
  • 1, 12 oz container of white frosting
  • ½ package sweetened coconut flakes and additional ¾ cup for sprinkling
  • 1, 8 oz. can of coconut milk
  • 2 tsp. almond extract
  • 5 large egg yolks
  • 1/3 cup sugar
  • 5 tbs. cornstarch
  • 3 tbs. unsalted butter


  • Preheat oven to 350°.
  • In a medium pot, heat the coconut milk and almond extract until it reaches a simmer.
  • In a small bowl, whisk the egg yolks, sugar and cornstarch.
  • Whisk the coconut milk into the cornstarch and egg mixture. Return the mixture to the pot and whisk over medium-high heat until custard thickens and is glossy, about 5 minutes.
  • Pour the mixture into a bowl and add the butter and half the package of coconut flakes and stir to combine. Cover with plastic wrap and chill for at least 3 hours.
  • Put the remaining coconut flakes on a baking sheet and bake until just beginning to brown, about 3-5 minutes.
  • Split the rolls in half. Spread some of the frosting on the roll.
  • Fill the bottom of the roll with 2 tbs. of the coconut custard.
  • Place the top of the roll over the custard and sprinkle the roll with the toasted coconut.
  • Refrigerate if not serving right away.

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