I’ve been wanting to try this recipe since I saw this from Yummy magazine but I keep putting it off since I can’t find puff pastry here and I don’t want to make it from scratch either (I tried making it before, I failed and am not yet ready to try again..it wasn’t easy for me).
1/4cupHeavy Creamthe original recipe has 1/2 cup each of coconut milk and cream, I changed it a little because I want the taste of coconut to stand out.
Prepare the crust by creaming butter and sugar until light.
Add the egg and flour and continue mixing until well-blended.
Form into a log and divide into 6 or 12 pieces.
Put one ball of dough into each muffin cup; press to fit bottom and sides. Set aside.
FILLING:
Make the filling by combining all the ingredients for it except for the egg yolks in a heavy saucepan.
Cook over medium heat stirring constantly until thick and creamy.
Remove pan from heat and slowly add egg yolks ( it's best to temper the yolks first by adding a little of the mixture to it to avoid lumps) while stirring gently.
Strain the filling then pour into the crust; bake in the oven for 25-30 minutes.
Tops must be burnt but the filling should still be quite soft.