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Kiwi coconut cream pies
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Mini no-bake treats finished with zesty coconut rum syrup drizzle.
Ingredients:
  • 250g pkt Butternut Snap Cookie
  • 6.80 gm desiccated coconut
  • 100g unsalted butter, melted
  • 40.00 ml Malibu
  • 42.00 gm lime juice
  • 50.00 gm caster sugar
  • 160ml (2/3 cup) thickened cream
  • 40.40 gm coconut cream
  • 3 kiwifruit, peeled, thinly sliced
Instructions:
  • Grease 8 round 6.5cm fluted tart tins with removable bases. Pulse biscuits in a food processor until finely crushed. Mix in coconut and butter until combined.
  • Distribute the biscuit mixture evenly among the tins, pressing it down over the base and sides of each tin. Chill in the fridge for 1 hour.
  • In a small saucepan over low heat, combine Malibu, lime juice, and 2 tablespoons of sugar. Stir until the sugar dissolves, then bring to a boil. Let it simmer without stirring for 5-6 minutes until the syrup thickens. Transfer to a heatproof bowl and allow it to cool completely.
  • In a bowl, whip together the cream, coconut cream, and remaining sugar until stiff peaks form. Remove the pie cases from the tins, fill with the cream mixture, top each with 3 kiwifruit slices, and drizzle with the syrup.

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