These Coconut Cream Pie Cups are absolutely ridiculous. Ridiculously good, that is. They’re the best dessert I’ve made all year. Wait…I know that doesn’t sound impressive, since it’s still January. But I’m willing to bet that come December, these babies will still be up there. To die for.
So what possessed me to put dreamy, custard-like coconut cream pie filling in a baked wonton, then top it with fresh coconut whipped cream and toasted coconut? I’m so glad you asked.
After I posted these Crispy Mushroom, Onion and Feta Rolls, made with egg roll wrappers, Nasoya contacted me to ask if I’d be interested in using one of its products to make an appetizer or dessert that could be served on Super Bowl Sunday. And, since Nasoya is the brand of wrappers I use and feel good about bringing into my home (no weird ingredients) it was a no-brainer for me to say yes.
And, since coconut cream pie is my husband’s favorite — it was his birthday “cake” last year — I had to see if I could turn it into cups using the wonton wrappers. Oh my, we’re so glad I did.
With each bite, you get this crunch from the crispy wonton, plus you sink your teeth into this creamy, smooth, luscious filling (made with equal parts coconut milk and half and half), topped with toasty coconut and the coconut-accented whipped cream. Yum! I’m going on the record to say I prefer these Coconut Cream Pie Cups to the traditional pie version.
If you love coconut, you’ve got to try these! And if not, you could fill the baked Nasoya wonton cups with the pudding of your choice and top them with whipped cream, nuts, chocolate chips, whatever suits you. Just press a wonton into each well of either a cupcake pan or a mini-muffin pan (I did some of each for the photos) and bake for about nine minutes, or until golden brown. Then you cool the cups and fill them. Done.
(This post was sponsored by Nasoya. All opinions are my own. Recipe Source: Concept and topping by Cooking with Mamma C. Filling adapted from Willow Bird Baking.)