Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 can (14 oz) coconut milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 1/4 cup sweetened shredded coconut, toasted
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Hand mixer or stand mixer
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour and salt. Add the chilled and cubed butter and use a pastry cutter or knife to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Divide the dough into two equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In a saucepan, combine the shredded coconut, granulated sugar, cornstarch, and salt. Gradually whisk in the coconut milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and whisk in the egg yolks and vanilla extract. Add the unsalted butter and stir until melted and smooth.
6. Roll out one of the chilled dough disks on a floured surface to about 1/8 inch thickness. Cut into rectangles about 3x4 inches in size.
7. Spoon about 2 tablespoons of the coconut cream filling onto one half of each rectangle, leaving a border around the edges. Fold the other half of the rectangle over the filling and use a fork to crimp the edges together.
8. Place the pop-tarts on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
9. While the pop-tarts are baking, make the glaze by mixing together the powdered sugar and enough water to make a thick but pourable consistency.
10. Once the pop-tarts are done, let them cool for a few minutes before drizzling the glaze over the top. Sprinkle with toasted shredded coconut.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 pop-tarts
Nutritional information:
Calories: 447
Fat: 25g
Carbohydrates: 51g
Protein: 5g
Sodium: 187mg
Sugar: 24g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- If you don't have sweetened shredded coconut, you can use unsweetened shredded coconut and add a bit more sugar to the filling.
Variations:
- You can add a bit of lime zest or juice to the filling to make it a coconut-lime cream pie pop-tart.
- Instead of the glaze, you can dust the pop-tarts with powdered sugar.
Tips and tricks:
- Make sure the butter is chilled when you cut it into the flour mixture for the dough. This will help create a flaky texture.
- Don't overfill the pop-tarts or they may burst open while baking.
- Toasting the shredded coconut for the topping adds extra flavor and crunch.
Storage instructions:
Store the pop-tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the pop-tarts in a toaster oven or regular oven at 350°F (175°C) for a few minutes until warmed through.
Presentation ideas:
Serve the pop-tarts on a platter or individual plates.
Garnishes:
Toasted shredded coconut
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the dough is too dry, add a bit more water, a tablespoon at a time, until it comes together.
- If the filling is too thick, add a bit more coconut milk or water to thin it out.
Food safety advice:
Make sure to cook the filling until it comes to a boil to ensure the eggs are cooked through.
Food history:
Pop-tarts were first introduced by Kellogg's in 1964 and have since become a popular breakfast pastry. Coconut cream pie is a classic dessert that originated in the United States.
Flavor profiles:
Sweet, creamy, coconutty
Serving suggestions:
Enjoy as a breakfast pastry or dessert.
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