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Coconut Caramel Pie Shooters

Coconut Caramel Pie Shooters

Creamy Caramel Coconut Pie Shooters

TOTAL TIME 16 minutes 

These fun pie shooters are a great alternative to a large dessert! It is just the right portion of dessert to satisfy your sweet tooth.

Adapted from: Jennifer Stewart - Take Two Tapas

Serves: 24 shooters

INGREDIENTS

Crust:

1 cup Biscoff cookie crumbs

3 tablespoons salted butter, melted

Filling:

8 ounces cream cheese, room temperature

1 can sweetened condensed milk or whipped coconut Cream from coconut milk (recipe follows)

2 cups whipped cream (you can use a 16 oz. container of whipped topping)

½ cup caramel sauce

¼ cup toasted coconut, unsweetened

¼ cup toasted pecans, chopped

1 cup of fresh fruit, strawberries, raspberry etc..

24 shot glasses or small plastic cups (size will change final number of shooters made).

 

 INSTRUCTIONS

 In a mixing bowl, combine cream cheese and condensed milk until fully mixed.

Fold in whipped cream.

Store in refrigerator while you are making crust.

Combine the Biscoff cookie crumbs and melted butter.

Place on baking sheet and toast in over at 300F until toasted about 5-6 minutes. Remove from oven and cool completely.

 

When ready to assemble:

Put a tablespoon of toasted crumbs in bottom of glass and press down to pack.

Add a layer of cream cheese mixture.

Sprinkle with coconut and pecans.

Drizzle some caramel sauce on top.

Add a layer of fresh fruit (strawberries or raspberries)

Repeat until shot glasses are filled.

Garnish with more coconut and pecans if wanted.

Place in freezer at least 2 hours.


Remove 10 minutes before serving