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Coconut Cream Pie Sweet Rolls

30 Mins


24 Martin's Sweet Party Potato Rolls

4 Large Egg Yolks

¼ Cup Cornstarch

1 Can Full Fat Coconut Milk

1 Cup Half & Half

2/3 Cup Granulated Sugar

¼ Teaspoon Salt

1 Cup Sweetened Shredded Coconut

2 Tablespoons Unsalted Butter

1 Teaspoon Vanilla Extract

Toasted Coconut Flakes, for topping

Prepared Whipped Cream

Serves: 12-24


Step 1

Carefully cut a hole in the top of each Martin’s Sweet Party Potato Roll, 3/4 of the way through. Remove the cut piece of bread from each roll.

Step 2

In a glass mixing bowl, whisk together the egg yolks and cornstarch. Set aside.

Step 3

In a medium sized sauce pan over medium heat, whisk together the coconut milk, half &half, granulated sugar, and salt. Bring to a boil while whisking occasionally.

Step 4

Once boiling, remove 3/4 cup of the mixture and in a slow and steady stream, add to the egg yolk mixture while continually whisking to temper the yolks.

Step 5

Slowly pour the egg yolk mixture back into the sauce pan while continuously whisking. The pudding will begin to bubble and thicken quickly. Continue to whisk for about one minute.

Step 6

Remove from heat and stir in the shredded coconut, butter, and vanilla extract.

Step 7

Transfer the pudding mixture into a bowl and refrigerate for at least three hours.

Step 8

Pipe the chilled pudding mixture into each Party Roll.

Step 9

Top with a dollop of whipped cream and sprinkle the toasted coconut flakes on top. Enjoy!

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