TOPPINGS-
2 T unsweetened coconut
1 c whipping cream
1 t granulated sugar
¼ t coconut extract (not necessary, but adds to the coconut flavour)
1. To prepare filling, whisk eggs with 3 T sugar and pumpkin pie spice in a medium bowl.
2. In a small saucepan, whisk remaining 3 T sugar with cornstarch. Slowly whisk in coconut milk until evenly mixed. Set over medium heat. Bring to a simmer, whisking occasionally (I would bring it to a gentle boil).
3. Very, very slowly, pour some of the hot coconut mixture into the eggs, while furiously whisking (this tempers the eggs so you don’t end up with scrambled eggs). Once you’ve poured about half the coconut stuff in, take the egg/coconut mixture, and whisk it BACK into your coconut pot. Set back over medium heat. Whisk until it comes to a simmer and thickens a bit.
4. Remove from heat. Whisk in butter, vanilla and salt, then pumpkin puree, until evenly mixed. Pour into a bowl and press plastic wrap onto surface. Refrigerate until chilled.
5. To prepare pastry, preheat oven to 325F. Grease a 12-cup muffin pan. Unroll phyllo onto counter.
6. Cover with damp kitchen towel. Carefully remove one sheet to counter and recover stack of pastry with towel. Lightly brush single sheet of pastry with butter. Sprinkle with about 1 t of sugar. Top with another sheet of phyllo (try to line up edges). Repeat until you’ve used all sheets of phyllo. Cut into 12 even squares (I used a fancy pastry cutter, but a pizza cutter works great, as will a sharp knife).
7. Press squares into muffin tin. Bake in centre of oven for 10-12 minutes, or until golden (after 10 minutes, I turned the temp up to 400F and cooked another 2, because I wanted mine nice and toasted; watch closely though because burnt phyllo is bad news!). Remove to a rack and cool completely.
8. Toast your coconut (I toasted mine in a dry frying pan; you could use the oven as well). Again, watch closely because it will go from toasted to burnt very quickly. Let cool.
9. Beat whipping cream until soft peaks form. Add sugar and coconut extract, then continue to whip for stiff peaks.
10. To assemble, spoon filling into each cup. Top with cream. Sprinkle with coconut. Serve immediately.
Originally Submitted
11/1/2012
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