Don’t you just fall in love with food, sometimes to the point of poetic lyricism?
That’s what happened to Robert Frost when he came up with his poem “Blueberries”… and that’s what happened to me the other day.
I found myself with a bunch of blueberries in the fridge one day and decided I wanted to use them wisely. And I wanted a fresh dessert. I wanted them to last. I wanted so much more… Long story short, I found blueberries make good friends with lemon… and lemon makes good friends with coconut, so why can’t they all be friends?
So I went ahead and grabbed three of my favorite desserts and mix and matched until something came out right. These:
Blueberry Lemon Mini Pies!
A fun fact? A bunch of people who tried them asked me if it was some sort of cheesecake. It kind of looks like one, but the only cheesecak-y thing it contains is the graham cracker base!
I’m feeling more comfortable about writing my own recipes now. I just love the whole process of experimenting and yes, even though sometimes it scary because you don’t know how something is gonna come out, hey: the important thing is to go with your gut and have fun! That’s at least what I did with these blueberries and it turned out like this!
So yeah, definitely recommend gut feelings 🙂 especially with food!
And now some healthy facts to feel good about eating these ebony-skinned berries:
Blueberries contain more antioxidants than most other fruits or vegetables and may help prevent damage caused by cancer, heart disease, and Alzheimer’s.
A blueberry extract diet improves balance, coordination, and short-term memory in aging rats (and hopefully humans..).
Yup, I won’t forget that!
gimmie gimmie gimmie!
You can take these to parties or just enjoy them by yourself. The recipe is good for making a 9-inch round pie as well 😉
Blueberry Lemon & Coconut Minipies
Equipment
- Food processor
- Beater
- Cupcake pan
Ingredients
Crust
- 18 graham crackers, pulverized (about 2 cups)
- 8 tbsps of butter, melted
Filling
- 1 ½ cups of blueberries
- ¼ cup butter, melted
- ⅛ cup of sugar
- ⅓ can of sweetened condensed milk (½ cup)
- ⅓ can of coconut milk (½ cup)
- 2 eggs
- ⅓ cup of lemon juice
- 1 tsp vanilla
- ¼ tsp of ground cardamom
- 2 tsps flour
- 1 ½ cups of coconut flakes
Instructions
Crust
- Preheat the oven to 350 °F.
- Pulverize the Graham Crackers with your food processor or a blender.
- Mix the pulverized crackers with the melted butter in a bowl.
- Grease each cupcake mold. Then, place a handful of the mix inside each mold. Press the mix against the bottom, so you get a firmer crust.
- Bake the crust for 20 minutes.
Filling
- Mix the sugar and the melted butter in a bowl. Add the eggs, one by one, while mixing all with the beater.
- Add the lemon juice. Keep mixing while you add the ingredients. Blend with coconut milk and the sweetened condensed milk.
- Add salt, flour, and vanilla.
- Blend the coconut flakes and cardamom with the mix.
- In the same bowl, but with the spat, mix the blueberries with the rest.
Build the mini pies
- Take the cupcake pan out of the oven after 20 minutes, or when the crusts are golden.
- Pour the mix over each crust until filling them.
- Bake for 20 minutes or until the filling gets done.
- Take the mini pies out of the oven and let them chill for 2 hours in the fridge.
- Indulge! Try to share some, a dozen mini pies can be too much!
Video
Notes
If you liked this Blueberry Lemon & Coconut Mini Pies recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: We published this recipe originally on September 4, 2014.
Leave a Reply