Coconut Cream Easter Nests

Here are some little Easter basket desserts I made. I have often seen ideas for Easter basket cupcakes, but I didn't want cupcakes. Then I thought of coconut cream pies, since coconut seems to be a popular flavor around Easter time as well. They turned out very nicely. Miniature cheesecakes would work well with this idea too.

Coconut Cream Easter Nests
1 cup granulated (white) sugar
3 Tablespoons all-purpose (plain) flour
pinch salt
3 cups milk (use coconut for more coconut flavor)
3 large eggs, beaten
1 1/2 cups shredded coconut
1 Tablespoon coconut oil
1 teaspoon coconut or vanilla extract

In a medium saucepan, whisk together the sugar, flour, and salt. Slowly whisk in the milk, then bring the mixture almost to a boil, then reduce heat and simmer for two minutes until thickened. Add a few spoonfuls of this hot mixture to the eggs to temper them, then slowly whisk the eggs into the mixture. Return to heat, and bring just about to a boil, then simmer for two minutes more. Remove from heat, then stir in the coconut, oil, and extract.

This can now be used as a regular coconut cream pie filling - poured into a baked shell, covered with plastic wrap, and chilled until firm.
It may be baked as a crustless coconut cream pie - pour into a greased pie dish and bake at 325◦F for about 30 minutes until a knife inserted in the center comes out clean.

I divided my pie filling mixture among twelve paper-lined muffin cups with an unbaked chocolate crumb crust on the bottom. I sprinkled a little extra coconut on top. Then I baked them for about 20 minutes until set.

To make Easter baskets: Cool the miniature pies, then peel off the paper linings. Place a few jelly beans, candy eggs, or chocolate eggs in the center of each. I used dried fruit to look like eggs. Pipe some melted chocolate onto parchment paper to resemble basket handles, then stick into the pies once hardened. Use white chocolate to make a few bunnies as well.