Description
These Mini Coconut Cream Pies are the perfect bite-sized tropical dessert! With a buttery graham cracker crust, a rich coconut cream filling, and a light whipped topping sprinkled with toasted coconut, they offer a delicious blend of creamy and crunchy textures. Ideal for parties, gatherings, or an everyday sweet treat, these mini pies are easy to make and even easier to enjoy!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp granulated sugar
For the Coconut Cream Filling:
- 1 cup coconut milk (full-fat)
- ½ cup whole milk
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 2 large egg yolks
- ½ tsp vanilla extract
- ½ cup unsweetened shredded coconut
- 1 tbsp butter
For the Topping:
- 1 cup whipped cream
- ¼ cup toasted coconut flakes
Instructions
- Prepare the Crust – Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Shape & Bake – Press the mixture into mini muffin tins or tart molds. Bake for 8-10 minutes, then allow to cool completely.
- Make the Filling – In a saucepan over medium heat, whisk together coconut milk, whole milk, sugar, and cornstarch. In a separate bowl, whisk egg yolks. Slowly temper the yolks by adding a small amount of the warm milk mixture, then return everything to the saucepan.
- Thicken the Custard – Cook, stirring constantly, until the mixture thickens (about 5 minutes). Remove from heat and stir in butter, vanilla, and shredded coconut. Let cool slightly.
- Fill the Crusts – Spoon the coconut cream filling into the baked crusts, smoothing the tops. Refrigerate for at least 2 hours until set.
- Add Toppings – Before serving, top each mini pie with whipped cream and a sprinkle of toasted coconut flakes.