Description

Mini Coconut Cream Pies are the perfect balance of indulgence and charm. These individual-sized desserts are not only delightful to eat but also a feast for the eyes. With a buttery graham cracker crust, a luscious coconut cream filling, and a cloud of whipped cream topped with golden-toasted coconut, each bite offers a tropical escape. These pies are ideal for parties, potlucks, or a treat-yourself moment at home.

Despite their elegant appearance, they’re surprisingly simple to prepare. The process combines classic techniques with a modern twist, making them accessible for both novice bakers and experienced dessert enthusiasts. Whether you have a soft spot for coconut or simply want a dessert that wows, these Mini Coconut Cream Pies are sure to impress.

Ingredients

• For the crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• For the coconut cream filling:
• 1 ½ cups whole milk
• ½ cup canned coconut milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• For the topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup toasted shredded coconut

Preparation Method

1. Preheat the oven to 350°F and prepare a muffin tin by greasing or lining it.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until wet sand forms. Press into muffin cups to create crusts.
3. Bake for 8 minutes until golden and set, then let cool completely.
4. In a saucepan, combine whole milk, coconut milk, sugar, and cornstarch. Whisk over medium heat until thick and bubbling (5-7 minutes).
5. Whisk egg yolks in a bowl. Gradually add ½ cup of hot milk mixture to yolks while whisking.
6. Pour the egg mixture back into the saucepan, whisking constantly. Cook for 2-3 minutes until thick and creamy. Stir in vanilla and shredded coconut, then cool slightly.
7. Spoon the filling into the cooled crusts and refrigerate for at least 2 hours.
8. In a bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
9. Pipe or spoon whipped cream onto the chilled pies and garnish with toasted shredded coconut.

Tips and Conclusion

To achieve perfectly toasted coconut, spread the shredded coconut in an even layer on a dry skillet. Toast over medium heat, stirring frequently, until it turns a golden brown. This should take 2–3 minutes. Remove it immediately from the skillet to prevent over-toasting.

For a more sophisticated presentation, consider using a mini tart pan instead of a muffin tin. The removable bottoms make it easier to serve the pies without losing their shape.
Mini Coconut Cream Pies are a delightful blend of simplicity and elegance, perfect for any occasion. The combination of textures—from the crisp crust to the creamy filling and the airy whipped topping—ensures each bite is unforgettable.

Serve these pies at your next gathering and watch them disappear in moments. Looking for more sweet inspiration? Check out our Mini Dessert Collection or Tropical Treats for more ideas. Don’t forget to share your creations with friends and family—they’ll love you for it!