Description
Mini Coconut Cream Pies are individual-sized desserts with a buttery graham cracker crust, a creamy coconut filling, and a dollop of whipped cream, perfect for coconut lovers.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 1 can (14 oz) coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 cup whipped cream (for topping)
- Shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottoms of mini tart pans or a muffin tin to form the crust. Bake for 8-10 minutes, then let cool.
- In a medium saucepan, whisk together coconut milk, heavy cream, sugar, egg yolks, and cornstarch over medium heat. Cook, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vanilla extract and toasted shredded coconut. Let the mixture cool slightly.
- Spoon the coconut cream filling into the cooled graham cracker crusts and smooth the tops.
- Chill in the refrigerator for at least 2 hours to set.
- Top with whipped cream and additional shredded coconut before serving.
Notes
- Toast coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.
- For a lighter version, use light coconut milk and whipped topping instead of heavy cream.
- These pies can be made a day ahead and stored in the fridge for convenience.
Nutrition
- Serving Size: 1 mini pie
- Calories: 350
- Sugar: 25g
- Sodium: 90mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
Keywords: mini coconut cream pies, individual coconut pie, coconut dessert, graham cracker crust, no-bake coconut pie