Description
These Mini Coconut Cream Pies are a delightful individual dessert featuring a buttery graham cracker crust filled with a luscious coconut custard and topped with whipped cream and toasted coconut. Perfect for coconut lovers!
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup sweetened shredded coconut
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- toasted shredded coconut for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into muffin tin and bake.
- Make the filling: Whisk together coconut milk, whole milk, sugar, cornstarch, salt. Temper egg yolks, cook until thickened, then add extracts and shredded coconut.
- Fill the crusts: Spoon filling into cooled crusts and chill.
- Prepare the topping: Whip cream, sugar, and vanilla until stiff peaks form. Top each pie with whipped cream and toasted coconut.
Notes
- To toast coconut, bake at 325°F for 5–7 minutes until golden.
- Pies can be made a day ahead; add whipped cream just before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus stovetop time for filling)
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 290
- Sugar: 17g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
