Get ready to fall in love with bite-sized bliss! These Mini Coconut Cream Pie treats are creamy, dreamy, and incredibly satisfying, with a luscious coconut custard nestled in crisp little tart shells. Each one is topped with a cloud of whipped cream and a sprinkle of toasted coconut, delivering all the tropical flavor of classic coconut cream pie in a perfectly portable package. Whether you’re hosting a party, looking for a sweet afternoon pick-me-up, or simply craving something special, this recipe is a surefire crowd-pleaser you’ll come back to again and again.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, staple ingredients can transform into something so elegant and decadent. Each element in this recipe plays a starring role, from the creamy coconut milk to the golden, toasty coconut flakes. Let’s dive into what you’ll need for your own irresistible Mini Coconut Cream Pie.
- Mini Pre-baked Tart Shells or Graham Cracker Crusts: These ready-made crusts save time and give your pies a perfectly crisp base every time.
- Full-fat Coconut Milk (1 can, 13.5 oz): For maximum creaminess and that signature coconut flavor, don’t skimp on the full-fat variety.
- Whole Milk (1/2 cup): Adds richness and helps balance the texture of the custard filling.
- Granulated Sugar (1/3 cup): Sweetens the filling just enough without overpowering the tropical notes.
- Cornstarch (1/4 cup): The magic thickener that gives your coconut custard its silky, pudding-like texture.
- Salt (1/4 teaspoon): Just a pinch brings out the flavors and keeps the filling from tasting flat.
- Large Egg Yolks (3): These enrich the custard and help it set up beautifully.
- Vanilla Extract (1 teaspoon): Adds warmth and depth, rounding out the coconut notes.
- Sweetened Shredded Coconut, Toasted (1 cup, divided): Toasting the coconut takes its flavor and crunch to the next level—don’t skip this step!
- Whipped Cream or Whipped Topping (1 cup): A generous dollop on top makes each mini pie feel extra special.
How to Make Mini Coconut Cream Pie
Step 1: Prepare the Coconut Custard Filling
Begin by grabbing a medium saucepan and whisking together the coconut milk, whole milk, granulated sugar, cornstarch, salt, and egg yolks. This combination is what creates the dreamy, rich base for your Mini Coconut Cream Pie. Whisk until the mixture is completely smooth—this helps prevent any lumps later on.
Step 2: Cook the Filling Until Thickened
Place the saucepan over medium heat and cook the mixture, stirring constantly. It’ll take about 7 to 10 minutes for it to thicken, so don’t walk away! Once it starts to bubble and looks glossy and pudding-like, you’ll know it’s ready. This step is the secret to that irresistibly creamy texture.
Step 3: Add Flavor and Toasted Coconut
Remove your saucepan from the heat and immediately stir in the vanilla extract and 3/4 cup of the toasted shredded coconut. That hint of vanilla and the nutty crunch of toasted coconut make all the difference, adding depth and texture to the filling.
Step 4: Cool and Fill the Tart Shells
Let the coconut custard cool for about 10 minutes—just enough so it’s not piping hot, but still pourable. Then, spoon the filling evenly into your mini pre-baked tart shells. Distribute the mixture as evenly as possible so every bite is just as creamy and satisfying as the next.
Step 5: Chill Until Set
Pop your filled Mini Coconut Cream Pies into the refrigerator and let them chill for at least 2 hours. This allows the custard to fully set, making the pies easy to handle and giving the flavors time to meld together into pure tropical perfection.
Step 6: Top and Serve
Right before serving, crown each mini pie with a swirl of whipped cream and a sprinkle of the remaining toasted coconut. This final flourish adds freshness and crunch, making every bite a little celebration.
How to Serve Mini Coconut Cream Pie
Garnishes
A sprinkle of extra toasted coconut is essential—it adds a toasty, nutty aroma and a delightful crunch. You might also try a dusting of grated dark chocolate or a few curls of white chocolate for an extra elegant touch. Fresh berries like raspberries or strawberries make a beautiful, colorful contrast atop the creamy filling.
Side Dishes
Mini Coconut Cream Pie pairs beautifully with a platter of fresh tropical fruits like mango, pineapple, or kiwi. For a cozy tea party or dessert buffet, serve alongside other mini pies or cookies—think lemon bars or chocolate truffles—to create a mosaic of sweets for your guests.
Creative Ways to Present
Get playful with presentation! Arrange your mini pies on a tiered dessert stand for a party-worthy display, or serve them in individual cupcake wrappers for easy grabbing at potlucks. For special occasions, add tiny paper umbrellas or edible flowers for a whimsical, island-inspired twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Mini Coconut Cream Pie in an airtight container in the refrigerator for up to three days. The crust will stay crisp, and the filling will remain silky and delicious, making them perfect for make-ahead entertaining or a sweet snack later on.
Freezing
While the custard filling is best enjoyed fresh, you can freeze the assembled pies (without whipped cream) for up to one month. Wrap each pie individually in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator, then add fresh whipped cream and toasted coconut before serving for best results.
Reheating
These pies are meant to be enjoyed chilled, so reheating isn’t necessary. If your Mini Coconut Cream Pie has been frozen, just let it thaw in the fridge until it’s cool and creamy again—no oven required!
FAQs
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk gives the filling its luscious, creamy texture. Using light coconut milk will make the custard less rich and may affect how well it sets. For the best results, stick with full-fat.
How do I toast coconut for this recipe?
Simply spread sweetened shredded coconut on a baking sheet and bake at 325°F for 5 to 7 minutes, stirring occasionally, until golden and fragrant. Keep a close eye on it, as coconut can toast quickly and burn if you’re not careful!
Can I make Mini Coconut Cream Pie ahead of time?
Absolutely! These pies can be assembled (without whipped cream) up to two days in advance. Just add the whipped cream and toasted coconut right before serving for the freshest taste and texture.
What can I use instead of pre-baked tart shells?
If you can’t find mini tart shells, mini graham cracker crusts or even homemade shortbread cups work beautifully. You could also press a simple graham cracker crust into a muffin tin for a DIY option.
Can I make this recipe gluten free?
Yes! Use gluten-free tart shells or graham cracker crusts, and double-check that your other ingredients (like cornstarch) are certified gluten free. The filling itself is naturally gluten free.
Final Thoughts
There’s something wonderfully joyful about serving up a tray of Mini Coconut Cream Pie to friends and family. With their creamy centers, crisp shells, and irresistible coconut topping, these little treats are sure to win over every crowd. Give them a try—you might just discover your new go-to dessert for every occasion!
