Description
Mini Coconut Cream Pies are delightful bite-sized desserts featuring a buttery graham cracker crust filled with a rich coconut cream filling and topped with whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp granulated sugar
- 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
- 1 cup whipped cream
- ¼ cup toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into mini muffin tins or tart molds. Bake for 8-10 minutes, then allow to cool completely.
- 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.
- Cook, stirring constantly, until the mixture thickens (about 5 minutes). Remove from heat and stir in butter, vanilla, and shredded coconut. Let cool slightly.
- Spoon the coconut cream filling into the baked crusts, smoothing the tops. Refrigerate for at least 2 hours until set.
- Before serving, top each mini pie with whipped cream and a sprinkle of toasted coconut flakes.
Notes
- Ensure the crust is completely cooled before adding the filling.
- For a richer flavor, use full-fat coconut milk.
- To toast coconut flakes, bake them in the oven at 350°F (175°C) for about 5-7 minutes, stirring frequently.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg