Description
Mini Coconut Cream Pies are individual-sized delights filled with a rich, creamy coconut custard and topped with whipped cream and toasted coconut flakes. Perfect for parties, holidays, or anytime you crave a tropical, creamy dessert! #coconutcream #minipies #tropicaldessert #easybaking #partyrecipes
Ingredients
Scale
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup whipped cream (store-bought or homemade)
- 1/4 cup toasted shredded coconut (for garnish)
Instructions
- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat.
- In a separate bowl, lightly beat the egg yolks.
- When the milk mixture begins to steam, slowly whisk about 1/2 cup of it into the egg yolks to temper them.
- Pour the egg mixture back into the saucepan, whisking constantly. Cook until the mixture thickens and starts to bubble, about 4-5 minutes.
- Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let the custard cool slightly.
- Spoon or pipe the coconut custard into the mini tart shells and refrigerate for at least 1 hour, or until fully chilled.
- Top each mini pie with whipped cream and sprinkle with toasted coconut before serving.
Notes
- You can make the custard a day in advance and store it covered in the fridge.
- Top with maraschino cherries for a festive look.
- Use unsweetened coconut for a less sweet pie if preferred.
- Try adding a splash of coconut extract for extra coconut flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg