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Mini Coconut Cream Pies are a delightful, individual-sized dessert that combines a buttery graham cracker crust with a rich and creamy coconut filling. Topped with fluffy whipped cream and a sprinkle of toasted coconut, these pies are as beautiful as they are delicious.
INGREDIENTS- Graham cracker crumbs: 1 ½ cups (or substitute with crushed vanilla wafers)
- Granulated sugar: ¼ cup
- Unsalted butter: ½ cup, melted
- Whole milk: 1 ½ cups
- Coconut milk: 1 cup (from a can, not coconut water)
- Granulated sugar: ⅔ cup
- Cornstarch: ¼ cup
- Egg yolks: 4 large
- Vanilla extract: 1 teaspoon
- Sweetened shredded coconut: 1 cup
- Heavy whipping cream: 1 cup
- Powdered sugar: 2 tablespoons
- Vanilla extract: ½ teaspoon
- Toasted coconut flakes (optional): ¼ cup
- Step 1:
- Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 2 tablespoons of the mixture into the bottoms of each cup in a standard muffin pan (or mini tart pans) to form crusts. Bake for 8-10 minutes until golden and set. Let cool completely.
- Step 2:
- In a medium saucepan, combine the milk, coconut milk, and sugar. Heat over medium heat until it just begins to steam, but do not let it boil. In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla extract and shredded coconut. Allow the filling to cool slightly, then spoon it into the cooled crusts. Cover and refrigerate for at least 2 hours, or until set.
- Step 3:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream on top of each mini coconut pie. Sprinkle with toasted coconut flakes if desired.
- Serve chilled for the best texture and flavor.
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free graham crackers.
- Toast the coconut flakes for garnish to enhance their flavor and add a crunchy texture.
Tips from Well-Known Chefs
- Ensure the crust is well-pressed into the pan to prevent crumbling.
- Use full-fat coconut milk for a richer filling.
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