Description
These delicious mini coconut cream pies are the perfect bite-sized dessert for coconut lovers. With a sweet coconut filling and a light whipped topping, they are sure to impress your guests!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
- Whipped cream for topping
- Extra toasted coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom and up the sides of a muffin tin to form crusts. Bake for 8-10 minutes until golden brown. Allow to cool.
- In a saucepan, whisk together coconut milk, heavy cream, sugar, egg yolks, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until thickened and bubbly.
- Remove from heat and stir in the toasted coconut. Let the filling cool slightly.
- Spoon the coconut filling into the cooled crusts, filling them to the top.
- Chill the mini pies in the refrigerator for at least 2 hours to set.
- Before serving, top with whipped cream and sprinkle with extra toasted coconut.
Notes
- For a stronger coconut flavor, use coconut extract in addition to vanilla.
- These mini pies can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 50
Keywords: mini coconut cream pies, coconut cream pie recipe, easy coconut dessert, bite-sized desserts, coconut lovers dessert