If you’re searching for a dessert that’s both adorable and absolutely irresistible, look no further than these Mini Coconut Cream Pies. Each pie is a perfect little package of creamy coconut filling, crunchy graham cracker crust, and a billowy cloud of whipped cream—making them a showstopper for parties, potlucks, or just a sweet treat to brighten your week. The best part? They’re easy enough for any home baker but deliver the kind of flavor and presentation that feels truly special.

Mini Coconut Cream Pies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! You’ll be amazed by how a handful of simple pantry staples come together to create something so lush and memorable. Each one plays an important role, from the buttery base to the dreamy coconut filling and the cloud-like whipped topping.

Graham cracker crumbs: These create the foundation for our crust, bringing a toasty, crunchy base that balances the creamy filling.
Granulated sugar: Adds just the right amount of sweetness to both the crust and the coconut custard.
Unsalted butter (melted): Holds the crust together and gives it that rich, buttery flavor we all crave.
Cornstarch: The secret to a thick, silky-smooth coconut filling.
Salt: Just a pinch makes every other flavor pop, keeping the pies from tasting flat.
Whole milk: Creates a luscious, creamy texture in the filling—don’t skimp here!
Large egg yolks: Give the custard its classic richness and beautiful color.
Sweetened shredded coconut: Brings bursts of coconut flavor and a bit of chewy texture throughout the filling.
Vanilla extract: Rounds out all the flavors with warm, aromatic notes.
Heavy whipping cream: Whips up into a dreamy topping that’s light as air.
Powdered sugar: Sweetens the whipped cream without any grittiness.
Toasted coconut flakes: Sprinkle on top for a pretty finish and a satisfying crunch.

How to Make Mini Coconut Cream Pies

Step 1: Prepare the Graham Cracker Crusts

Start by preheating your oven to 350°F. Mix together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until everything looks like wet sand. Press this mixture firmly into the bottoms and slightly up the sides of a standard muffin tin (you’ll make about 12 crusts). Pop the crusts in the oven and bake for 8–10 minutes, until they’re golden and fragrant. Let them cool completely before moving on—this helps them set up nicely for the filling.

Step 2: Whisk Together the Coconut Cream Filling

In a medium saucepan, whisk the granulated sugar, cornstarch, and salt together so there are no lumps. Slowly add the whole milk, whisking constantly to keep things smooth. Place your saucepan over medium heat and cook, stirring non-stop, until the mixture thickens and starts to bubble. This is where the magic happens—the custard transforms before your eyes!

Step 3: Temper and Add the Egg Yolks

In a small bowl, whisk the egg yolks. To keep them from scrambling, slowly pour in a few spoonfuls of the hot milk mixture while whisking. Once that’s combined, pour the tempered yolks back into the saucepan. Continue to cook over low heat, stirring, for another 2–3 minutes until the filling is thick and luscious.

Step 4: Finish the Filling

Remove the pan from the heat, then stir in the sweetened shredded coconut, the remaining butter, and the vanilla extract. The coconut will plump up in the warm custard, making every bite a tropical delight. Let the filling cool for a bit—you don’t want to pour it into the crusts while it’s piping hot.

Step 5: Assemble and Chill

Spoon the slightly cooled coconut filling into your cooled graham cracker crusts, filling each nearly to the top. Cover the muffin tin loosely and refrigerate for at least 2 hours, or until the pies are fully set. This is the hardest part: waiting!

Step 6: Whip and Top

Right before serving, whip together the heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop or pipe the whipped cream onto each mini pie, then finish with a generous sprinkle of toasted coconut flakes. Your Mini Coconut Cream Pies are ready to steal the show!

How to Serve Mini Coconut Cream Pies

Garnishes

When it comes to finishing touches, these pies really shine with a crown of whipped cream and a shower of toasted coconut flakes. For extra pizzazz, try a light dusting of grated dark chocolate or a tiny wedge of fresh pineapple perched on top. They not only look gorgeous but add lovely contrasting flavors and textures.

Side Dishes

Mini Coconut Cream Pies pair beautifully with fresh tropical fruits like mango, kiwi, or pineapple. For a more decadent spread, serve them alongside a platter of chocolate-dipped strawberries or a handful of crisp butter cookies. The creamy, cool pies balance out richer desserts and bring a refreshing note to your dessert table.

Creative Ways to Present

For parties, display your Mini Coconut Cream Pies on a tiered dessert stand or nestle them in colorful cupcake wrappers for a playful look. If you’re feeling fancy, serve them in mini mason jars or glass cups to show off the gorgeous layers. For a rustic vibe, dust the tops with powdered sugar and scatter edible flowers or mint leaves around the platter.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Mini Coconut Cream Pies in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days, making them a great option for prepping ahead for parties or busy weeks.

Freezing

You can freeze the baked graham cracker crusts and the coconut filling separately for up to a month. If freezing assembled pies, do so before adding the whipped cream. Thaw in the refrigerator, then top with fresh whipped cream and toasted coconut right before serving for the best texture.

Reheating

These pies are meant to be enjoyed cold, straight from the fridge. If you’ve frozen them, let them thaw overnight in the refrigerator. The crust may soften slightly, but they’ll still taste fantastic and satisfy that coconut cream craving.

FAQs

Can I make Mini Coconut Cream Pies ahead of time?

Absolutely! You can prepare the crusts and filling a day ahead, then assemble and chill overnight. Just add the whipped cream and toasted coconut right before serving for the freshest look and taste.

What’s the best way to remove the pies from the muffin tin?

Use a silicone muffin pan or line your tin with paper liners for easy removal. If you used a traditional metal pan, run a thin knife around the edges before lifting them out gently with a spoon.

Can I use a different type Dessert

Definitely. While graham cracker crust is classic, crushed vanilla wafers or even chocolate cookies make delicious alternatives that pair beautifully with the coconut filling.

Is there a dairy-free version of this recipe?

Yes! You can swap the whole milk for full-fat coconut milk and use a dairy-free butter alternative. Coconut whipped cream makes a fantastic topping as well, keeping everything rich and luscious while dairy-free.

How do I toast coconut flakes?

Spread sweetened or unsweetened coconut flakes on a baking sheet and toast at 350°F for 3–5 minutes, stirring once or twice, until they’re golden and fragrant. Keep a close eye—they go from lightly toasted to burned quickly!

Final Thoughts

There’s something so joyful about sharing a tray of Mini Coconut Cream Pies—whether you’re celebrating or just treating yourself. They’re simple to make, impossible to resist, and always guaranteed to delight. Give them a try, and watch everyone light up at the very first bite!

Mini Coconut Cream Pies Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 2 hours 40 minutes
Yield: 12 mini pies 1x
Diet: Non-Vegetarian

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Description

Mini Coconut Cream Pies are delightful bite-sized desserts featuring a crisp graham cracker crust filled with a creamy coconut custard, topped with fluffy whipped cream and toasted coconut flakes. Perfectly balanced between rich and refreshing, these pies are ideal for parties, holiday gatherings, or any sweet craving.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks
1 cup sweetened shredded coconut
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Toasted coconut flakes for garnish

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Instructions

Prepare the crust: Preheat oven to 350°F. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottoms and up the sides of a muffin tin (about 12 wells). Bake for 8–10 minutes or until golden brown. Let cool completely.
Make the filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Slowly whisk in the whole milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. Reduce heat to low. In a small bowl, whisk the egg yolks, then slowly add a few spoonfuls of the hot mixture to temper them, preventing curdling. Pour the tempered yolks back into the saucepan and continue to cook, stirring, for 2–3 minutes until thickened. Remove from heat and stir in shredded coconut, unsalted butter, and vanilla extract until fully combined.
Assemble and chill: Let the filling cool slightly, then spoon it evenly into the cooled crusts. Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours or until the filling is fully set and chilled.
Prepare the topping: Just before serving, whip the heavy whipping cream, powdered sugar, and vanilla extract together using a mixer until soft peaks form. Spoon or pipe a generous dollop on top of each mini pie. Garnish with toasted coconut flakes for added texture and flavor.

Notes

Use a silicone muffin pan or line with paper liners to make removal easier and prevent sticking.
The filling can be made ahead and chilled separately, then spooned into the crusts before serving.
For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream.
Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Bake + Baking
Cuisine: American