Description

Delightfully creamy and bursting with tropical flavor, these Mini Coconut Cream Pies feature a luscious coconut custard filling nestled in crisp pre-baked tart shells. Toasted shredded coconut adds a toasty crunch, while a dollop of whipped cream balances each bite with light sweetness. Perfectly portioned as bite-size dessert treats, they’re an easy yet impressive way to enjoy a classic coconut cream pie in miniature form.

Ingredients

Scale

Filling

1 cup whole milk
1 cup canned coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted and divided

Crust & Topping

12 mini pre-baked tart shells or graham cracker crusts
1 cup whipped cream or whipped topping

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Instructions

Prepare the Custard Filling: In a medium saucepan, combine whole milk, canned coconut milk, granulated sugar, cornstarch, salt, and egg yolks. Whisk thoroughly until smooth to prevent lumps.
Cook the Mixture: Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it thickens and just begins to bubble, which should take about 6 to 8 minutes. This continuous whisking ensures a smooth custard without curdling.
Finish the Custard: Remove the saucepan from heat immediately. Stir in the unsalted butter, vanilla extract, and 3/4 cup of the toasted shredded coconut. Mix well until the butter melts and everything is well incorporated. Let the filling cool slightly to a safe handling temperature.
Assemble Mini Pies: Spoon the cooled coconut custard evenly into the 12 pre-baked mini tart shells. Spread gently to fill each shell without overflow.
Chill the Pies: Place the filled mini pies in the refrigerator and chill for at least 2 hours, or until the filling is fully set and firm to the touch.
Add Toppings and Serve: Before serving, add a generous dollop of whipped cream to each mini pie. Sprinkle the remaining toasted shredded coconut on top to add texture and garnish beautifully.

Notes

To toast shredded coconut, spread it in a thin, even layer on a baking sheet. Bake at 325°F (163°C) for 5 to 8 minutes, stirring every couple of minutes, until it turns golden and fragrant.
Store any leftover mini pies covered in the refrigerator for up to 3 days to maintain freshness.
Mini phyllo shells can be used instead of tart shells for a flaky, crispy alternative.