These Mini Coconut Cream Pies combine a buttery crust, silky coconut custard, and fluffy whipped cream for a bite-sized tropical treat. Perfect for parties, afternoon tea, or a sweet indulgence, they deliver all the flavor of a classic coconut cream pie in a charming, hand-held version.
ℹ️ Recipe Info
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 mini pies
- Calories: ~210 kcal per pie
🥣 Ingredients
- 12 mini tart shells (pre-baked)
- 1 cup coconut milk
- 1 cup whole milk
- ½ cup sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut (plus extra for topping)
- 1 cup whipped cream
👩🍳 Instructions
1️⃣ Heat coconut milk, whole milk, and sugar in a saucepan until hot but not boiling.
2️⃣ Whisk cornstarch and egg yolks in a bowl, then slowly add hot milk mixture while whisking.
3️⃣ Return to the pan and cook over medium heat until thickened. Stir in vanilla and coconut.
4️⃣ Fill each tart shell with custard and chill for 2 hours.
5️⃣ Top with whipped cream and toasted coconut before serving.
🍽 Serving Suggestion
Serve chilled with extra toasted coconut and a dusting of powdered sugar for a bakery-style finish.