Mini Coconut Cream Pies are your ticket to dessert heaven if you adore the rich, dreamy flavors of coconut and smooth custard with a buttery crunch. These little beauties are as delightful to look at as they are to eat, with a creamy coconut filling nestled inside golden pastry shells and topped with lush whipped cream and shimmering toasted coconut. Whether you want a show-stopping addition to a party spread or a sweet treat just for yourself, these mini pies deliver big flavor in every single bite.

Ingredients You’ll Need

Mini Coconut Cream Pies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Mini Coconut Cream Pies plays a special role, coming together to create that irresistible texture and flavor contrast. You might have most of the elements in your pantry already, and each one helps turn these mini pies into a bite-sized masterpiece.

Mini pre-baked tart shells: Look for a 12-count package for convenience and the perfect crisp base with no baking fuss.
Sweetened shredded coconut: Toasting brings out the nutty, robust coconut flavor and adds beautiful golden flecks to every pie.
Whole milk: Delivers a rich, creamy custard texture that sets up perfectly with the cornstarch.
Granulated sugar: Adds essential sweetness to balance the coconut and make the custard irresistible.
Cornstarch: The secret behind a thick, velvety pie filling that slices (or spoons!) beautifully.
Salt: Just a pinch wakes up the flavors and keeps the sweetness in check.
Large egg yolks: Adds richness, gorgeous yellow color, and helps everything thicken to silky perfection.
Vanilla extract: Enhances the overall flavor with warmth and complexity—don’t skip it!
Unsalted butter: Finishes the filling with extra silkiness and depth.
Heavy cream: Whipped up with powdered sugar for that dreamy, cloud-like topping.
Powdered sugar: Dissolves seamlessly into the whipped cream for subtle, sweet lift.
Vanilla extract (for whipped cream): Infuses the topping with a lovely, aromatic sweetness.

How to Make Mini Coconut Cream Pies

Step 1: Toast the Coconut

Preheat your oven to 350°F and spread the sweetened shredded coconut in a thin layer on a baking sheet. Pop it in the oven, stirring occasionally, until it turns a gorgeous golden brown and your kitchen smells amazing—about 5–8 minutes. Set aside to cool, making sure to reserve some for that all-important final sprinkle.

Step 2: Make the Creamy Coconut Filling

In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt until smooth. Place the pan over medium heat and cook, whisking non-stop, as the mixture heats and thickens. Once bubbly and beginning to thicken, you’re ready to move on to the next step—the filling should gently coat the back of a spoon.

Step 3: Temper the Egg Yolks

In a separate bowl, lightly beat the egg yolks, then slowly whisk in about 1/2 cup of your hot milk mixture. This step is key to avoid curdling! Once combined, pour the egg yolk mixture back into the saucepan and whisk everything together.

Step 4: Cook Until Thickened and Add the Goodies

Continue cooking and whisking your custard for another 2–3 minutes, until it’s beautifully thick. Remove from heat and stir in the vanilla extract, butter, and 3/4 cup of your toasted coconut. At this stage, the aroma is absolutely irresistible. Let the filling cool briefly so it’s easier to handle.

Step 5: Fill and Chill the Mini Pies

Arrange your pre-baked mini tart shells on a tray or platter. Spoon the warm coconut filling evenly into each shell, smoothing the tops with the back of a spoon. Refrigerate the pies for at least 2 hours, giving the custard time to set up and firm for the ideal creamy bite.

Step 6: Whip Up the Topping

In a mixing bowl, use a hand mixer or whisk to beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream is the crowning glory for your Mini Coconut Cream Pies.

Step 7: Garnish and Serve

Right before serving, dollop or pipe a generous swirl of whipped cream onto each mini pie. Then, shower them with the reserved toasted coconut for a crispy, chewy finish that’s both pretty and packed with flavor. Snap a photo, then dive right in!

How to Serve Mini Coconut Cream Pies

Garnishes

A handful of toasted coconut is a classic, but try adding a tiny wedge of fresh lime, a few curls of white chocolate, or even a single edible flower for a show-stopping finish. The toppings add both visual flair and a little extra pop of texture or flavor to these Mini Coconut Cream Pies.

Side Dishes

These pies shine as the sweet centerpiece to a brunch or dessert table, but to balance their richness, serve with fresh tropical fruit like pineapple, mango, or a bright berry salad. A cheerful cup of strong coffee or a round of coconut-infused mocktails also pairs beautifully.

Creative Ways to Present

For parties, display your Mini Coconut Cream Pies on a tiered dessert tray or nestle each inside a cute cupcake liner for easy grabbing. If you’re going extra-special, set each pie on a mini plate with a fork and a personalized name card—adorable for showers and birthdays. Or, use vintage glassware for a playfully elegant vibe!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Mini Coconut Cream Pies, just slip them into an airtight container and pop them in the fridge. They’ll stay fresh for up to three days, though the crust may soften a little over time. Try to keep the whipped cream separate until you’re ready to enjoy for best texture.

Freezing

You can freeze the assembled pies without whipped cream topping. Place them in a single layer on a tray, freeze until solid, then transfer to a sealed container with parchment between layers. Thaw overnight in the fridge and top with fresh whipped cream and coconut just before serving for the best flavor and texture.

Reheating

While these Mini Coconut Cream Pies are meant to be enjoyed chilled, if you prefer the filling slightly softened, let them sit at room temperature for 10–15 minutes before serving. Avoid microwaving or heating, as that could ruin the delicate custard.

FAQs

Can I use homemade tart shells instead of store-bought?

Absolutely! If you love baking from scratch, a homemade buttery tart shell will add even more charm and flavor. Just be sure they are fully baked and cooled before filling with the coconut custard.

What’s the best way to toast coconut without burning it?

Low and slow is key—spread the coconut evenly on a baking sheet and stir every two minutes while baking at 350°F. Watch closely, because it goes from golden to burnt in a flash!

Can I substitute coconut milk for some of the whole milk?

Yes! Swapping in coconut milk for half (or even all) of the whole milk will boost the coconut flavor and make the filling extra decadent. Just keep in mind it will add a touch more richness.

How far ahead can I make Mini Coconut Cream Pies?

You can prepare the coconut filling up to two days in advance, store it in the fridge, and then fill and garnish the pies just before serving for peak freshness.

Are these Mini Coconut Cream Pies gluten free?

The filling and whipped cream are gluten-free, but you’ll need to use gluten-free tart shells if you’re serving someone with celiac or gluten sensitivity. Double-check all ingredient labels to be sure.

Final Thoughts

If you’re craving something sweet, creamy, and utterly charming, you absolutely must give Mini Coconut Cream Pies a try. Whether you’re baking for a crowd or just want to treat yourself, these little pies pack a punch of coconut flavor and pure joy in every bite. Enjoy every spoonful—these just might become your new dessert favorite!

Mini Coconut Cream Pies Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 30 minutes (plus chilling time)
Yield: 12 mini pies 1x
Diet: Vegetarian

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Description

These Mini Coconut Cream Pies are a delightful dessert featuring a creamy coconut filling in pre-baked tart shells, topped with whipped cream and toasted coconut. They are perfect for individual servings and are a great no-bake option for any occasion.

Ingredients

Scale

Tart Shells:

1 package (12 count) mini pre-baked tart shells

Coconut Filling:

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

Whipped Cream Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract for whipped cream

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Instructions

Toasted Coconut: Spread the toasted coconut evenly over a baking sheet and set aside.
Prepare Filling: In a medium saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Cook over medium heat until thickened. Temper egg yolks with hot mixture, then return to saucepan. Cook until thickened. Remove from heat, add vanilla, butter, and 3/4 cup toasted coconut. Fill tart shells and refrigerate.
Whip Cream: In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Top each tart with whipped cream and remaining toasted coconut.

Notes

You can make the coconut filling a day ahead for convenience.
For enhanced coconut flavor, consider using coconut milk as a partial substitute for whole milk.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake (with stovetop filling)
Cuisine: American