If you love coconut and crave a dessert that feels tropical, nostalgic, and a little bit fancy, these Mini Coconut Cream Pies are your ticket to happiness. Each bite is a perfect balance of creamy coconut pudding, a crisp mini tart shell, fluffy whipped cream, and just the right touch of toasted coconut on top. They’re delightfully easy to make, require zero baking, and are guaranteed to disappear fast at any gathering. Whether you need an easy party dessert or a sweet treat for yourself, Mini Coconut Cream Pies are the answer.

Mini Coconut Cream Pies Recipe - Recipe Image

Ingredients You’ll Need

Crust
- 1 package (12-count) mini tart shells or pre-made mini graham cracker crusts
Filling
- 1 cup sweetened shredded coconut (divided)
- 1 (3.4 oz) box instant coconut cream pudding mix
- 1¾ cups cold whole milk
- ½ teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Optional: toasted coconut for garnish

How to Make Mini Coconut Cream Pies

Step 1: Toast the Coconut

Start by toasting half a cup of the shredded coconut in a dry skillet over medium heat. Stir often and keep a close eye to prevent burning. When it turns golden brown and your kitchen smells absolutely amazing, remove it from the heat and set aside to cool. This step is simple but adds a wonderful depth of flavor and crunchy texture to your Mini Coconut Cream Pies.

Step 2: Make the Coconut Cream Filling

In a medium mixing bowl, whisk together the instant coconut cream pudding mix, cold whole milk, and vanilla extract. Whisk for about two minutes until the mixture is smooth and thickened. Gently fold in the remaining half cup of untoasted shredded coconut. This creamy filling is the heart of your pies, bursting with coconut flavor and a lovely, velvety texture.

Step 3: Assemble the Mini Pies

Carefully spoon the coconut cream mixture into each mini tart shell, filling them all the way to the top. Use a spoon or small spatula to smooth the surface if you want them picture-perfect. Place the filled shells in the refrigerator for at least one hour to set. This chill time is essential for the filling to firm up and make each bite delightfully creamy.

Step 4: Whip the Cream

While the pies are chilling, whip the heavy cream with powdered sugar until soft peaks form. This means the whipped cream will hold its shape but still look luscious and pillowy. The homemade whipped cream is rich and creamy, balancing the sweet coconut filling beautifully.

Step 5: Top and Garnish

Once your Mini Coconut Cream Pies are set, top each one with a generous dollop of whipped cream. Sprinkle the toasted coconut over the whipped cream for a gorgeous and tasty finish. Serve them chilled and get ready for a round of applause!

How to Serve Mini Coconut Cream Pies

Garnishes

The finishing touches make these pies extra special. A sprinkle of toasted coconut adds a golden, crunchy contrast to the fluffy whipped cream. You can even add a few white chocolate curls or a tiny mint leaf for a pop of color and a little extra flair.

Side Dishes

While Mini Coconut Cream Pies easily steal the show, you can pair them with fresh tropical fruits like pineapple, mango, or kiwi for a colorful dessert spread. They also go well with a platter of chocolate-dipped strawberries or a light fruit salad to balance the creamy richness.

Creative Ways to Present

For parties, arrange your pies on a tiered dessert stand or individual mini plates for a high-tea vibe. If you’re serving kids or want a fun twist, offer a “DIY pie bar” where everyone can add their own toppings, like extra toasted coconut, chocolate chips, or berries. These Mini Coconut Cream Pies love to dress up or down for any occasion!

Make Ahead and Storage

Storing Leftovers

Leftover Mini Coconut Cream Pies keep beautifully in the refrigerator. Place them in an airtight container and store for up to two days. If possible, add the whipped cream and toasted coconut just before serving to keep everything fresh and fluffy.

Freezing

While the tart shells and coconut filling freeze well, whipped cream and garnishes are best added fresh. Wrap the assembled but undecorated pies tightly and freeze for up to one month. Thaw overnight in the fridge, then top with whipped cream and toasted coconut before serving.

Reheating

Luckily, these are a no-bake, no-reheat dessert! Simply let any frozen pies thaw in the refrigerator. If the tart shells have softened, a quick five-minute chill in the freezer before serving helps them firm back up.

FAQs

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

Absolutely! If you love baking from scratch, homemade tart shells or graham cracker crusts add a wonderful personal touch. Just make sure they’re completely cooled before filling with the coconut cream mixture.

What if I can’t find coconut cream pudding mix?

If you can’t find coconut cream pudding, vanilla pudding works in a pinch. Simply fold in a little extra shredded coconut and a drop of coconut extract to boost the coconut flavor.

Can I make these Mini Coconut Cream Pies in advance?

Yes! You can assemble the pies (without the whipped cream) up to a day ahead. Store them covered in the refrigerator and add the whipped cream and toasted coconut just before serving for the best texture and taste.

How do I toast coconut perfectly every time?

Use a dry skillet over medium heat and stir constantly for even browning. Once the coconut turns golden and fragrant, take it off the heat right away to prevent burning. Cool completely before using as a garnish.

Can I make this recipe dairy-free?

With a few swaps, you can! Use dairy-free pudding mix and plant-based milk for the filling, then whip coconut cream with powdered sugar for the topping. Just double-check that your tart shells are dairy-free as well.

Final Thoughts

I can’t wait for you to try these Mini Coconut Cream Pies for your next celebration or cozy night in. They’re a guaranteed crowd-pleaser, bursting with coconut flavor and so easy to make. Give them a go, and don’t be surprised if they become your new favorite dessert!

Mini Coconut Cream Pies Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 mini pies 1x
Diet: Non-Vegetarian

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Description

These Mini Coconut Cream Pies are delightful no-bake bite-sized desserts featuring a creamy coconut pudding filling nestled in mini tart shells, topped with fluffy whipped cream and toasted coconut for extra flavor and texture. Perfect for parties or a sweet treat, they combine the tropical richness of coconut with the ease of quick preparation and refrigeration.

Ingredients

Scale

Crust

1 package (12-count) mini tart shells or pre-made mini graham cracker crusts

Filling

1 cup sweetened shredded coconut (divided)
1 (3.4 oz) box instant coconut cream pudding mix
1¾ cups cold whole milk
½ teaspoon vanilla extract

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
Optional: toasted coconut for garnish

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Instructions

Toast the Coconut: Toast ½ cup of the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Remove from heat and set aside to cool. This adds a nutty, crunchy contrast to the creamy filling.
Prepare the Filling: In a medium bowl, whisk together the instant coconut cream pudding mix, cold whole milk, and vanilla extract for about 2 minutes until the mixture thickens and becomes smooth and creamy.
Add Coconut to Filling: Gently fold the remaining ½ cup of untoasted shredded coconut into the pudding mixture, distributing it evenly for added texture and flavor without overwhelming the smoothness.
Fill Tart Shells: Spoon the coconut cream mixture evenly into each mini tart shell, filling them close to the top. Once filled, refrigerate the pies for at least 1 hour to allow the filling to fully set and chill.
Whip the Cream: While the pies chill, whip the heavy cream with powdered sugar until soft peaks form. This adds a light and sweet topping to balance the richness of the filling.
Assemble and Garnish: After the pies have set, top each mini coconut cream pie with a dollop of whipped cream and a sprinkle of the toasted coconut for garnish. Serve chilled for best flavor and texture.

Notes

For a richer and more coconut-forward filling, substitute half of the milk with canned coconut milk.
These pies can be made a day ahead and stored covered in the refrigerator; add whipped cream topping just before serving to maintain freshness.
Use mini graham cracker crusts for a slightly sweeter, crumbly base instead of traditional tart shells.
Ensure the whipped cream is soft peaked, not over-beaten, for the best texture as a topping.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American