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
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
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
