Description

These Mini Coconut Cream Pies are delightful individual-sized desserts featuring a creamy coconut custard filling nestled in pre-baked tart shells. The velvety coconut custard is made from scratch with whole milk, egg yolks, and shredded coconut, topped with whipped cream and toasted coconut for added texture and flavor. Perfect for gatherings or a sweet treat, these pies combine rich coconut flavor with a smooth, creamy texture and a crisp crust.

Ingredients

Scale

Crust

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

Coconut Custard Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
3 egg yolks
1 cup sweetened shredded coconut
2 tbsp unsalted butter
1 tsp vanilla extract

Topping

1 cup whipped cream (store-bought or homemade)
1/4 cup toasted shredded coconut (for garnish)

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Instructions

Prepare the custard base: In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt over medium heat until well combined and starting to steam.
Beat egg yolks: In a separate bowl, lightly beat the egg yolks to prepare for tempering.
Temper the yolks: When the milk mixture starts to steam, slowly whisk about 1/2 cup of it into the egg yolks to gently raise their temperature and prevent curdling.
Combine and thicken custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Cook over medium heat for about 4-5 minutes, until the custard thickens and starts to bubble.
Add flavor and cool: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and sweetened shredded coconut. Allow the custard to cool slightly so it thickens further.
Fill tart shells: Spoon or pipe the coconut custard evenly into the pre-baked mini tart shells, filling each about three-quarters full.
Chill the pies: Refrigerate the filled tart shells for at least 1 hour or until the custard is completely chilled and set firmly.
Add toppings: Before serving, top each mini pie with a generous dollop of whipped cream and sprinkle toasted shredded coconut over the cream for added texture and flavor.
Serve and enjoy: Serve the mini coconut cream pies chilled for a refreshing and delicious dessert experience.

Notes

You can substitute mini graham cracker crusts if mini tart shells are unavailable.
For best texture, ensure the custard is fully chilled before adding whipped cream topping.
You can toast shredded coconut by placing it in a dry skillet over medium heat, stirring frequently until golden brown.
Store leftover pies covered in the refrigerator and consume within 2 days for optimal freshness.
Homemade whipped cream can be made by whipping heavy cream with a bit of sugar and vanilla until stiff peaks form.