Description
Mini coconut cream pies are delightful bite-sized treats that capture the essence of the classic dessert. Featuring a buttery crust, a rich and creamy coconut custard filling, and a fluffy whipped cream topping garnished with toasted coconut, these individual pies are perfect for parties, holidays, or any occasion craving a tropical-flavored indulgence.
Ingredients
Scale
For the crust:
- 12 mini tart shells (store-bought or homemade using graham cracker or shortbread crust)
For the filling:
- 1 1/2 cups whole milk
- 1/2 cup canned coconut milk
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut (for garnish)
Instructions
- Prepare the filling: In a medium saucepan over medium heat, combine whole milk, coconut milk, granulated sugar, cornstarch, and salt. Whisk the mixture until smooth to prevent any lumps. Cook, stirring constantly, until the mixture begins to thicken and bubbles form around the edges.
- Temper the egg yolks: In a small bowl, whisk the egg yolks until smooth. Slowly add a few spoonfuls of the hot milk mixture into the yolks while whisking continuously to prevent the eggs from scrambling.
- Thicken the custard: Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue cooking over medium heat for 1 to 2 minutes, stirring constantly, until the custard becomes very thick and smooth.
- Finish the filling: Remove the saucepan from the heat and stir in the unsalted butter, vanilla extract, and shredded coconut until fully combined. Allow the filling to cool slightly before assembly.
- Assemble the pies: Spoon the coconut custard filling evenly into each mini tart shell, smoothing the tops with a spatula. Place the pies in the refrigerator and chill for at least 2 hours, or until the filling is fully set.
- Make the topping: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using a hand mixer or stand mixer until stiff peaks form. Be careful not to overbeat.
- Decorate and serve: Once the pies are chilled and set, pipe or spoon the whipped cream over each mini pie. Garnish with a sprinkle of toasted coconut. Serve the mini coconut cream pies cold for the best flavor and texture.
Notes
- Tart shells can be baked ahead of time or purchased pre-made for convenience.
- The coconut filling can be prepared a day in advance to save time.
- Garnish with toasted coconut just before serving to keep the whipped cream topping fresh and visually appealing.
