Delightfully creamy, perfectly sweet, and irresistibly cute—these Mini Coconut Cream Pies bring the tropical flavor of coconut into bite-sized treats ideal for parties, showers, or a sweet anytime indulgence.

Why You’ll Love This Recipe

• Classic coconut cream pie flavor in a handheld form

• Flaky homemade or shortcut crust options

• Perfect make-ahead dessert

• Crowd-pleasing, elegant, and easy to decorate

Ingredients

For the Mini Pie Crusts

• 1½ cups all-purpose flour

• ½ tsp salt

• 1 tbsp granulated sugar

• ½ cup (1 stick) unsalted butter, cold and cubed

• 4–5 tbsp ice water

OR use:

• 12 store-bought mini tart shells or phyllo cups

• OR 1 roll refrigerated pie crust dough, cut and shaped

For the Coconut Cream Filling

• 1 (13.5 oz) can full-fat coconut milk

• 1 cup whole milk (or more coconut milk for extra flavor)

• ¾ cup granulated sugar

• ¼ cup cornstarch

• 4 large egg yolks

• ¼ tsp salt

• 1½ tsp vanilla extract

• 1 cup sweetened shredded coconut (toasted or untoasted)

For the Whipped Topping

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• Optional: 2 tbsp mascarpone or cream cheese (for stability)

For Garnish

• ½ cup toasted sweetened coconut flakes

• Optional: white chocolate curls, fresh mint, or lime zest

Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Yield: 12 mini pies

Step 1: Prepare the Mini Pie Crusts

In a mixing bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until a dough forms.

Divide the dough into 12 small balls and press each into a greased mini muffin tin or tart pan. Chill for 30 minutes.

Preheat oven to 375°F (190°C). Prick the crusts with a fork, fill with pie weights or beans, and bake for 12–15 minutes until golden. Let cool.

Shortcut: Use store-bought tart shells or phyllo cups for convenience.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together coconut milk, whole milk, sugar, salt, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).

In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking in about ½ cup of the hot milk mixture.

Pour the tempered yolks back into the saucepan and cook for 2–3 more minutes until the filling is thick and glossy.

Remove from heat and stir in vanilla extract and shredded coconut. Optional: add 1 tablespoon butter for extra richness. Let cool slightly.

Step 3: Chill the Pies

Spoon or pipe the coconut custard into the cooled mini crusts. Press plastic wrap directly on the surface of the filling to prevent a skin from forming.

Refrigerate for at least 2 hours, or overnight for best results.

Step 4: Make the Whipped Topping

In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Optional: for more stability, add mascarpone or cream cheese during whipping. Do not overwhip.

Step 5: Garnish and Serve

Top each chilled mini pie with a swirl or dollop of whipped cream.

Sprinkle with toasted coconut flakes, and add extra garnishes like white chocolate curls, lime zest, or mint if desired.

Serve cold and enjoy!

Tips & Variations

• Make ahead: You can prepare the crust and filling a day in advance. Top with whipped cream just before serving.

• Flavor twist: Add ½ teaspoon almond extract to the filling for a flavor boost.

• Topping swap: Use coconut whipped topping for a dairy-free version.

• For a no-bake crust: Try a graham cracker or cookie crust pressed into mini tart pans.

Frequently Asked Questions

Can I make these fully dairy-free?

Yes. Use coconut milk instead of whole milk in the filling, dairy-free tart shells, and whipped coconut cream in place of regular whipped cream.

How long do these last in the fridge?

They stay fresh for up to 3 days when stored in an airtight container. Add whipped topping just before serving for best texture.

Can I freeze mini coconut cream pies?

You can freeze the crust and filling separately, but avoid freezing the fully assembled pies with whipped cream for best results.

Final Thoughts

Mini Coconut Cream Pies bring all the lusciousness of the classic dessert in a fun and shareable format. Whether you serve them at a party or save them for a cozy treat at home, their creamy texture and toasted coconut finish are always a hit.