Description
These Mini Coconut Cream Pies are delightful bite-sized treats featuring a creamy coconut custard filling nestled in pre-baked tart shells and topped with whipped cream and toasted coconut. Perfect for parties or a sweet snack, they combine the rich flavors of coconut with a smooth, luscious texture that’s sure to impress.
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)
Instructions
- Prepare the custard base. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat, stirring continuously to dissolve the cornstarch and sugar and prevent lumps.
- Beat the egg yolks. In a separate bowl, lightly beat the egg yolks until smooth and uniform, preparing them for tempering.
- Temper the egg yolks. Once the milk mixture begins to steam, slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to gradually raise their temperature and prevent curdling.
- Combine and thicken the custard. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Continue to cook over medium heat until the custard thickens and starts to bubble, approximately 4-5 minutes.
- Finish the custard. Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sweetened shredded coconut. Allow the custard to cool slightly to thicken further without forming a skin.
- Fill the tart shells. Spoon or pipe the coconut custard evenly into the mini pre-baked 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 fully chilled and set to hold its shape.
- Add toppings. Just before serving, top each mini pie with a generous dollop of whipped cream and sprinkle with toasted shredded coconut for added texture and flavor.
- Serve and enjoy. Serve these mini coconut cream pies chilled for the best taste and creaminess.
Notes
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- For a lighter texture, use coconut milk instead of whole milk, though this will alter the flavor and richness.
- Ensure the custard is cooled slightly before filling the tart shells to avoid softening them.
- Store leftover pies covered in the refrigerator for up to 2 days for optimal freshness.
- This recipe uses pre-baked tart shells to save time; homemade tart shells can be used if preferred but will require additional baking.
