Mini Coconut Cream Pies are the perfect blend of silky-smooth coconut custard, lightly sweetened whipped cream, and buttery crust—all in adorable, handheld portions. These bite-sized treats feel elegant and festive without requiring complicated techniques or hours in the kitchen.

Whether you’re hosting a dinner party, preparing a dessert tray, or simply craving a tropical-sweet indulgence, these pies are guaranteed to impress.

The first bite delivers creamy coconut filling with a hint of vanilla, then buttery crust, finally followed by the softness of whipped cream and a sprinkle of toasted coconut. They’re dessert perfection—light, decadent, and beautifully balanced.

Why I Love This Recipe

I love this recipe because it brings together everything wonderful about coconut cream pie, but in a smaller, manageable format. No slicing, no mess—just perfect individual servings ready to enjoy.

The filling is lush and velvety, and the toasted coconut adds a satisfying crunch and warm flavor depth. It’s nostalgic yet elevated, with a tropical flair that feels refreshing and comforting all at once.

Why It’s a Must-Try Dish

This recipe is:

✔ Easy to customize
✔ Perfect for entertaining
✔ Elegant yet simple
✔ Loaded with coconut flavor
✔ Great make-ahead dessert

If you love creamy desserts or anything coconut, these mini pies will be your new obsession. They’re irresistible, gorgeous, and satisfyingly rich without feeling heavy.

Basic Details

Category	Information
Course	Dessert
Cuisine	American
Prep Time	20 minutes
Cook Time	10 minutes
Chill Time	1–2 hours
Total Time	1 hr 30 mins – 2 hrs 30 mins
Servings	10–12 mini pies
Calories (per serving)	Approx. 260–310 kcal

Ingredients

Pie Crust

12 mini tart shells (store-bought)
or
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp melted butter

Coconut Cream Filling

1 ½ cups whole milk
1 cup canned coconut milk
½ cup granulated sugar
3 tbsp cornstarch
2 egg yolks
½ cup sweetened shredded coconut
1 tsp vanilla extract
2 tbsp butter

Topping

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
¼ cup toasted shredded coconut (for garnish)

Step-by-Step Preparation Method

Step 1: Make the Crust

If using homemade graham crust:

Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into mini tart pans or muffin liners.
Bake at 350°F (175°C) for 6–7 minutes. Cool completely.

Step 2: Prepare Coconut Filling

In a saucepan, whisk sugar and cornstarch.
Add milk, coconut milk, and egg yolks; whisk until smooth.
Cook over medium heat, stirring constantly until thickened (5–7 minutes).
Remove from heat and stir in butter, vanilla, and shredded coconut.
Let cool 10 minutes.

Step 3: Fill the Pies

Spoon the coconut filling into each crust and smooth the tops.
Refrigerate at least 1 hour, or until set.

Step 4: Make Whipped Topping

Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Step 5: Assemble

Pipe or spoon whipped cream on top of each pie.
Sprinkle toasted coconut over the top.

How to Serve

Serve chilled on a dessert platter, cake stand, or as individual plated desserts. They pair beautifully with:

Fresh tropical fruits (pineapple, mango)
Coffee or espresso
Sparkling wine for celebrations

Recipe Tips

Do not stop stirring the filling—it thickens quickly.
Chill fully for the best set texture.
Use unsweetened coconut milk, not coconut cream.
Toast coconut in a dry pan for 2–3 minutes until golden.

Variations

Chocolate Coconut Mini Pies: Add a layer of melted chocolate at the bottom.
Pineapple Coconut Cream: Fold crushed pineapple into the filling.
Key Lime Coconut: Add lime zest and a splash of lime juice for tropical tang.
Almond Joy Style: Add chopped toasted almonds and chocolate drizzle.

Freezing and Storage

Storage Method	Duration	Notes
Refrigerator	3–4 days	Keep covered
Freezer	1 month	Freeze before adding whipped cream

Special Equipment Needed

Mini tart pans or muffin tin
Whisk
Electric mixer (for whipped cream)
Pie piping bag (optional but helpful)

FAQ

Q: Can I make these ahead?
Yes! They are perfect for making a day ahead.

Q: Can I use a store-bought crust?
Absolutely—mini tart shells or graham crust cups work perfectly.

Q: Can I make this dairy-free?
Yes—use coconut whipped topping and dairy-free butter and milk substitutes.

Q: Can I make a large version instead?
Yes—just use the filling in a 9-inch crust instead of minis.

Conclusion

Mini Coconut Cream Pies are the perfect small dessert with big flavor—creamy, tropical, elegant, and satisfying. They look impressive, taste gourmet, and require surprisingly little effort. Whether you’re baking for a party, holiday, or just a craving for coconut goodness, these mini pies will quickly become a favorite dessert go-to.