Oh my goodness, let me tell you about my absolute favorite little dessert, these mini coconut cream pie cups! I first made them for a summer potluck when I needed something that would wow the crowd but wouldn’t keep me in the kitchen all day. Let me tell you, they disappeared faster than I could refill the tray! What I love most is how these bite-sized beauties give you all the creamy, coconutty goodness of a full pie but in the most adorable single-serving package. They’re perfect for parties because everyone can grab one (or three, no judgement here) without needing plates or forks. And here’s the best part, even if you’re new to baking, this recipe is foolproof. The crust comes together in minutes, and the filling? Just whisk, heat, and pour. I’ve been baking for years, and these mini pies have become my go-to when I need something impressive but secretly easy. Trust me, once you try them, you’ll understand why they’re always the first dessert to vanish from my table!
Why You’ll Love These Mini Coconut Cream Pie Cups
Let me count the ways these little coconut wonders will steal your heart! First off, they’re ridiculously easy to make, we’re talking 15 minutes of active prep time, max. The crust? Just graham crackers and butter pressed into cups. The filling? A simple stovetop mixture that comes together while you sip your coffee. No fancy techniques required!
Here’s what makes them extra special:
- Perfect portion control: No more fighting over who gets the biggest slice, each cup is its own perfect little dessert
- Make-ahead magic: They actually taste better after chilling, so you can prep them hours (or even a day) before serving
- Crowd-pleasing cuteness: There’s just something irresistible about food in miniature form, people can’t help but smile when they see them
- Endless customization: Top with whipped cream, toasted coconut, chocolate shavings, whatever makes your taste buds happy
Seriously, these mini pies solve all my dessert dilemmas. Need something for book club? Done. Last-minute potluck contribution? Covered. Just craving something sweet without committing to a whole pie? You betcha!
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6 Irresistible Mini Coconut Cream Pie Cups You Must Try
- Total Time: 2 hours 25 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Mini coconut cream pie cups are delightful bite-sized desserts perfect for any occasion. They combine creamy coconut filling with a crisp crust.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1 tbsp cornstarch
Instructions
- Mix graham cracker crumbs and melted butter. Press into mini muffin cups.
- Bake crust at 350°F for 5 minutes. Let cool.
- Whisk coconut milk, heavy cream, sugar, vanilla, and cornstarch in a saucepan.
- Cook over medium heat until thickened. Stir in shredded coconut.
- Pour filling into crusts. Chill for 2 hours.
- Top with whipped cream and extra coconut before serving.
Notes
- Use full-fat coconut milk for best texture.
- Chill pies thoroughly for clean slices.
- Toast shredded coconut for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredients for Mini Coconut Cream Pie Cups
Alright, let’s gather our ingredients, and trust me, every single one plays a special role in creating these perfect little bites! I’ve learned through trial and error that quality matters here, especially with the coconut ingredients. Here’s exactly what you’ll need:
- 1 cup graham cracker crumbs: Finely crushed (I pulse mine in the food processor for super fine texture)
- 3 tbsp melted butter, unsalted: This binds our crust together beautifully
- 1 cup coconut milk: Full-fat only, please, that rich creaminess makes all the difference
- 1/2 cup heavy cream: For that luxurious mouthfeel
- 1/4 cup sugar: Just enough sweetness without overpowering the coconut
- 1 tsp vanilla extract: Pure vanilla, not imitation, it shines through
- 1/2 cup shredded coconut: Unsweetened works best so you control the sweetness
- 1 tbsp cornstarch: Our thickening hero that prevents runny filling
Pro tip: Keep everything measured and ready before you start, it makes the process so smooth! Now, let’s get baking!
How to Make Mini Coconut Cream Pie Cups
Okay, friends, let’s dive into the fun part, making these adorable little coconut cream pies! I promise it’s easier than you think, and I’ll walk you through every step. The key is taking it one component at a time. Just follow along, and soon you’ll have a tray of these creamy delights that’ll make everyone think you’re a pastry chef!
Preparing the Crust
First things first, our buttery, crunchy foundation! Mix those graham cracker crumbs with melted butter until they resemble wet sand. Now here’s my secret: I use the back of a small spoon to press the mixture firmly into each mini muffin cup. You want about 1/8 inch thickness on the bottom and slightly up the sides. Pop them in a 350°F oven for just 5 minutes, enough to set but not brown. Let them cool completely in the pan (about 15 minutes) before filling. This cooling step is crucial, or you’ll get a soggy bottom, and nobody wants that!
Making the Coconut Filling
While the crusts cool, let’s make that dreamy coconut filling. In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, vanilla, and cornstarch until no lumps remain. Now, here’s where patience pays off, cook this over medium heat, whisking constantly. Don’t walk away! After about 5 minutes, you’ll see it start to thicken. Keep whisking until it coats the back of a spoon (about 2 more minutes). Remove from heat and stir in the shredded coconut. The residual heat will soften the coconut just enough while keeping some texture. Let this mixture cool for about 10 minutes, it’ll thicken a bit more as it sits.
Assembling and Chilling
Now for the satisfying part! Spoon the slightly cooled filling into your crusts, filling them nearly to the top. Smooth the tops with a wet finger (my little trick for perfect presentation). Here’s the hardest part, you must let them chill for at least 2 hours! I know, the wait is torture, but this sets the filling beautifully. Cover loosely with plastic wrap if chilling longer. Trust me, that first bite of chilled, creamy coconut perfection makes the wait worthwhile!
Expert Tips for Perfect Mini Coconut Cream Pie Cups
After making these little coconut treasures more times than I can count, I’ve picked up some game-changing tricks! First, always toast your shredded coconut before adding it to the filling, just 5 minutes in a 350°F oven transforms it into golden, nutty perfection. And please, please use full-fat coconut milk, that rich creaminess is what makes the filling luxuriously smooth. If you are looking for more great dessert ideas, check out Family Tastes for inspiration.
Here are my can’t-skip tips:
- Chill time is sacred: No cheating! That full 2 hours (or overnight) lets the filling set properly
- Room temperature ingredients: Take your dairy out 30 minutes early for smoothest mixing
- Even crust distribution: Use a small measuring cup to press crumbs for uniform thickness
- Quick clean edges: Run a knife around each cup after chilling for perfect release
Follow these, and you’ll have coconut cream pie cups that look and taste straight from a bakery!
Mini Coconut Cream Pie Cups Variations
Oh, the possibilities with these little pies! I love playing around with different versions depending on who’s coming over or what ingredients I have on hand. For a nutty twist, swap the graham crackers with crushed vanilla wafers or almond cookies, the flavor combo with coconut is divine! My vegan friends go crazy when I make them with coconut whipped cream instead of dairy. And here’s a fun one: mix in some mini chocolate chips to the filling for a surprise in every bite. The best part? No matter how you tweak them, they’re always delicious! If you enjoy bite-sized treats, you might also like these mini assorted dessert platter bites.
Serving and Storing Mini Coconut Cream Pie Cups
Now for the best part, showing off your adorable creations! I always top mine with a dollop of freshly whipped cream and a sprinkle of toasted coconut right before serving. The contrast of cold, creamy filling with that little crunch is pure magic. For parties, I arrange them on a pretty platter with tiny spoons, people go nuts for individual desserts! For more ideas on party-ready sweets, check out these mini dessert shots for parties.
Storage is a breeze too. Keep them in an airtight container in the fridge for up to 3 days (if they last that long!). The crust stays surprisingly crisp, though I recommend adding whipped cream toppings just before serving. For longer storage, you can freeze them for up to a month, just thaw in the fridge overnight. Pro tip: Make a double batch next time, you’ll thank me later when you’ve got these sweet treats ready whenever a coconut craving strikes!
Mini Coconut Cream Pie Cups FAQs
I get asked about these little coconut wonders all the time, so let me answer the most common questions! First up: “Can I use light coconut milk?” Technically yes, but the filling won’t be nearly as rich and creamy. That full-fat magic is worth every calorie, trust me! For “How to prevent soggy crust?”, two secrets: make sure your crusts are completely cooled before filling, and don’t skip that pre-bake step. It creates a protective barrier. If you are interested in other no-bake options, take a look at this no bake mini layered desserts recipe.
Other frequent questions:
- “Can I make these gluten-free?” Absolutely! Just swap graham crackers for gluten-free cookies or crackers
- “Why is my filling runny?” You probably didn’t cook it long enough, wait until it coats the spoon thickly
- “Can I use sweetened coconut?” You can, but reduce the sugar by a tablespoon to balance the sweetness
Remember, baking is part science, part art, don’t stress if your first batch isn’t perfect! Mine certainly weren’t when I started.
Nutritional Information
Just a quick note about what’s in these delicious little cups! Each mini pie comes in at about 180 calories, with 12g of sugar and 11g of fat (mostly from that luscious coconut milk and butter). Keep in mind these are estimates, your exact numbers might vary slightly depending on your specific ingredients. I always say life’s too short to stress over dessert calories, especially when they’re this cute and portion-controlled! But if you’re watching your intake, these make it easy to enjoy just one (or two) without overdoing it. For more easy dessert ideas, check out these no bake coconut dessert bites.