It was one of those warm spring Saturdays where you just want to bake something cute, something that makes everyone in the house go “oooh” before they even take a bite. I’d just finished cleaning up the breakfast mess—my kids are cereal tornadoes—and saw a can of coconut milk sitting in the pantry next to the vanilla.

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It sparked a memory of the coconut cream pie my grandma used to make during Easter, but her version was massive and required half the fridge. I wanted that same nostalgic flavor, but in a format that didn’t need a knife or a holiday.

So I got to work. My 9-year-old joined in, her little hands helping me press dough into mini tart tins. My husband wandered through and snagged a spoonful of the coconut custard mid-stir, like he always does. And when the pies were finally chilled, topped with whipped cream, and crowned with toasted coconut, I knew we had something special.

They disappeared in minutes. My son even asked if we could make them again for his birthday. I don’t blame him, these Mini Coconut Cream Pies are perfectly portioned, silky, creamy, just sweet enough, and packed with rich coconut flavor. They’re the kind of treat that makes you feel like you should be lounging on a beach somewhere, but they’re also cozy enough for a family Sunday.

And I’ve got to say, this recipe is one of my favorite ways to stretch ingredients I already have at home affordable, approachable, and just the right amount of fancy.

Short Description

Mini Coconut Cream Pies are individual-sized treats filled with rich coconut custard, nestled in flaky tart shells, and topped with billowy whipped cream and toasted coconut. Perfect for gatherings, parties, or sweet bites at home.

Key Ingredients

For the Mini Pie Crusts:

1½ cups all-purpose flour
½ tsp salt
1 tbsp granulated sugar
½ cup 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 use more coconut milk for extra coconut flavor)
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
¼ tsp salt
1½ tsp pure 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

Garnish:

½ cup toasted sweetened coconut flakes
Optional: white chocolate curls, fresh mint, or lime zest

Tools Needed

Muffin tin or mini tart pans
Mixing bowls
Saucepan
Whisk
Pastry cutter or fork (if making crust)
Hand or stand mixer
Plastic wrap

Cooking Instructions

Step 1: Prepare the Mini Pie Crusts
If you’re making them from scratch, mix the flour, salt, and sugar in a bowl. Add cold butter cubes and cut in until it looks like coarse crumbs.

Add ice water slowly, mixing just until it forms a soft dough. Divide into 12 balls and press into greased muffin tins or tart pans. Chill for 30 minutes.

Preheat oven to 375°F. Poke each crust with a fork, fill with pie weights or dried beans, and bake for 12–15 minutes until golden. Let them cool completely.

Shortcut: Use pre-made tart shells or phyllo cups and bake them as directed on the package.

Step 2: Make the Coconut Cream Filling
In a saucepan, whisk coconut milk, whole milk, sugar, salt, and cornstarch until smooth. Cook on medium heat, stirring constantly, until it thickens—about 5–7 minutes.

In a small bowl, beat egg yolks. Slowly whisk in ½ cup of the hot mixture to temper. Pour it all back into the pot, cooking 2–3 minutes more until glossy and thick. Remove from heat, stir in vanilla and shredded coconut. You can add a tablespoon of butter here for a silkier texture.

Let it cool slightly.

Step 3: Chill the Pies
Spoon or pipe the coconut custard into your 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.

Step 4: Make the Whipped Topping
Whip cold cream with powdered sugar and vanilla until soft peaks form. Add mascarpone or cream cheese if you want it more stable. Be careful not to overwhip.

Step 5: Garnish and Serve
Top each mini pie with a dollop of whipped cream. Sprinkle with toasted coconut and optional garnishes like lime zest or white chocolate curls.

Why You’ll Love This Recipe

Perfectly Portioned: No slicing needed—these are ready to serve as-is

Creamy & Rich: The coconut custard is smooth, flavorful, and satisfying

Make-Ahead Friendly: Great for prepping in advance for parties or holidays

Customizable: Switch up the toppings or crust based on what you have

Tropical Comfort: Combines the coziness of a pie with a beachy twist

Mistakes to Avoid & Solutions

Custard Too Runny?
You may have undercooked it. Make sure it simmers until thick before adding eggs. After adding yolks, cook until glossy and pudding-like.

Crust Shrinking in Oven?
Chill it well and use pie weights. This keeps the shape intact during baking.

Whipped Cream Melting Fast?
Use a stabilizer like mascarpone or cream cheese to hold shape longer.

Lumpy Filling?
Stir constantly when cooking, and temper the eggs slowly. Strain if needed.

Crusts Getting Soggy?
Make sure both the crust and filling are cooled before assembling.

Serving and Pairing Suggestions

Serve chilled, topped with extra coconut and lime zest

Great with iced coffee, chai tea, or a tropical fruit spritzer

Pair with fresh fruit salad or a citrusy sorbet for contrast

Perfect for Easter, baby showers, brunch spreads, or even summer BBQs

Serve buffet-style on a platter or plated individually with mint garnish

Storage and Reheating Tips

Store: Keep refrigerated in an airtight container for up to 4 days

Do not freeze: The texture of the custard and cream doesn’t hold up

Reheating not needed: These are best enjoyed cold

Whipped cream topping: Add fresh if storing pies separately to keep them looking fresh

FAQs

1. Can I make these pies a day in advance?
Yes! In fact, they taste better after chilling overnight. Just add the whipped cream before serving.

2. Can I use coconut cream instead of coconut milk?
Yes, but reduce the sugar slightly since coconut cream is sweeter and thicker.

3. Are these gluten-free?
Not with the standard crust, but you can use gluten-free tart shells or almond flour crusts.

4. What if I don’t have tart pans?
Use a muffin tin lined with cupcake wrappers or phyllo cups for convenience.

5. Can I skip the eggs for a no-egg version?
You can try a cornstarch-thickened custard only, but the texture will be slightly less rich.

Tips & Tricks

Toast the coconut for garnish ahead of time and store in a dry jar

Add a tiny pinch of nutmeg to the filling for warmth

Use a piping bag for filling and whipped cream for cleaner presentation

Chill your mixing bowl before whipping cream—it helps speed things up

Taste your custard before chilling—adjust the sweetness or vanilla if needed

Recipe Variations

1. Chocolate Coconut Mini Pies
Add ½ cup melted dark chocolate to the custard after cooking. Garnish with chocolate curls instead of coconut.

2. Key Lime Coconut Pies
Replace ½ cup of milk with fresh lime juice and add zest to the filling. Pairs beautifully with the toasted coconut.

3. Coconut Banana Cream Pies
Add a layer of banana slices to the crust before pouring in the custard. Serve with extra banana on top.

4. Almond Joy-Inspired Pies
Add chopped almonds and mini chocolate chips to the filling, and drizzle melted chocolate on top before chilling.

5. Vegan Option
Use plant-based pie crusts, replace milk with almond or more coconut milk, and use a non-dairy whipped topping like coconut whip.

Final Thoughts

These Mini Coconut Cream Pies might hit that sweet spot between nostalgic comfort and tropical getaway. I love how they feel a little fancy without needing anything complicated or pricey, and they’re the kind of treat people remember. My family always asks for them now, especially in warm weather when a chilled dessert hits the spot.

If you give these a try, I’d love to hear how yours turn out. Maybe your kids will sneak a spoonful like mine, or maybe you’ll find yourself making a second batch by Monday. Either way, these little pies are sure to earn a spot in your regular dessert rotation.

Mini Coconut Cream Pies

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Ingredients

For the Mini Pie Crusts:

1½ cups all-purpose flour
½ tsp salt
1 tbsp granulated sugar
½ cup 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 use more coconut milk for extra coconut flavor
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
¼ tsp salt
1½ tsp pure 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
Garnish:
½ cup toasted sweetened coconut flakes
Optional: white chocolate curls fresh mint, or lime zest

Instructions

Mix flour, salt, sugar, and cold butter until crumbly. Add ice water until dough forms. Divide into 12 balls, press into muffin tins, and chill 30 minutes.
Bake at 375°F for 12–15 minutes. Cool completely. Shortcut: Use pre-made tart shells or phyllo cups.
Whisk coconut milk, whole milk, sugar, salt, and cornstarch in a saucepan. Cook over medium heat, stirring until thick, 5–7 minutes.
Temper egg yolks with ½ cup hot mix, return to pot, and cook 2–3 minutes more. Stir in vanilla, shredded coconut, and optional butter.
Fill crusts with warm custard. Cover with plastic wrap touching the surface. Chill at least 2 hours or overnight.
Beat cold cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone or cream cheese if desired. Don’t overwhip.
Top with whipped cream, toasted coconut, and optional lime zest or white chocolate curls.