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Coconut Cream Pie Cups Recipe

Coconut Cream Pie Cups Recipe
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★★★★★

4.7 from 22 reviews

Delight in these easy-to-make Coconut Cream Pie Cups, featuring a crunchy graham cracker crust topped with a smooth, creamy coconut filling and finished with whipped cream and toasted coconut flakes. Perfect for a refreshing, individual tropical dessert that’s quick to prepare and sure to impress.

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs or crushed digestive biscuits
  • 3 tbsp melted butter
  • 1 tbsp sugar

For the coconut cream filling:

  • ½ cup coconut milk
  • ½ cup heavy cream
  • ¼ cup sugar
  • 2 tbsp cornstarch
  • ½ tsp vanilla extract
  • ¼ cup shredded coconut

For topping:

  • Whipped cream
  • Toasted coconut flakes

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix thoroughly until all crumbs are moistened. Press the mixture evenly into the bottom of individual serving cups or jars, creating a firm crust base.
  2. Make the coconut cream filling: In a small saucepan, whisk together the coconut milk, heavy cream, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens to a pudding-like consistency. Remove from heat, then stir in vanilla extract and shredded coconut for added texture and flavor.
  3. Assemble the cups: Pour the warm coconut cream filling over the prepared crusts in each cup, smoothing the surface with the back of a spoon. Cover and refrigerate the cups for at least 2 hours, allowing the filling to fully set into a creamy custard.
  4. Add toppings: Just before serving, top each coconut cream pie cup with a generous dollop of whipped cream and a sprinkle of toasted coconut flakes for a delightful crunch and enhanced coconut aroma.
  5. Serve: Enjoy these chilled, individual coconut cream pie cups as a refreshing tropical dessert perfect for any occasion.

Notes

  • For a nuttier crust, substitute some or all graham crackers with crushed digestive biscuits.
  • Use full-fat coconut milk for a richer, creamier filling.
  • Ensure you stir constantly when cooking the filling to avoid lumps and scorching.
  • Toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant.
  • These cups can be made up to one day in advance and kept refrigerated.
  • For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free whipped topping.

Nutrition

Keywords: Coconut Cream Pie, Mini Coconut Desserts, Individual Coconut Pies, No-Bake Dessert, Tropical Dessert Cups

Find it online: https://maicook.com/coconut-cream-pie-cups-recipe/