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5 from 1 vote

Mini Coconut Cream Pies

I used almost 2 cups of sweetened shredded coconut but you can use 1 cup if desired.
Course: Dessert
Author: Hip Foodie Mom


For the coconut custard:

  • cups coconut milk
  • 6 egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 cup sweetened shredded coconut
  • ½ teaspoon coconut extract

For the crust:

  • 5 or 6 graham crackers broken into large pieces
  • 1 1/2 tablespoons ground flaxseed meal
  • 3 to 4 tablespoons unsalted butter at room temp

For the topping:

  • fresh whipped cream
  • blueberries


For the coconut custard:

  • Using a small pot, heat the coconut milk over medium heat until small bubbles begin to form around the edges.
  • In a separate medium sized mixing bowl, whisk the egg yolks together with the sugar, cornstarch, and salt. Slowly pour the hot coconut milk over the egg mixture, while whisking continuously.
  • Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture begins to bubble and becomes very thick.
  • Transfer to a heat safe container and let cool slightly. Mix in the shredded coconut and the coconut extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours.

For the crust:

  • Using your food processor, pulse together the graham crackers, flaxseed meal and butter until the mixture comes together and resembles coarse, wet sand.

To assemble:

  • Using your greased, prepped mini springform pans, lay in the crust and press down to fill up the bottom of the pans. Top with the coconut custard mixture and place into your freezer overnight. When ready to serve, leave out at room temp and when the pies have reached the desired temperature, top with fresh whipped cream and blueberries and enjoy!