Mini Coconut Cream Pie Recipe

mini coconut cream pies on a white platter.

5 from 1 vote

This Mini Coconut Cream Pie recipe with creamy coconut filling in crispy mini pie crusts is a delicious, fast and easy dessert, perfect for entertaining and holiday parties.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 41kcal

Author: Cara Lanz

Ingredients

1 3.4 oz box instant vanilla pudding mix
1 cup cold milk
¾ cup toasted sweetened coconut, divided see notes
8 ounces Cool Whip, divided
30 phyllo shells 2 boxes

Instructions

Bake phyllo shells at 350 degrees for 3-5 minutes until crisp. Cool completely on a wire baking rack before filling.
In a large bowl, whisk together pudding mix and milk until smooth. With a rubber spatula, fold in ½ cup toasted coconut and 1 ½ cups Cool Whip until well-combined.
Spoon or pipe coconut cream filling into the phyllo shells. You may have some filling left over. Top with the remaining Cool Whip and toasted coconut.
Serve within a few hours of filling, as the crusts will soften over time.

Notes

How to Toast Coconut

You can purchase toasted coconut, but it's also really easy to make. Warm a dry pan over medium heat. Add the coconut and stir continuously for 3-4 minutes or until the coconut is lightly toasted. Once it starts to brown, immediately transfer the coconut to a cool plate to stop the cooking process. Let it cool completely before using in the recipe.

Make Ahead

To make mini coconut cream pies in advance, prepare the filling a day ahead of time, cover it, and store it in the refrigerator. The next day, bake and fill the shells as directed.

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