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Mini Coconut Cream Pies


Continue to cook for 2-3 minutes, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract and shredded sweetened coconut.
Let the filling cool slightly, then spoon it into the prepared crusts. Refrigerate for at least 2 hours or until set.
3. Whip the Topping:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spoon or pipe the whipped cream onto the chilled pies.
4. Garnish and Serve:
Sprinkle toasted coconut flakes over the top of each pie for a beautiful and flavorful garnish.
Serve chilled and enjoy!
Tips:
Make Ahead: The coconut cream filling can be prepared a day in advance and stored in the fridge.
To Toast Coconut: Spread the coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Storage: Store the pies in the refrigerator for up to 3 days.
Enjoy your adorable Mini Coconut Cream Pies—a little tropical escape in every bite! 🥥🍰