Coconut Cream Pie Cups
These Small Batch Coconut Cream Pie Cups deliver creamy comfort in a personal dessert size, perfect for a cozy evening without any leftovers.
Servings: 4 cups
Calories: 350kcal
Ingredients
For the coconut custard
- 1 can full fat coconut milk for flavor and body
- 3 large egg yolks for richness and thickening
- 1/4 cup granulated sugar to sweeten
- 3 tablespoons cornstarch to help the custard set
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon unsalted butter for silky finish
- 1/2 cup sweetened or unsweetened shredded coconut toasted for texture and aroma
For the crumb base
- 1 cup graham crackers or vanilla wafers finely crushed
- 3 tablespoons melted butter for the crumb base
For the whipped cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar for sweetness
Instructions
Preparation
- Toast the shredded coconut in a dry skillet over medium heat until golden and fragrant, then cool.
- Mix finely crushed graham crackers with melted butter and a pinch of sugar or salt. Press a tablespoon or two into each small cup and chill.
- In a saucepan, warm the coconut milk until steaming, but do not boil.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and lump-free.
- Slowly stream some hot coconut milk into the yolk mixture while whisking, and then pour everything back into the saucepan.
- Cook over medium low heat, whisking as it thickens until it gently bubbles and coats the back of a spoon. Remove from heat.
- Stir in butter, vanilla, salt, and most of the toasted coconut, saving a little for garnish.
- Spoon the custard into the cups over the crumb base, cover with plastic wrap, and chill for 2 to 4 hours, or until set.
Serving
- Whip cream with powdered sugar until soft peaks form, and dollop on top of the chilled cups.
- Finish with reserved toasted coconut and serve.
Notes
Keep whisking while cooking to prevent clumps. Chill fully before serving for the best texture. Customizable for dietary needs with gluten-free or dairy-free options.