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Old-Fashioned Coconut Cream Pie Cups

These easy-to-make cups are a nostalgic twist on classic coconut cream pie, featuring a velvety filling and a crunchy crust, perfect for any dessert occasion.
Prep Time40 minutes
Cook Time10 minutes
Total Time2 hours 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Coconut Cream Pie, Creamy Dessert, Dessert Cups, Nostalgic Treat, summer dessert
Servings: 12 cups
Calories: 350kcal

Ingredients

For the Crust

  • 12-15 pieces mini tart shells or shortbread cookie cups Or 1 1/2 cups graham cracker crumbs plus 4 tablespoons melted butter if making your own crust
  • 4 tablespoons unsalted butter For toasting coconut

For the Custard Filling

  • 1 cup unsweetened shredded coconut Plus extra for topping
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1.5 cups whole milk
  • 1 cup canned coconut milk, full fat
  • 3 large egg yolks
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

For Garnish

  • optional fresh lime zest or toasted coconut chips

Extras and Tools

  • Muffin pan or mini muffin pan if making crusts Heavy-bottomed saucepan, whisk, and rubber spatula

Instructions

Preparation

  • Toast the coconut. Melt 2 tablespoons butter in a skillet over medium heat, add 1 cup shredded coconut, and stir until golden and fragrant, about 3 to 5 minutes. Set aside to cool.
  • In a saucepan off the heat, whisk sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
  • Slowly whisk in whole milk and coconut milk until combined. Put the pan on medium heat and cook, whisking constantly until it starts to bubble and thicken, about 5 to 7 minutes.
  • When thickened, remove from heat and stir in vanilla and most of the toasted coconut (reserve some for garnish).
  • Pour the hot custard into a shallow dish and press plastic wrap directly on top to prevent a skin. Chill for at least 2 hours.
  • If making your own graham crust, mix crumbs with melted butter until it looks like damp sand. Press into a mini muffin pan or silicone cups and bake at 350°F for 6 to 8 minutes, then cool completely.
  • Make whipped cream just before assembling by beating heavy cream with powdered sugar until soft peaks form.
  • Assemble the cups. Spoon or pipe chilled coconut custard into each cup, top with whipped cream and a sprinkle of toasted coconut and lime zest if desired.
  • Chill again for 30 minutes before serving.

Notes

For best results, use full-fat dairy and toast the coconut. If making ahead, fill the cups but add whipped cream and coconut just before serving.