Mini Coconut Cream Pies: Perfect Individual Desserts
Learn how to make Mini Coconut Cream Pies with graham cracker crusts, creamy coconut filling, and whipped topping. Perfect for parties or sweet cravings!
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Cooking tools:
- Muffin tin
- Tart pan
- Mixing bowl
- Oven
- Measuring cup
- Measuring spoon
- Saucepan
- Whisk
- Hand mixer
- Spoon
- Piping bag
- Refrigerator
- Spatula
- Plate
- Cooling rack
- Kitchen timer
- Stove
- Wooden spoon
- Fine-mesh sieve
Ingredients
- 1 ½ cups graham cracker crumbs (or crushed vanilla wafers).
- ¼ cup granulated sugar.
- ½ cup unsalted butter, melted.
- 1 ½ cups whole milk.
- 1 cup coconut milk (from a can, not coconut water).
- ⅔ cup granulated sugar.
- ¼ cup cornstarch.
- 4 large egg yolks.
- 1 teaspoon vanilla extract.
- 1 cup sweetened shredded coconut.
- 1 cup heavy whipping cream.
- 2 tablespoons powdered sugar.
- ½ teaspoon vanilla extract.
- ¼ cup toasted coconut flakes (optional).
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