No-Bake Coconut Cream Pie Cups
Creamy coconut pudding layered with crushed cookies and whipped topping in individual cups.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Eggs, Wheat, Tree nuts
These no-bake pie cups layer a rich coconut pastry cream with buttery graham crumbs and toasted coconut for a cool, make-ahead dessert. Built in individual cups, they chill quickly and need no oven time, making them ideal for warm-weather gatherings or easy entertaining.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups sweetened shredded coconut
- 2 cups whole milk
- 1 cup coconut milk
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 cups whipped topping
Method
-
Preheat oven to 325°F. Spread the shredded coconut on a baking sheet and toast until golden, stirring every 2 minutes.
-
In a small bowl, stir together the graham cracker crumbs and melted butter until evenly moistened.
-
Divide the graham crumb mixture among 6 serving cups, pressing gently into the bottom of each to form a crust layer.
-
In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the whole milk and coconut milk until smooth.
-
Place the egg yolks in a separate bowl and set aside near the stove.
-
Cook the milk mixture over medium heat, whisking constantly, until it thickens and starts to bubble, about 8 minutes.
-
Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then slowly whisk the yolk mixture back into the saucepan.
-
Cook for 2 more minutes, whisking constantly, until the custard is thick and glossy. Remove from heat.
-
Stir in the butter, vanilla extract, and coconut extract until the butter is fully melted and incorporated.
-
Fold 1 cup of the toasted coconut into the custard, reserving the rest for topping.
-
Press plastic wrap directly onto the surface of the custard and refrigerate until cooled and set, at least 2 hours.
-
Spoon or pipe the chilled coconut custard over the graham crusts in each cup, dividing evenly.
-
Top each cup with a dollop of whipped topping and sprinkle with the remaining toasted coconut.
-
Chill the assembled cups for at least 30 minutes before serving to let the layers set.
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No-Bake Coconut Cream Pie Cups
These no-bake pie cups layer a rich coconut pastry cream with buttery graham crumbs and toasted coconut for a cool, make-ahead dessert. Built in individual cups, they chill quickly and need no oven time, making them ideal for warm-weather gatherings or easy entertaining.
4 hr 5 min 6 servings 480 cal
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups sweetened shredded coconut
- 2 cups whole milk
- 1 cup coconut milk
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 cups whipped topping
Method
- 1
Preheat oven to 325°F. Spread the shredded coconut on a baking sheet and toast until golden, stirring every 2 minutes.
- 2
In a small bowl, stir together the graham cracker crumbs and melted butter until evenly moistened.
- 3
Divide the graham crumb mixture among 6 serving cups, pressing gently into the bottom of each to form a crust layer.
- 4
In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the whole milk and coconut milk until smooth.
- 5
Place the egg yolks in a separate bowl and set aside near the stove.
- 6
Cook the milk mixture over medium heat, whisking constantly, until it thickens and starts to bubble, about 8 minutes.
- 7
Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then slowly whisk the yolk mixture back into the saucepan.
- 8
Cook for 2 more minutes, whisking constantly, until the custard is thick and glossy. Remove from heat.
- 9
Stir in the butter, vanilla extract, and coconut extract until the butter is fully melted and incorporated.
- 10
Fold 1 cup of the toasted coconut into the custard, reserving the rest for topping.
- 11
Press plastic wrap directly onto the surface of the custard and refrigerate until cooled and set, at least 2 hours.
- 12
Spoon or pipe the chilled coconut custard over the graham crusts in each cup, dividing evenly.
- 13
Top each cup with a dollop of whipped topping and sprinkle with the remaining toasted coconut.
- 14
Chill the assembled cups for at least 30 minutes before serving to let the layers set.