If you love coconut cream pie but want a bite-sized version that’s easy to serve and even easier to love, these Coconut Cream Pie Pastry Bites are your new go-to. They pack all the classic flavors of coconut cream pie—rich custard, toasted coconut, and a flaky shell—into adorable mini tarts that are perfect for any occasion.
These little bites deliver big flavor. Each one has a crisp, golden pastry shell filled with smooth, coconut-infused custard and topped with fluffy whipped cream and toasted coconut flakes. They’re rich, creamy, and impossibly cute.
They’re ideal for parties, potlucks, holidays, or any time you want a dessert that’s easy to serve without cutting slices. Their small size also makes them great for portion control—although it’s hard to stop at just one!
The custard filling is made with coconut milk and egg yolks for a luscious texture and deep coconut flavor. Vanilla and a pinch of salt enhance the creaminess and balance the sweetness.
You can use homemade tart shells or a shortcut like refrigerated pie crust or pre-made mini phyllo cups to save time. Either way, the flaky base contrasts beautifully with the silky filling.
Topping these bites with freshly whipped cream adds lightness and a touch of indulgence. A sprinkle of toasted coconut on top brings a delicious crunch and a warm, nutty finish.
Make these ahead of time and keep them chilled until ready to serve—they hold up well in the fridge for several hours.
They also look absolutely beautiful on a dessert tray. The layers, textures, and toasted topping create a sophisticated yet approachable treat.
These bites are perfect for coconut lovers and fans of creamy desserts alike. They’re indulgent, festive, and guaranteed to disappear fast.
You can even customize them by adding lime zest for a tropical twist or drizzling with chocolate for extra flair.
Whether you’re celebrating something special or just craving a sweet snack, these pastry bites deliver everything you want in a dessert.
They’re also a great way to introduce kids to baking—fun to assemble, quick to chill, and satisfying to devour.
And best of all, they taste just like a classic coconut cream pie—but you don’t need a fork to enjoy them.
Servings:
Makes about 24 mini bites
Time:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 35 minutes
Ingredients:
For the Pastry Shells:
- 1 sheet refrigerated pie crust (or 24 mini phyllo shells)
For the Coconut Cream Filling:
- 1 1/4 cups canned coconut milk
- 1/4 cup whole milk
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 egg yolks
- 1/2 tsp vanilla extract
- Pinch of salt
For Topping:
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 cup toasted shredded coconut
Instructions:
- Preheat oven to 375°F (190°C).
- Cut pie crust into 2-inch rounds and press into mini muffin tins.
- Bake 10–12 minutes until golden. Cool completely.
- In a saucepan, whisk coconut milk, milk, sugar, cornstarch, and salt.
- Heat over medium until thickened, about 5–7 minutes.
- In a bowl, whisk egg yolks. Slowly whisk in some hot mixture, then return all to saucepan.
- Cook another 2–3 minutes until smooth and thick.
- Remove from heat, stir in vanilla.
- Let custard cool slightly, then spoon into pastry shells.
- Chill at least 1 hour until set.
- Whip cream with powdered sugar until soft peaks form.
- Top each bite with whipped cream and toasted coconut.
- Serve chilled.
Tips:
- Toast coconut in a dry pan over medium heat for 2–3 minutes.
- Use a piping bag for cleaner custard and whipped cream placement.
- Make shells and filling ahead; assemble before serving.
Why You Will Love This Recipe:
These Coconut Cream Pie Pastry Bites are creamy, flaky, and full of tropical flavor—perfect for parties or snacking. They’re easy to make, easy to eat, and totally irresistible.
Summary:
Mini coconut cream pies with a crispy crust, smooth custard, and toasted coconut topping. Bite-sized, festive, and full of tropical flavor—perfect for sharing and celebrating.
