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Mini Coconut Cream Pie
A delightful blend of creamy coconut and crispy crust awaits you!
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Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Cuisine
American
Servings
30
pies
Calories
41
kcal
Ingredients
1
box
instant vanilla pudding mix
3.4 oz
1
cup
cold milk
¾
cup
toasted sweetened coconut
divided
8
oz
Cool Whip
divided
30
pieces
phyllo shells
2 boxes
Instructions
Preheat the oven to 350°F (175°C) and bake the phyllo shells for 3-5 minutes until crispy. Allow them to cool completely on a wire rack.
In a large bowl, combine the pudding mix and cold milk, whisking until smooth.
Gently fold in ½ cup of toasted coconut and 1 ½ cups of Cool Whip until well mixed.
Spoon or pipe the coconut cream filling into the cooled phyllo shells, topping with the remaining Cool Whip and toasted coconut.
Serve within a few hours for the best texture.
Notes
For best results, serve within a few hours to maintain texture.