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Mini Coconut Cream Pie

A delightful blend of creamy coconut and crispy crust awaits you!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.
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