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Toasted Coconut Cream Pie Jars

Individual coconut cream pie jars with a toasted coconut topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 jars
Calories 350 kcal

Equipment

  • Saucepan For cooking the pudding
  • Whisk For mixing ingredients
  • Mixing bowls For preparing the pudding and whipped cream
  • Mason jars 6 small jars for serving

Ingredients
  

Coconut Pudding

  • 2.5 cups coconut milk (full fat)
  • 0.5 cup whole milk
  • 0.5 cup sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 3 large egg yolks
  • 1 cup shredded sweetened coconut, toasted
  • 1 tsp vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Assembly

  • 1.5 cups graham cracker crumbs
  • 0.25 cup melted butter
  • Extra toasted coconut For topping

Instructions
 

  • Toast the coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
  • Make the pudding: In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt.
  • Whisk in egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
  • Remove from heat and stir in toasted coconut and vanilla extract.
  • Make the whipped cream: In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form.
  • Assemble the pie jars: Combine graham cracker crumbs and melted butter. Divide the crumb mixture evenly among the mason jars, pressing down to form a crust.
  • Layer the coconut pudding over the crust. Top with whipped cream and extra toasted coconut.
  • Chill for at least 2 hours before serving.

Notes

For a richer flavor, use full-fat coconut milk. You can adjust the sweetness to your preference.