There’s something so calming about a dessert that feels snowy, soft, and a little bit nostalgic. This mini white Christmas coconut pie brings all of that in a sweet, creamy bite-sized treat that’s perfect for gifting, sharing, or enjoying quietly with a cup of coffee.
Ingredients
- 1 cup crushed graham crackers
- 3 tbsp melted butter
- 2 tbsp sugar
- 1 cup coconut milk (full-fat for creaminess)
- 1 cup shredded sweetened coconut
- ½ cup heavy cream
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch (to thicken)
- Optional: a pinch of nutmeg or almond extract for a holiday note
Steps
- Make the crust: Mix the graham crumbs, melted butter, and sugar until the texture feels like damp sand. Press into mini pie tins or a mini muffin pan.
- Chill it: Pop the crust into the fridge for 10–15 minutes so it firms up.
- Cook the filling: In a small pot, whisk together coconut milk, shredded coconut, sugar, vanilla, and cornstarch. Warm over medium heat until thick and gently bubbling.
- Fold in the cream: Remove from heat and stir in the heavy cream. Don’t worry if it looks thick it will set beautifully.
- Fill the pies: Spoon the warm coconut mixture into the chilled crusts.
- Let them rest: Refrigerate for at least 1 hour, or until fully set.
- Add the finish: Sprinkle extra coconut on top for a snowy look.
Chef’s Tips
- If the filling seems too thick, add 1–2 tbsp more coconut milk to loosen it.
- For extra-stable minis, bake the crust at 350°F for 5 minutes before filling.
- These keep well in the fridge for up to 3 days cover them lightly so they don’t dry out.
Variations
- Chocolate Drizzle: Add thin lines of melted white chocolate across the top once chilled.
- Citrus Touch: Mix 1 tsp lemon or orange zest into the filling for brightness.
- Nutty Version: Add 2 tbsp finely chopped almonds or macadamia nuts to the crust.
Serving Suggestion
Serve these minis cold with a little cloud of whipped cream they’re soft, snowy, and perfectly festive in every bite.