As I savored the last spoonful of a decadent dessert, an idea sparked—what if I could capture that creamy, tropical bliss in a jar? Enter my Easy Coconut Cream Pies in Jars, a delightful no-bake treat that brings a taste of summer to your kitchen year-round. These individual servings combine a luscious coconut pudding made from scratch with a crunchy graham cracker crust, topped with airy whipped cream and toasted coconut. The beauty of this recipe lies in its effortless preparation and the joy it brings to gatherings or quiet evenings at home. Plus, it’s perfect for anyone looking to escape the world of fast food and indulge in something truly homemade. Ready to dive into this coconut lover’s dream? Let’s get started!
Why Try Coconut Cream Pies in Jars?
Easy Preparation: This no-bake dessert is a breeze to whip up, perfect for anyone short on time but big on flavor.
Tropical Bliss: Each jar is packed with creamy, dreamy coconut goodness that transports you to a sunny beach with every bite.
Individual Servings: Ideal for gatherings, these portions make it easy for guests to indulge, plus they’re fun to serve!
Versatile Options: Feel free to get creative! Mix in cocoa for a chocolate twist or swap shredded coconut with crushed pineapple for a refreshing change.
Make Ahead: Prep these delightful pies a day before and store them in the fridge, making your entertaining hassle-free.
If you’re craving more delightful desserts, be sure to check out my Iced Coconut Matcha for a refreshing drink or treat yourself to a creamy serving of Tomato Garlic Pasta as a side!
Coconut Cream Pies in Jars Ingredients
For the Pudding
• Shredded Sweetened Coconut – Offers coconut flavor and texture; can substitute with unsweetened coconut for less sweetness.
• Egg Yolks – Provide richness and help thicken the pudding; no direct substitution recommended, but silken tofu can be used for vegan alternatives.
• Granulated Sugar – Sweetens the pudding mix; coconut sugar or a sugar substitute may be used.
• Cornstarch – Acts as a thickening agent for the pudding; can substitute with arrowroot powder.
• Unsweetened Coconut Milk – Creates a creamy base for flavor; can substitute with almond or soy milk, but it may alter the consistency.
• Whole Milk or Half and Half – Adds richness; substitute with non-dairy milk or cream alternatives for a lighter version.
• Unsalted Butter – Enhances flavor and richness; can use vegan butter for a dairy-free option.
• Vanilla Extract – Adds aromatic flavor; use homemade vanilla extract or vanilla bean paste for a more intense flavor.
• Coconut Extract – Intensifies coconut flavor; can omit if unavailable but will reduce coconut essence in the pudding.
For the Crust
• Graham Cracker Crumbs – Forms the crust base; gluten-free graham crackers can be used for a gluten-free version.
For Topping
• Whipped Cream – Topping for the pie adds lightness; use coconut whipped cream for a dairy-free topping.
Step‑by‑Step Instructions for Coconut Cream Pies in Jars
Step 1: Toast the Coconut
In a skillet over medium-low heat, add 1 cup of shredded sweetened coconut. Stir continuously for about 3-5 minutes until the coconut is golden and fragrant. Keep an eye on it to prevent burning, as it can quickly turn from perfectly toasted to charred. Once toasted, set the coconut aside to cool.
Step 2: Prepare the Pudding Base
In a medium saucepan, combine ¾ cup granulated sugar and ¼ cup cornstarch. Gradually whisk in 1 cup of unsweetened coconut milk and 1 cup of whole milk over medium-high heat. Continuously stir until the mixture thickens and bubbles, about 5-6 minutes. Once thickened, remove from heat and temper the egg yolks by whisking them into the pudding mix slowly.
Step 3: Cook the Pudding
Return the tempered mixture to the saucepan over medium heat. Bring the pudding to a gentle boil while stirring constantly for another 2 minutes until it’s thick and creamy. Make sure to keep the heat moderate to prevent the egg yolks from cooking too quickly and scrambling. Then, remove from heat and stir in 1 teaspoon vanilla and ½ teaspoon coconut extract.
Step 4: Chill the Pudding
Pour the pudding through a fine-mesh strainer into a clean bowl to ensure a smooth texture. Fold in your toasted coconut, cover with wax paper directly on the surface, and refrigerate for at least 2 hours until cooled and set. This chilling time is crucial for achieving that perfect creamy consistency in your Coconut Cream Pies in Jars.
Step 5: Make the Graham Cracker Crust
In a mixing bowl, combine 1 cup of graham cracker crumbs with ¼ cup of granulated sugar. Drizzle in ½ cup of melted unsalted butter and mix until the crumbs resemble wet sand. Spoon the mixture evenly into the bottom of each jar, pressing it down gently to form a crust.
Step 6: Assemble the Pies
Once the pudding has chilled and thickened, take it out of the fridge. Carefully spoon the silky coconut pudding over the prepared graham cracker crusts in each jar, filling them about three-quarters full. Level the tops using the back of a spoon for a nice presentation.
Step 7: Add Whipped Cream
Top each jar generously with whipped cream, using a piping bag or spoon for a beautiful finish. Optionally, add any remaining toasted coconut on top of the whipped cream for an added crunch and coconut flavor. Your Coconut Cream Pies in Jars are now ready to impress your guests!
Make Ahead Options
These Coconut Cream Pies in Jars are perfect for meal prep enthusiasts! You can prepare the pudding mixture up to 3 days in advance and store it in an airtight container in the refrigerator. To maintain the creamy texture, cover the pudding directly with wax paper to prevent a skin from forming. The graham cracker crust can also be assembled and kept in the jars, simply store them tightly covered at room temperature. When ready to serve, spoon the chilled pudding over the crust and finish with whipped cream and toasted coconut for a delightful treat that’s just as delicious as if it was freshly made!
How to Store and Freeze Coconut Cream Pies in Jars
Fridge: Store assembled coconut cream pies in jars in the refrigerator for up to 3 days. Always keep them covered with a lid or wrap to maintain freshness.
Freezer: For longer storage, freeze the coconut pudding separately in airtight containers for up to 2 months. Assemble the pies after thawing to avoid a soggy crust.
Reheating: If using frozen pudding, thaw in the refrigerator overnight before using. However, do not freeze the whipped cream or graham cracker crust.
Serving Tips: For the best texture, assemble and serve the coconut cream pies in jars just before enjoying for the ultimate creamy dessert experience.
What to Serve with Easy Coconut Cream Pies in Jars?
For a delightful dining experience, consider these complementary dishes that enhance the flavors of your sweet coconut creations.
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Fresh Tropical Fruit Salad: A mix of pineapple, mango, and kiwi brings a refreshing and zesty contrast to the creamy pudding. The bright flavors elevate the coconut notes beautifully.
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Classic Vanilla Ice Cream: Serving a scoop alongside your jars creates a wonderful temperature contrast. The smooth, creamy ice cream melts into your pie, enhancing every spoonful.
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Crispy Bacon-Wrapped Dates: This unexpected savory option offers a delightful sweet-and-salty balance. The rich flavors of the bacon elevate the dessert without overpowering it.
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Coconut Milk Iced Coffee: Complement the coconut theme with this refreshing drink, providing a vibrant caffeine boost. Its nutty notes harmonize with the pie’s richness, making it a perfect sip.
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Lemon Sorbet: This light, tart sorbet cleanses the palate between bites. Its citrusy brightness pairs charmingly with the coconut’s sweetness, making every taste a delight.
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Whipped Cream-Topped Hot Chocolate: Embrace cozy vibes with this indulgent drink. The silky texture of the hot chocolate contrasts with the dessert’s crunchiness, bringing warmth and comfort.
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Chocolate Dipped Strawberries: For the chocolate lovers, these treats offer a slightly bitter note that complements the sweet. Their juicy burst pairs wonderfully with the smooth coconut pudding.
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Herbal Iced Tea: A cool herbal tea provides a refreshing and calming complement. Consider mint or chamomile infusions for an herbal touch that balances the rich dessert.
Coconut Cream Pies in Jars Variations
Feel free to customize these delightful pies to fit your tastes and dietary needs!
- Dairy-Free: Substitute whole milk and unsalted butter with coconut milk and vegan butter for a completely dairy-free treat.
- Vegan: Use silken tofu in place of egg yolks and plant-based milk alternatives to keep it creamy yet vegan-friendly.
- Chocolate Twist: Add 2-3 tablespoons of cocoa powder into the pudding mix for a rich chocolate coconut experience.
Embrace the harmony of chocolate and coconut that’ll leave your taste buds dancing. - Tropical Pineapple: Replace shredded coconut with crushed pineapple for a refreshing, tropical explosion in every spoonful.
Imagine the sunny flavors transporting you to a beach paradise! - Sugar-Free: Opt for a sugar substitute to keep the sweetness without the calories for a guilt-free slice of heaven.
- Almond-Infused: Mix in almond extract for a nutty twist that pairs beautifully with the coconut flavor.
- Extra Crunch: Layer in some chopped macadamia nuts with the graham cracker crust for added texture and a nutty crunch.
- Zesty Lemon: Incorporate fresh lemon zest into the pudding for a bright, citrusy lift that complements the coconut perfectly.
If you’re looking for other scrumptious ideas, consider trying a refreshing Iced Coconut Matcha or indulge in a hearty serving of High Protein Chilli to round out your meal!
Expert Tips for Coconut Cream Pies in Jars
Smooth Pudding: Ensure egg yolks are whisked smoothly before tempering to avoid any scrambling during cooking, which leads to a lumpy texture.
Strain for Perfection: Always strain the pudding mixture before chilling to eliminate any potential egg bits for a silky result.
Prevent Soggy Crust: To keep your crust crisp, assemble your Coconut Cream Pies in Jars just before serving or store the crust separately and add it right before.
Customize Toppings: Feel free to switch up toppings; consider adding fresh fruit like pineapple or banana, or even a drizzle of chocolate for a delightful surprise!
Chill Time Matters: Don’t rush the chilling process; allowing the pudding to cool for at least 2 hours ensures it’s perfectly set and creamy.
Coconut Cream Pies in Jars Recipe FAQs
What type of coconut should I use for the filling?
I recommend using shredded sweetened coconut for that rich flavor and texture, but if you prefer a less sweet option, unsweetened coconut works beautifully too!
How should I store Coconut Cream Pies in Jars?
Store your assembled coconut cream pies in jars in the refrigerator for up to 3 days. Make sure to cover them with a lid or plastic wrap to help preserve their freshness!
Can I freeze Coconut Cream Pies in Jars?
Absolutely! For freezing, it’s best to store the coconut pudding separately in airtight containers. You can freeze it for up to 2 months, then assemble the pies once thawed to keep that crust crisp!
What should I do if my pudding turns out lumpy?
No worries! If your pudding isn’t as smooth as you’d like, simply strain it through a fine-mesh sieve before chilling. This ensures any cooked egg bits are removed for a perfectly silky texture.
Are these Coconut Cream Pies safe for people with egg allergies?
If you’re looking for an egg-free version, you can swap the egg yolks with silken tofu in the pudding. This provides that rich texture without using eggs!
How can I avoid a soggy crust?
To prevent a soggy crust, consider assembling your jars shortly before serving. Alternatively, store the crust separately and layer it only right before enjoying your dessert for that delightful crunch!
Coconut Cream Pies in Jars: A No-Bake Dessert Delight
Ingredients
Equipment
Method
- In a skillet over medium-low heat, add shredded sweetened coconut. Stir continuously for about 3-5 minutes until golden and fragrant. Set aside to cool.
- In a saucepan, combine granulated sugar and cornstarch. Gradually whisk in unsweetened coconut milk and whole milk over medium-high heat until thickened, about 5-6 minutes. Remove from heat and temper the egg yolks into the mixture.
- Return mixture to the saucepan over medium heat. Bring to a gentle boil while stirring for 2 minutes until thick and creamy. Stir in vanilla and coconut extract.
- Pour the pudding through a fine-mesh strainer into a bowl. Fold in toasted coconut, cover, and refrigerate for at least 2 hours.
- In a mixing bowl, combine graham cracker crumbs and granulated sugar. Mix in melted unsalted butter until resembling wet sand. Spoon into jars to form crust.
- Spoon the chilled pudding over the crusts in each jar until three-quarters full. Level the tops using the back of a spoon.
- Top each jar with whipped cream and optionally add toasted coconut for extra flavor. Your Coconut Cream Pies in Jars are ready to serve!
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