Go Back
–+ servings
Coconut Cream Pies in Jars

Coconut Cream Pies in Jars: A No-Bake Dessert Delight

Easy Coconut Cream Pies in Jars are a delightful no-bake dessert that combines creamy coconut pudding with a crunchy crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 jars
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup shredded sweetened coconut can substitute with unsweetened coconut
  • 4 egg yolks silken tofu can be used for vegan
  • ¾ cup granulated sugar coconut sugar or sugar substitute may be used
  • ¼ cup cornstarch can substitute with arrowroot powder
  • 1 cup unsweetened coconut milk can substitute with almond or soy milk
  • 1 cup whole milk can substitute with non-dairy milk
  • 4 tablespoons unsalted butter can use vegan butter
  • 1 teaspoon vanilla extract use homemade for more intense flavor
  • ½ teaspoon coconut extract can omit if unavailable
For the Crust
  • 1 cup graham cracker crumbs gluten-free graham crackers for gluten-free option
For Topping
  • 1 cup whipped cream use coconut whipped cream for dairy-free option

Equipment

  • mixing bowl
  • Medium saucepan
  • Skillet
  • Fine mesh strainer
  • Piping bag

Method
 

Toast the Coconut
  1. 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.
Prepare the Pudding Base
  1. 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.
Cook the Pudding
  1. 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.
Chill the Pudding
  1. Pour the pudding through a fine-mesh strainer into a bowl. Fold in toasted coconut, cover, and refrigerate for at least 2 hours.
Make the Graham Cracker Crust
  1. 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.
Assemble the Pies
  1. Spoon the chilled pudding over the crusts in each jar until three-quarters full. Level the tops using the back of a spoon.
Add Whipped Cream
  1. Top each jar with whipped cream and optionally add toasted coconut for extra flavor. Your Coconut Cream Pies in Jars are ready to serve!

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Assemble desserts just before serving to maintain crust texture. Allowing pudding to chill for at least 2 hours ensures a creamy consistency.

Tried this recipe?

Let us know how it was!