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Mini coconut cream pies in a graham cracker crust made in less than 30 minutes.
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  1. Coconut Cream Pie Bites
  2. Coconut Cream Pie Bites Recipe

Mini Coconut Cream Pies in bit form! A homemade graham cracker crust filled with creamy vanilla pudding mixed with fresh pieces of coconut.

A close up of a piece of cake on a plate

If you know anything about me, you know that I don’t really cook as much as I assemble. This recipe is very easy and takes no time at all!

Coconut Cream Pie Bites

Ingredients

  • 1 cup graham cracker crumbs
  • 6 tablespoons melted butter
  • 1/4 cup powdered sugar
  • 1 package Jell-O vanilla instant pudding
  • 1 cup cold milk
  • 1 cup Cool Whip, thawed
  • 3/4 cup sweetened flake coconut
  • Carmel Sauce (optional)

How to Make Coconut Cream Pie Bites

  • Preheat oven to 350 degrees
  • Grease mini muffin pan with non-stick butter spray
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (Some people find that this is too much butter and the butter starts to pool – Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.)
  • Evenly distribute mixture to the mini muffin cups (makes about 18-20). Press along the bottom and sides to make a “cup”. Do not make the bottom too thick or the butter could pool when cooking.
  • Bake for 5 minute or until top edges start to get golden brown.
  • Let cool completely.
  • When cool, use a knife to loosen cups and “pop” out of muffin pan.
  • Combine pudding mix and milk in medium bowl with whisk for about 2 minutes. Stir in 1/2 cup of Cool Whip and 1/2 cup coconut.
  • Place pudding mixture in a plastic sandwich bag and cut the bottom corner off – use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
  • Refrigerate until firm.
  • Toast remaining coconut.
    HOW TO TOAST THE COCONUT: Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 3-5 min. or until lightly browned, stirring frequently.
  • Sprinkle toasted coconut on top of pudding cup, top each pie with remaining Cool Whip (right before serving) and sprinkle with toasted coconut.
  • Drizzle with caramel sauce (optional)
  • Enjoy!
coconut cream pie bites - an easy and delicious dessert
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A close up of a piece of cake on a plate

Coconut Cream Pie Bites

Serves — 12
Mini coconut cream pies in a graham cracker crust made in less than 30 minutes.
Prep Time 20 mins
Cook Time 10 mins
Chill 1 hr
Total Time 1 hr 30 mins

Ingredients
  

  • 1 cup graham cracker crumbs
  • 6 tablespoons melted butter
  • ¼ cup powdered sugar
  • 1 package Jell-O vanilla instant pudding
  • 1 cup cold milk
  • 1 cup Cool Whip thawed
  • ¾ cup sweetened flake coconut
  • Carmel Sauce optional

Instructions
 

  • Preheat oven to 350 degrees
  • Grease mini muffin pan with non-stick butter spray
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon
    TIP: Some people find that this is too much butter and the butter starts to pool – Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.
  • Evenly distribute mixture to the mini muffin cups.
    Press along the bottom and sides to make a “cup”. Do not make the bottom too thick or the butter could pool when cooking.
  • Bake for 5 minute or until top edges start to get golden brown.
  • Let cool completely.
  • When cool, use a knife to loosen cups and “pop” out of muffin pan.
  • Combine pudding mix and milk in medium bowl with whisk for about 2 minutes. Stir in 1/2 cup of Cool Whip and 1/2 cup coconut.
  • Place pudding mixture in a plastic sandwich bag and cut the bottom corner off – use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
  • Refrigerate until firm.
  • Toast remaining coconut.
  • HOW TO TOAST THE COCONUT: Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 3-5 min. or until lightly browned, stirring frequently.
  • Sprinkle toasted coconut on top of pudding

Nutrition Info

Calories: 168kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 219IU | Calcium: 38mg | Iron: 1mg

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. Making them bite-sized is plain evil. “Oh, it’s just a bite” and then suddenly you’ve eaten 15. Whoops…