Coconut Cream Pies in Jars

From scratch Coconut Cream Pies in jars or single servings – the perfect easy way to serve pie! These have a graham cracker crust and delicious creamy pudding with tons of coconut and whipped cream.

I first made this recipe too many years ago to count – but it desperately needed a facelift (and recipe update) and it finally got it!

This easy coconut cream pie recipe makes single serving pies, which, honestly, are more fun to eat and way easier to serve! PLUS the pudding is totally from scratch (semi-homemade options listed in the recipe) with a graham cracker crust and fresh whipped cream. The toasted coconut on top (and in the pudding) add tons of texture and flavor.

If you’re a coconut lover beware – you won’t be able to stop eating this!!

How to make Coconut Pudding

1. From scratch coconut pudding is beyond easy to make – it’s like making a regular pudding for pie but, well, with coconut.
2. This recipe uses coconut milk that comes in a can – make sure it’s unsweetened and that it’s milk not coconut cream. That, mixed with whole milk or half and half makes a super rich and thick pudding.
3. This is a traditional pudding recipe made with egg yolks – you have to temper the eggs. That means you cook the pudding until it’s thickening, then add a bit to the eggs while whisking, then add the egg mixture back into the hot pudding over the stove. Why do this? So that the eggs don’t scramble.
4. The eggs add a silkiness and richness to the pudding, but I also add cornstarch so that it thickens up enough for the pie.
5. I prefer stirring regular unsweetened coconut (shredded or flaked) into the pudding and topping the pies with toasted coconut.
6. To avoid getting a skin on the pudding, cover it with plastic wrap or wax paper touching the top while it cools so no air can get into the bowl.

How to Assemble Pies in JarsSaveSave

• Graham cracker crust is much easier to put into single serve jars (or containers) than regular pie crust. You can also make these with Golden Oreo Crust or Shortbread crust.
• It’s easiest to pipe the pudding into the container if it’s in a pastry bag.
• Make your fresh whipped cream and pipe it on top.
• Cover with tons of toasted coconut.
• Store jars (or containers) covered in the refrigerator – they’ll last up to 3 days.

Expert Tips

• I recommend using coconut extract to add even more flavor – you can also add it to your whipped cream.
• I always strain my pudding after I make it (when it’s made with eggs). Even with tempering and whisking you can still get little bits of egg in there and you do not want that in your pie.
• I don’t recommend freezing these.
• You can make these in small 6- or 8-ounce jars or use little trifle dishes.
• Want to make this semi-homemade? Use the pudding from my easy coconut cream pie instead of making it from scratch.

Coconut Cream Pies in Jars

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Easy coconut pudding in a jar with graham cracker crust, fresh whipped cream, and toasted coconut!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours

Yield 8 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Pudding

• ▢ 2 cups shredded sweetened coconut , divided
• ▢ 4 large egg yolks
• ▢ ¾ cup 150g granulated sugar
• ▢ ¼ cup cornstarch
• ▢ 1 14 ounce can unsweetened coconut milk
• ▢ ¾ cup whole milk or half and half
• ▢ 1 tablespoon unsalted butter , softened
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon coconut extract

For the Crust

• ▢ 1 ½ cups graham cracker crumbs
• ▢ ¼ cup (50g) granulated sugar
• ▢ 6 tablespoons (84g) unsalted butter, melted
• ▢ Whipped Cream for assembling

Instructions

Make the Pudding:

• Place 1 cup coconut in a small skillet and cook over medium low heat, stirring constantly, until toasted. Set aside to cool then store in an airtight container until ready to assemble the pies.
• Place egg yolks in a small bowl and whisk until smooth.
• Whisk sugar and cornstarch in a medium saucepan. Whisk in the coconut milk and other milk and cook over medium-high heat until thickened and bubbly. Gradually whisk about 1 cup of the coconut pudding mixture into the beaten egg yolks while continuously whisking the yolks, then pour the yolk mixture back into the saucepan. Bring to a gentle boil and reduce heat to low. Cook, stirring constantly, for an additional 2 minutes and then remove from heat. Stir in butter and both extracts.
• Strain pudding mixture into a medium size bowl and then fold in remaining 1 cup coconut. Place a piece of wax or parchment paper or plastic wrap directly on top of the pudding and chill for at least 2 hours or overnight before assembling pies.

Make the crust and assemble:

• Stir together graham cracker crumbs and sugar. Add melted butter and stir with a fork until sandy. Evenly divide crust amongst 6-8 (6-8 ounce) jars or dishes.
• Divide cooled pudding evenly into the jars.
• Top with whipped cream and toasted coconut.
• Cover and store in refrigerator for up to 3 days.

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Recipe Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 50g | Protein: 6g | Fat: 42g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 135mg | Potassium: 335mg | Fiber: 5g | Sugar: 33g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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