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Glass jars filled with layers of creamy pudding, topped with a dollop of whipped cream and sprinkled with toasted coconut flakes. The dessert sits on a light surface, with a spoon nearby.
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Coconut Cream Pies in Jars

Easy coconut pudding in a jar with graham cracker crust, fresh whipped cream, and toasted coconut!
Prep Time30 minutes
Cook Time30 minutes
Chill Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: 6

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.

Video

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

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