Mini Coconut Cream Pie Tartlets
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These Mini Coconut Cream Pie Tartlets are an easy bite-sized dessert made with crisp phyllo shells, creamy coconut pudding filling, whipped cream, and toasted coconut. They’re simple to prepare and make a great addition to brunches, showers, parties, or dessert trays.
There’s something about a tiny dessert that just makes it feel more fun, and these Mini Coconut Cream Pie Tartlets are a perfect example. They have everything I love about coconut cream pie, but tucked into crisp little phyllo shells with a fluffy coconut filling, homemade whipped cream, and plenty of toasted coconut on top. They’re cute, creamy, crunchy, and honestly kind of hard to stop eating.
I also love that they look a little fancy without asking much from you in the kitchen. The phyllo shells do so much of the work, and the filling comes together in just a few minutes. They’re the kind of dessert that feels special without actually being complicated to make. Love that!
Here on Inspired by Charm, I’ve used these little phyllo cups for several desserts and even an appetizer or two. I keep coming back to them because they instantly make a simple recipe feel a bit more special. Plus, that crisp, flaky crunch is so good with a creamy filling. Here, it pairs perfectly with the coconut pudding, fluffy whipped cream, and toasted coconut sprinkled on top.
The end result feels familiar and classic, thanks to all those coconut cream pie flavors, but the bite-sized presentation makes it a little more unexpected and fun. They’d be perfect for a party, shower, brunch, holiday, or anytime you want an easy little dessert that still feels impressive.
Okay, let me show you how easy these Mini Coconut Cream Pie Tartlets are to make!
Why You’ll Love This Recipe
- They’re easy, but feel special. Frozen mini phyllo shells do most of the work for you, yet the finished tartlets look like something you spent much more time making. They’re a great little shortcut when you want an impressive dessert without a complicated recipe.
- You get all the flavors of coconut cream pie. The creamy coconut filling, fluffy whipped cream, and toasted coconut give you that classic coconut cream pie flavor in a much smaller package. The crisp phyllo shell adds a delicious crunch that makes every bite even better.
- They’re a fun twist on a classic dessert. Coconut cream pie is always a favorite, but turning it into bite-sized tartlets makes it feel a little fresh and unexpected. You still get those familiar flavors, just in a cute, crispy little package.
Ingredients
It’s time to gather all the ingredients you’ll need to make these bite-sized desserts.
- Mini Phyllo Shells – These little pastry shells bake up crisp and flaky, giving the tartlets a lovely crunch and making the recipe feel a little extra special.
- Instant Coconut Pudding Mix – This creates the creamy base of the filling and gives the tartlets plenty of sweet coconut flavor.
- Whole Milk – Cold whole milk helps the pudding thicken properly while keeping the filling smooth and creamy.
- Coconut Milk – Canned coconut milk adds richness and gives the filling an extra boost of coconut flavor.
- Coconut Extract – This is optional, but a small amount can deepen the coconut flavor if you want it to be a little more pronounced.
- Whipped Topping or Whipped Cream – Folded into the pudding, this makes the coconut filling lighter, fluffier, and extra creamy. You can try my easy homemade whipped cream recipe.
- Sweetened Shredded Coconut – Toasting the coconut brings out its flavor and adds a bit of texture to the finished tartlets.
- Whipped Cream – A small dollop on top gives each tartlet that classic coconut cream pie finish.
How To Make
Okay, let’s make these adorable Mini Coconut Cream Pie Tartlets. I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet and bake for five to six minutes, or until lightly golden and crisp. Set aside to cool completely.
- While the shells cool, add the instant pudding mix, cold whole milk, canned coconut milk, and coconut extract (if using) to a medium bowl. Whisk until smooth and thickened.
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- Gently fold the whipped topping or whipped cream into the pudding mixture until evenly combined.
- Spoon or pipe the coconut cream filling into the cooled phyllo shells.
- Refrigerate the filled tartlets for at least 30 minutes to allow the filling to set.
- Just before serving, top each tartlet with a small dollop of whipped cream and a sprinkle of toasted coconut.
Frequently Asked Questions
What kind of coconut milk should I use?
Use canned coconut milk rather than the refrigerated coconut milk beverage sold near regular milk. Canned coconut milk is richer and will give the filling better texture and more coconut flavor. Give it a good stir before measuring if the cream has separated from the liquid.
Do I need to thaw the phyllo shells before baking?
Most frozen mini phyllo shells can go straight from the freezer to the oven, which makes them especially convenient. Check the directions on your particular package, though, since brands can vary slightly.
What if I can’t find coconut pudding mix?
Vanilla instant pudding can work in a pinch. I would add the coconut extract in this case so you still get plenty of coconut flavor, and you can always add a little extra toasted coconut on top.
More Mini Desserts You’ll Love
- Mini Key Lime Pie Tartlets
- Cheesecake Cookie Cups
- Mini Fruit Pizzas
- Carrot Cake Truffles
- Lemon Curd Tartlets
And that’s it! A whole tray of little coconut cream pie bites that look totally gourmet without much fuss. Love that! I can’t wait for you to give this recipe a try. If you do, please stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Mini Coconut Cream Pie Tartlets
Ingredients
- 2 packages frozen mini phyllo shells
- 1 package instant coconut pudding mix 3.4 ounces
- 1 cup whole milk
- 1/2 cup canned coconut milk
- 1/2 teaspoon coconut extract optional
- 1/2 cup whipped topping or freshly whipped cream
- 1/3 cup sweetened shredded coconut toasted*
- Additional whipped cream for topping
Instructions
- Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet and bake for five to six minutes, or until lightly golden and crisp. Set aside to cool completely.
- While the shells cool, add the instant pudding mix, cold whole milk, canned coconut milk, and coconut extract (if using) to a medium bowl. Whisk until smooth and thickened.
- Gently fold the whipped topping or whipped cream into the pudding mixture until evenly combined.
- Spoon or pipe the coconut cream filling into the cooled phyllo shells.
- Refrigerate the filled tartlets for at least 30 minutes to allow the filling to set.
- Just before serving, top each tartlet with a small dollop of whipped cream and a sprinkle of toasted coconut.