Let Me Tell You About These Coconut Cream Pie Jars
So, imagine you’re pottering around the kitchen on a Saturday, music’s on low (I had Fleetwood Mac spinning last time), and you get a wild craving for coconut cream pie but can’t be bothered with the faff of making a whole pie. That’s exactly how these Coconut Cream Pie Jars came to be. The first time I made them, I was supposed to make actual pie for my book club, but let’s just say the pastry gods weren’t on my side that day. Long story short: jars to the rescue. I might even prefer these now! Plus, they’re portable, so you can sneak one to your neighbor—if you feel like sharing, that is.
Why I Keep Making This (And Why You Probably Will Too)
I make these whenever someone says, “I just want something sweet, but not a whole production.” My family goes absolutely nuts for them (even my cousin who claims to hate coconut, but then mysteriously always finishes his jar). They’re creamy, coconutty, and totally fuss-free. And hey, once, I tried to whip up the custard while scrolling through Instagram, and it still turned out pretty good (but maybe don’t try that, things got a bit lumpy until I whisked like mad).
Here’s What You’ll Need (And a Few Swaps If You’re In a Pinch)
- 1 cup full-fat coconut milk (I’ve used the light stuff but it’s not as dreamy; up to you!)
- 1 cup whole milk (or hey, almond milk for my vegan pals—though it won’t be quite as rich)
- 1/2 cup sugar (granulated, but coconut sugar works if you’re feeling fancy)
- 1/4 cup cornstarch (arrowroot in a pinch, but my results were iffy)
- 3 large egg yolks (my grandma swore by farm fresh, but supermarket ones are just fine)
- 1 teaspoon vanilla extract (sometimes I splash in a bit more, oops)
- 1 1/4 cups sweetened shredded coconut (unsweetened is okay if you want less sweetness)
- Pinch of salt (don’t skip it, trust me!)
- 1 sleeve graham crackers (about 9 crackers, or digestives if you’re in the UK)
- 4 tablespoons melted butter (I’ve even used coconut oil and it was, well, coconutty-er)
- Whipped cream to top (homemade, canned, or whatever makes you happy)
Alright, Here’s How to Whip These Up
- Crush the crackers: Just bash ‘em up in a zip-top bag with a rolling pin until you’ve got crumbs (or, if you’re like me and can’t find the rolling pin, use a wine bottle—nobody’s judging). Dump the crumbs in a bowl, mix with melted butter, and spoon a heaping tablespoon into the bottom of each jar. Press down with your fingers. If it sticks to your hands, you’re on the right track.
- Make the coconut custard: In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt. (It looks a mess at this stage, but don’t panic.) Place on medium heat and whisk constantly. Seriously—don’t walk away. It’ll thicken up after about 5–8 minutes. Once it’s like pudding, take it off the heat and stir in the vanilla and 1 cup of the coconut. I usually taste some here, just to check the coconut-ness.
- Layer it up: Spoon a few generous dollops of the custard over the crust in each jar. Top with a sprinkle of the remaining coconut. Repeat if you’ve got large jars or just pile it all in. I mean, it’s your kitchen.
- Chill time: Pop the jars in the fridge for at least 2 hours. Or, if you’re me, try to resist for 45 minutes. But really, they taste better cold.
- Topping: Just before serving, finish with a good swirl of whipped cream. Add more toasted coconut or even shaved chocolate if you want to show off.
Some Notes Because I’ve Messed Up Enough To Know
- I once tried to use only coconut milk (no dairy) and the custard was a bit runny. So, balance is key!
- If you overcook the custard and it’s a bit lumpy, just blend it with a stick blender (or whisk like you mean it). It smooths out—mostly.
- That lingering coconut flavor? Gets even better after a night in the fridge, I think.
What Else Could You Try? (And One I Don’t Recommend…)
- I’ve swapped the graham crust for crushed Biscoff cookies—hello, new obsession.
- Once, I experimented with a layer of pineapple jam in the middle. It was, hmm, interesting. Maybe skip that unless you really love pineapple.
- Chocolate shavings on top are always a hit, but toasted almonds are my personal fave. But you do you.
- Oh, and I tried making these in coffee mugs when I ran out of jars. Actually, that worked pretty well (bit less photogenic, though!).
Do You Really Need Fancy Tools?
Mason jars look cute for serving, but honestly, any small glass or even recycled jam jars will do. I once used old yogurt pots—no shame in that game. If you don’t have a saucepan, well, maybe borrow one (boiling milk in a frying pan is not my best idea).
Will These Keep? (If You Can Stop Eating Them)
Technically, yes—they’ll keep in the fridge for up to 3 days, covered. But honestly, in my house, they rarely last past midnight. If you’re somehow more restrained, I salute you. (Don’t freeze them, though, the texture gets all weird.)
How I Like to Serve These (And Crowd-Pleasing Ideas)
I love to top these with a heap of whipped cream and maybe a cherry (just for the retro diner vibe). At family parties, I set out a “toppings bar”—people go wild for mini chocolate chips and toasted coconut. If you’re feeling posh, a drizzle of caramel sauce is lush. My neighbor once brought over some homemade caramel and, well, that disappeared fast.
Things I’ve Learned The Hard Way (So You Don’t Have To)
- I tried rushing the chilling step—nope, soupy disaster. Patience actually pays off here.
- Too much coconut in the custard can make it chewy. I stick to the measurements now (well, mostly).
- If you don’t toast the coconut for topping, it’s fine, but the toasty flavor is worth the extra 2 minutes.
People Ask Me These All the Time (So Here’s What I Say)
- Can I make these ahead of time?
- Yep! They’re honestly even better the next day, if you can wait that long.
- Is there a way to make these vegan?
- Actually, yes—coconut milk and almond milk, and swap the egg yolks for cornstarch (about 2 extra tablespoons). The texture’s a bit different, but still tasty.
- Can I double the recipe for a crowd?
- Definitely. Just use a bigger pot for the custard, and maybe recruit a helper for all the layering (bribe with extra whipped cream?).
- I don’t have jars—what do I do?
- Honestly, any glass works. Bowls, mugs, whatever you’ve got. Dessert is dessert!
- What if I hate coconut?
- This might not be your jam… But, on second thought, try making a banana or chocolate version using the same method!
If you want a deep dive into coconut custard (because why not?), check out Serious Eats’ recipe for some geeky tips. But honestly, just enjoy these Coconut Cream Pie Jars—perfection is overrated.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut, divided
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
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1In a bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
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2Divide the crumb mixture evenly among 4 small jars, pressing gently to form the crust base.
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3In a saucepan, whisk together whole milk, coconut milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
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4Remove from heat and stir in vanilla extract and 3/4 cup of the shredded coconut. Let the pudding cool slightly.
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5Spoon the coconut pudding over the graham cracker crusts in the jars. Chill in the refrigerator for at least 1 hour.
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6Top each jar with whipped cream and sprinkle with the remaining shredded coconut before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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