{"id":184578,"date":"2025-04-14T17:20:31","date_gmt":"2025-04-14T17:20:31","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/coconut-cream-pies-in-jars\/"},"modified":"2025-04-14T17:20:31","modified_gmt":"2025-04-14T17:20:31","slug":"coconut-cream-pies-in-jars","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=184578","title":{"rendered":"Coconut Cream Pies in Jars"},"content":{"rendered":"


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This post may contain affiliate links. For more information, read my disclosure policy<\/a>.<\/p>\n<\/div>\n

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From scratch Coconut Cream Pies in jars or single servings \u2013 the perfect easy way to serve pie! These have a graham cracker crust and delicious creamy pudding with tons of coconut and whipped cream.<\/p>\n

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I first made this recipe too many years ago to count \u2013 but it desperately needed a facelift (and recipe update) and it finally got it!<\/p>\n

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.<\/p>\n

If you\u2019re a coconut lover beware \u2013 you won\u2019t be able to stop eating this!!<\/em><\/strong><\/p>\n

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How to make Coconut Pudding<\/h2>\n
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  1. From scratch coconut pudding is beyond easy to make \u2013 it\u2019s like making a regular pudding for pie<\/a> but, well, with coconut.<\/li>\n
  2. This recipe uses coconut milk<\/a> that comes in a can<\/strong> \u2013 make sure it\u2019s unsweetened and that it\u2019s milk not coconut cream. That, mixed with whole milk or half and half makes a super rich and thick pudding.<\/li>\n
  3. This is a traditional pudding recipe made with egg yolks \u2013 you have to temper the eggs<\/strong>. That means you cook the pudding until it\u2019s 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\u2019t scramble.<\/strong><\/li>\n
  4. The eggs add a silkiness and richness to the pudding, but I also add cornstarch<\/strong> so that it thickens up enough for the pie.<\/li>\n
  5. I prefer stirring regular unsweetened coconut <\/strong>(shredded or flaked) into the pudding and topping the pies with toasted coconut<\/a>.<\/li>\n
  6. To avoid getting a skin on the pudding<\/strong>, cover it with plastic wrap or wax paper touching the top while it cools so no air can get into the bowl.<\/li>\n<\/ol>\n
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    How to Assemble Pies in JarsSaveSave<\/span><\/h2>\n