Dessertscrazyforcrust
Coconut Cream Pies in Jars
Easy coconut pudding in a jar with graham cracker crust, fresh whipped cream, and toasted coconut!
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
Make the Pudding:
2
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.
3
Place egg yolks in a small bowl and whisk until smooth.
large egg yolks4(84g) unsalted butter, melted6 tablespoons
4
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.
large egg yolks4(84g) unsalted butter, melted6 tablespoons
5
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.
6
Make the crust and assemble:
7
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.
8
Divide cooled pudding evenly into the jars.
9
Top with whipped cream and toasted coconut.
(84g) unsalted butter, melted6 tablespoonsWhipped Cream (for assembling)
10
Cover and store in refrigerator for up to 3 days.
Nutrition Facts
calories
580 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
5 g
sugar Content
33 g
sodium Content
135 mg
protein Content
6 g
trans Fat Content
0.4 g
cholesterol Content
126 mg
carbohydrate Content
50 g
saturated Fat Content
32 g
unsaturated Fat Content
6 g
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