Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottoms of a greased muffin tin or mini tart pans.
Bake for 8–10 minutes until golden. Let cool completely.
2. Prepare the coconut cream filling:
In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until slightly thickened.
In a separate bowl, lightly beat egg yolks. Slowly whisk about ½ cup of the hot mixture into the yolks (to temper), then whisk yolks back into the saucepan.
Continue cooking until thick and pudding-like, about 2–3 minutes.
Remove from heat, stir in vanilla and shredded coconut.
Cover with plastic wrap pressed against the surface to prevent a skin from forming. Refrigerate until fully chilled.
3. Make the whipped cream topping:
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble:
Spoon chilled coconut filling into the cooled mini crusts.
Pipe or dollop whipped cream on top.
Garnish with toasted coconut.
5. Serve & enjoy:
Keep refrigerated until ready to serve. Best enjoyed within 2 days.
✨ Pro Tips:
Use pre-made mini graham cracker pie crusts for a shortcut.
Toast coconut in a dry skillet or oven until golden for extra flavor.
Add a splash of coconut extract to the filling for a stronger coconut kick.
