I used my favorite Coconut Cream Pie recipe and adapted it to make these delicious Coconut Cream Pastry Bites. Boom Baby!
The bites are awesome because not only do they have all the delicious flavor of coconut cream pie, but they’re also a convenient little package you can eat with your hands. Perfect for little kids or for parties that call for mini desserts.
The cream filling is perfection and is so easy to whip together because it uses instant coconut cream pudding. If your grocery store doesn’t carry it, you can order it on Amazon. Here’s the link: Coconut Cream Pudding.
Pastry bite desserts are so much fun. One of my other favorites is these Amazing Strawberry Cheesecake Pastry Bites.
Recipes for Coconut Lovers
- Chocolate Caramel Slice
- Dreamy Toasted Coconut Bundt Cake
- Coconut Rice
- Chocolate Dipped Coconut Cream Easter Eggs
- Two Ingredient Coconut Hot Chocolate
- Lazy Day Chocolate Coconut Cake
how to make coconut cream pie pastry bites
- In a small bowl, whisk together the instant coconut cream pudding, heavy cream, milk, sour cream, and coconut extract.
- Remove shells from packaging.
- Using a small spoon, scoop about a tablespoon of mixture into each shell.
- Put a small dollop of Cool Whip on top of the pudding mixture and sprinkle with toasted coconut.
- Best if served as soon as possible. Pastry shells start to lose crispness when kept in the fridge for longer than a couple of hours.
- Enjoy!
The Coconut Cream Pie recipe that I used as inspiration for these pastry bites is one of my most popular recipes. With good reason, it’s absolutely delicious. Make sure to give it a try, too.
Tips for making Coconut Cream Pie Pastry Bites
- In the grocery store, the mini fillo pastry shells are in the frozen aisle near the Cool Whip and fillo dough.
- You can bake the pastry shells for 3-4 minutes in a 350-degree oven for extra crispness. If you do this, remember to let them cool completely before filling.
- To fill the pastry shells, put the pudding mixture into a Ziploc bag and snip the corner and squeeze filling into shells. You can also use this method to put a dollop of Cool Whip on top of the pudding if you want to make the bites all look the same.
- I like to toast the coconut I sprinkle on top in the microwave, but you can do it on the stovetop or in the oven if you prefer.
- Microwave: Put coconut in a microwave-safe glass dish. Cook in 30-second intervals, stirring in between until coconut is to your desired toasty-ness.
- Oven: Spread coconut out on a cookie sheet. Bake at 350 degrees for 5-7 minutes, stirring every minute or two until its toasty-ness suits you. Caution–open the oven carefully when getting ready stir the coconut. The fumes are pungent and can hurt your eyes.
chef’s tools:
More Mini Desserts
- 1 (3.4 oz) box of Jello instant coconut cream pudding
- ¾ cup heavy whipping cream
- ½ cup 2% or whole milk
- 2 tbsp sour cream
- 2-3 drops of coconut extract
- 2 pkgs mini fillo pastry shells (30 little shells; found in freezer section)
- 1 cup Cool Whip
- ¼ cup toasted coconut
- In a small bowl whisk together the instant coconut cream pudding, heavy cream, milk, sour cream, and coconut extract.
- Remove shells from packaging. If desired, you can bake them for 3-4 minutes in a 350-degree oven for extra crispness. If you do this, remember to let them cool completely before filling.
- Using a small spoon, scoop about a tablespoon of mixture into each shell. Another option is to put the mixture into a Ziploc bag and snip the corner and squeeze filling into shells.
- Put a small dollop of Cool Whip (you can put this in a Ziploc bag like the pudding if you want more control over making them all look the same) on top of the pudding mixture and sprinkle with toasted coconut.
- Best if served as soon as possible. Pastry shells start to lose crispness when kept in the fridge for longer than a couple of hours.
- Enjoy!
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Hi Maria! My husband loves Coconut Cream Pie, and these little bites look delicious! I know he’s going to love these! I’m even thinking about making them for my niece’s graduation party. Do you think I have to keep them refrigerated?
P.S. Your photographs are awesome too!!!
Thanks Sue, The need to be refridgerated until served, and it is best to serve within 3-4 hours of making them, otherwise the little shells start to soften.
#decembergiveaway
This recipe is the best❤❤ I followed it and the results were more than I expected.
#decembergiveaway
Awesome! I love hearing that!
Can I use cook and serve pudding in cups?
Yes, that should work fine.
So do you bake these and at what point? And did you use a mini muffin tin?
You do not need to bake them. If you want the little shells to be extra crispy, you can put them in the 350 degree oven for a few minutes before you fill them.
I loved the sound of these and want to make them Sunday for Easter.. I can’t find coconut cream pudding and not enough time to order from Amazon. Would a vanilla or French vanilla pudding work? and maybe add an extra drop or two of the coconut extract?
Hoping you’ve tried this with vanilla pudding in a pinch. Thank you.
Hi Rose, sorry I didn’t see this earlier. I have never tried it but I think it would be worth a shot. I would also add some toasted coconut or regular coconut in the pudding mixture.
This is delicious. However, I found the pudding to be really thick and had to add more milk. But overall it is a great recipe and everyone loved them at my party.
Thanks Sandra!
If I need to make them in the morning ready for evening I put a very thin layer of melted chocolate in the bottom of the shell to stop it going soggy
What a good idea! Love it!
These look awesome! Can’t wait to try them SOON!
They are so fun and easy to make! These are what I usually take to baby showers or other girlie functions. Sure hoping we get to start having and attending things like that again soon.
So going to try these
# December giveaway
Yay!
Looks tasty. Thinking of making a bunch of mini desserts for New Years Day.
What a fun idea! You would love these!
So easy to make and delicious! Brought these to a luncheon and they were big hit!
Awesome! I love hearing that Louise!
How long can the mixture stay in the fridge (without putting it in shells)? Or is it freezable? I want to make the mixture a few days prior and then put it in the shells the day of the event. I like to prep as much as possible.
As long as you put some plastic wrap right against the pudding so it is touching every part, it will stay good for 2-3 days. if not it will start to dry out and get a weird film on top too.