Coconut Cream Pie Pastry Bites
Prep time
Total time
Creamy Coconut Filling in a crisp and flaky shell topped with toasted coconut.
Recipe type: Dessert
Serves: 30
  • 1 3.4oz 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 pkg mini fillo pastry shells (they have 15 little shells in each one) Remember they are inteh freezer section.
  • 1 cup Cool Whip
  • ¼ cup toasted coconut
  1. In a small bowl whish together the instant coconut cream pudding, heavy cream, milk, sour cream and coconut extract
  2. 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.
  3. Using a small spoon, scoop about a tablespoon of mixture into each shell. Another option is to put mixture into a ziploc bag and snip the corner and squeeze filling into shells.
  4. 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 pudding mixture and sprinkle with toasted coconut.
  5. Best if served as soon as possible. Pastry shells start to loose crispness when kept in the fridge for longer then a couple hours.
Recipe by Real Life Dinner at