Raspberry Coconut Mini Pies brings a bit of elegance to dessert tables with homemade pie crust, coconut pudding, and sweet whole raspberries.
Everything about these raspberry coconut mini pies is homemade, including the pie crust. Over the years I’ve seen similar recipes with pre-made pie crust, which is fine if you’re in a hurry, but I promise this pie crust is worth making by hand (plus it comes together literally in minutes in a food processor). I found it much easier to roll out the dough and cut into circles to fill the mini muffin pan rather than shaping the dough directly in the pan.
The coconut pudding is very similar to coconut cream pie but without the meringue topping. Using canned coconut milk and coconut extract helps bring out the coconut flavor that pairs well with the sweet raspberries. With the cold winter weather finally setting in, these mini pies will (mentally) transport you to somewhere tropical. Given the amount of gingerbread and peppermint treats popping up lately, having Raspberry Coconut Mini Pies helps break up the Christmas monotony on your dessert trays.
Raspberry Coconut Mini Pies
Yield: 24 mini pies
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Raspberry Coconut Mini Pies brings a bit of elegance to dessert tables with homemade pie crust, coconut pudding, and sweet whole raspberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (4 ounces) cold unsalted butter, cut into 8 tablespoons
- 3-4 tablespoons cold water
- 1/4 cup finely shredded coconut
- 24 raspberries
Coconut Pudding
- 1 cup canned coconut milk*
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons cornstarch
- Pinch of salt
- 1 tablespoon unsalted butter
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
Instructions
- In a food processor with the blade attachment, pulse together the flour, sugar, salt, and butter until crumbly, about 3-4 pulses.
- Add 3 tablespoons water. Pulse until the mixture clumps together and forms a dough. Add the extra 1 tablespoon water if it's not coming together.
- Form into two round disks and wrap in plastic wrap. Refrigerate for at least 30 minutes or until cold.
- Preheat oven to 350F. Lightly grease a 24-cup mini muffin pan.
- On a lightly floured surface (or between two sheets of plastic wrap), roll out one disk to 1/8-inch thickness.
- Using a 2-inch round cookie cutter, cut out as many circles as you can. Gently press each circle into each muffin cup so it fills the bottom and sides. Gather up the dough scraps, reform a disk, and repeat. If the dough gets too warm, refrigerate 15 minutes. Repeat with the remaining disk.
- Bake for 15-20 minutes or until golden brown (if they puffed up, use your thumb or end of a round handle to recreate the hole for the filling). Cool completely.
- While the oven is still on, spread the shredded coconut on a baking sheet. Bake until toasted, about 5 minutes. Cool completely.
- For the pudding: In a medium saucepan, warm the coconut milk and bring just to a boil. Remove from the heat and cover to keep warm.
- Meanwhile, in a large bowl, beat the sugar and egg yolk at medium-high speed until thick and pale, about 2-3 minutes.
- Reduce the speed to medium and beat in flour, cornstarch, and salt. Gradually pour in the warm coconut milk.
- Return the mixture to the saucepan and boil until thickened, about 3-5 minutes. Remove from the heat and whisk in the butter until melted. Stir in the vanilla and coconut extracts. Cool for 15 minutes.
- Transfer the pudding to a measuring cup with a spout (or a pastry bag fitted with a round tip). Fill each mini pie (refrigerate any leftovers). Top with toasted coconut and whole raspberries. Chill at least 1 hour before serving. Store in airtight container in the refrigerator for up to 3 days.
Notes
Before measuring coconut milk, stir it together as the solid and liquid may have separated in the can
More Raspberry Recipes For You
Raspberry Cheesecake Crumb Bars
Raspberry Swirl Cheesecake Tart
Raspberry Rhubarb Jalapeno Jam
Disclosure: I was compensated by Whole Foods Market and Driscoll’s via the Kitchen PLAY network for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.
Crystal says
My family loves making mini pies, we usually make 3 or 4 different batches at a time.
Cathy Pollak ~ Noble Pig says
I could eat a handful of these! They are so appetizing….no calories when it’s mini!
Christie - Food Done Light says
I love grocery shopping too. We still don’t have Whole Foods near us. You are a brave woman to buy tamarind. It is not a taste for everyone. Now these mini pies, would be loved by everyone especially me.
Carla says
Really? I didn’t know that about tamarind! I first tried it in the Bahamas during a college trip, so I knew I loved them. Or maybe it’s the nostalgia :D
Marjory @ Dinner-Mom says
So cute! I’m ready to take on my own pie crust too!
Jeff the Chef says
These look so delicious.
Linda | Brunch with Joy says
I love whole foods, it’s my playground. These mini pies are so cute and look so festive. Perfect for the holidays and they look delicious!
TidyMom says
raspberries are probably my favorite fruit, and I love the idea of these little mini pies! Cute and delicious!
Kris says
They don’t really count when they’re mini, right?!
heather @french press says
I love everything about these mini pies – you may have even convinced me to give homemade crust another go
Lori @ RecipeGirl says
These are absolutely GORGEOUS! What a pretty recipe for the holidays :)
Diane {Created by Diane} says
oh I just love this flavor combo and they are so pretty too :)
Leslie says
These sound amazing. I love coconut and raspberries are my FAV! A match made in heaven!
Caroline LaMorte at A Whole New Twist says
I love this idea! I am going to try to make these with a grain free crust. So cute!!