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Mini Banana Coconut Cream Pies

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12 mini pies
Course: Dessert
Cuisine: American

Ingredients

  • 1 16 oz. package Pillsbury refrigerated sugar cookie dough
  • 1 large banana, thinly sliced
Banana Coconut Cream Filling
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 5 tablespoons sugar, divided
  • 1 1/4 cups coconut milk
  • 1/2 cup whole milk
  • 1/4 cup sweetened shredded coconut
  • 1/8 teaspoon salt
  • 1 tablespoon salted butter
  • 1 teaspoon vanilla extract
Coconut Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon coconut extract (optional)
Garnish (optional but recommended!)
  • 1/4 cup Toasted Coconut (more or less to taste)
  • mini chocolate chips
1 recipe 5 Minute Coconut Caramel or store bought (you won’t use all of the caramel)
  • 1 Recipe 5 Minute Coconut Caramel or store bought, you won’t use all of the caramel

Instructions

    Cup of Yum
  1. Sugar Cookie Cups: Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray with FLOUR or butter and grease the tin. Cut cookie dough into 12 even slices and press into the bottom and about 2/3 up the sides of prepared muffin cups.
  2. Bake for 16-18 minutes or until edges are barely golden. Let cool completely in muffin tin then remove by gently sliding a knife around the edges.
  3. Banana Coconut Cream Filling: Whisk egg yolks, cornstarch, and 2 tablespoons sugar together in medium bowl until smooth. Set aside.
  4. Add coconut milk, whole milk, 3 tablespoons sugar, shredded coconut and salt to a medium saucepan and bring to a simmer over medium high heat. Slowly whisk 1 cup of simmering coconut milk mixture into yolk mixture (to temper), then slowly whisk tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened, about 30 seconds. Off heat, whisk in butter and vanilla. Let coconut cream cool until just warm, stirring often, about 10 minutes.
  5. Once coconut cream has cooled to warm, add 1 teaspoon to each cookie cup. Top this coconut cream with approximately 3 banana slices per cookie cup. Top bananas evenly with remaining coconut cream. Chill for at least 4 hours (24 is better for flavors to meld).
  6. Coconut Whipped Cream: When ready to serve, prepare Coconut Whipped Cream by beating heavy cream, sugar and coconut extract at medium high speed until soft peaks form. Top each banana cream cookie cup with whipped cream, toasted coconut, coconut caramel and mini chocolate chips (optional)

Notes

  • *Prep time does not include cooling/refrigeration time.