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Coconut Cream Pie Jars

Coconut cream pie jars with layers of crust pudding and toasted coconut
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These Coconut Cream Pie Jars are a fun, no-bake dessert that captures all the classic flavor of coconut cream pie in a personal, portable jar. Layers of creamy coconut pudding, fluffy whipped cream, and a buttery graham cracker base come together in minutes, topped with crunchy toasted coconut. Perfect for spring gatherings, Easter, or a simple sweet treat.

Ingredients

Scale
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 (13.5 oz) can full-fat coconut milk, well shaken
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.75 cup graham cracker crumbs (about 6 full sheets)
  • 2 tablespoons unsalted butter, melted
  • 0.5 cup sweetened shredded coconut, for toasting

Instructions

  1. Toast the coconut for garnish. Spread 0.5 cup shredded coconut in a dry skillet over medium-low heat. Stir constantly for 3-5 minutes until golden brown. Transfer to a plate to cool.
  2. Make the crumb base. In a small bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Divide evenly among 6 (8 oz) jars (about 2 tablespoons each). Press down gently with a spoon to form a firm base.
  3. Make the coconut pudding. In a large bowl, whisk together instant pudding mix, coconut milk, whole milk, and 1 teaspoon vanilla extract. Whisk vigorously for 2 full minutes until thick and smooth. Fold in 1 cup of untoasted shredded coconut. Let sit for 5 minutes to set.
  4. Layer the pudding. Spoon or pipe the coconut pudding over the graham cracker base in each jar, dividing evenly. Smooth the tops.
  5. Make the whipped cream topping. In a chilled bowl, beat the cold heavy cream, powdered sugar, and 0.5 teaspoon vanilla extract with a mixer on medium-high speed until stiff peaks form.
  6. Assemble and chill. Pipe or dollop the whipped cream over the pudding layer in each jar. Top generously with the toasted coconut. Cover and refrigerate for at least 1 hour before serving.

Notes

For a dairy-free version, use canned coconut cream for the whipped topping and swap whole milk for more coconut milk or almond milk. Ensure heavy cream is very cold for best whipping results. Jars can be assembled up to 3 days ahead and stored covered in the refrigerator.

Nutrition

Find it online: https://www.stacksipsnack.com/coconut-cream-pie-jars/