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Coconut Cream Pies in Jars

Classic creamy coconut pudding layered in jars with a graham cracker crust and toasted coconut topping.
Prep Time30 minutes
Cook Time30 minutes
Total Time3 hours
Servings: 8 servings

Ingredients

  • 2 cups shredded sweetened coconut divided
  • 4 large egg yolks
  • 3/4 cup granulated sugar about 150 g (for pudding)
  • 1/4 cup cornstarch
  • 14 ounce unsweetened coconut milk 1 can
  • 3/4 cup whole milk or half-and-half
  • 1 tablespoon unsalted butter softened (for pudding)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (about 50 g; for crust)
  • 6 tablespoons unsalted butter melted (about 84 g; for crust)
  • whipped cream for assembling

Instructions

  • Toast 1 cup of the shredded sweetened coconut in a small skillet over medium-low heat, stirring constantly, until golden; transfer to a plate to cool.
  • In a small bowl, whisk the egg yolks until smooth and set aside.
  • In a medium saucepan, whisk together 3/4 cup granulated sugar and the cornstarch. Gradually whisk in the coconut milk and the whole milk or half-and-half until smooth.
  • Cook the milk mixture over medium-high heat, stirring constantly, until it becomes thick and bubbly.
  • Temper the egg yolks by whisking about 1 cup of the hot pudding mixture into the yolks, then pour the yolk mixture back into the saucepan while whisking constantly.
  • Return the pan to medium heat, bring to a gentle boil, reduce to low, and cook while stirring constantly for 2 more minutes. Remove from heat and stir in 1 tablespoon softened butter, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract.
  • Strain the pudding through a fine-mesh strainer into a medium bowl. Fold in the remaining 1 cup shredded sweetened coconut.
  • Press a piece of plastic wrap or parchment directly onto the surface of the pudding and chill for at least 2 hours or overnight.
  • Make the crust by stirring together the graham cracker crumbs and 1/4 cup granulated sugar, then stir in the 6 tablespoons melted butter until the mixture is sandy.
  • Divide the graham cracker crust evenly among 6 to 8 (6–8 ounce) jars or dishes, pressing lightly to form a base.
  • Divide the chilled pudding evenly into the jars over the crust.
  • Top each jar with whipped cream and the toasted coconut.
  • Cover and refrigerate; store in the refrigerator up to 3 days.

Equipment

  • small skillet
  • Medium Saucepan
  • Whisk
  • medium bowl
  • fine mesh strainer
  • spoon or spatula
  • Measuring cups and spoons
  • 6–8 (6–8 oz) jars or dishes

Notes

  • Toast coconut over medium-low heat while stirring to prevent burning.
  • Use full-fat coconut milk for best texture.
  • Press crust firmly so it holds when scooping.
  • Chill pudding with plastic wrap on the surface to prevent a skin.
  • Assemble jars once pudding is fully chilled.