What are the ingredients for lemon coconut cream pie bites?

The main ingredients include graham cracker crumbs, coconut milk, fresh lemon juice, sugar, and whipped cream. You’ll also need some butter for the crust and optional toppings like toasted coconut.

How do you make lemon coconut cream pie bites?

Start by making the crust with graham cracker crumbs and butter. Then prepare the lemon coconut filling and chill it in the crust. Top with whipped cream and toasted coconut before serving!

Can I use a different type of crust for lemon coconut cream pie bites?

Absolutely! You can use a traditional pie crust or even a cookie crust made from crushed cookies like Oreos or vanilla wafers.

How long do lemon coconut cream pie bites last in the fridge?

These bites can last up to three days in the fridge when stored in an airtight container. They’re best enjoyed fresh!

Are lemon coconut cream pie bites gluten-free?

They can be made gluten-free by using gluten-free graham cracker crumbs. Just ensure all other ingredients are also certified gluten-free.

Delicious Lemon Coconut Cream Pie Bites Recipe

Name: Lemon Coconut Cream Pie Bites
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 cup coconut milk (full fat for creaminess); 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup whipped cream (for topping); Toasted coconut flakes (for garnish)

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup coconut milk (full fat for creaminess)
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup whipped cream (for topping)
Toasted coconut flakes (for garnish)

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Instructions

Start by preheating your oven to 350°F (175°C). While it's heating, mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
Press the mixture into the bottom of a mini muffin tin to form the crust. Bake for about 8-10 minutes, or until lightly golden. Let them cool.
In a saucepan over medium heat, combine the coconut milk, lemon juice, lemon zest, cornstarch, and salt. Whisk until smooth and cook until it thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool slightly.
Once cooled, spoon the lemon coconut filling into each mini crust. Chill in the refrigerator for at least 2 hours until set.
Before serving, top each bite with a dollop of whipped cream and sprinkle with toasted coconut flakes. Enjoy!

Prep Time: 30
Cook Time: 10