Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup milk (or more as needed)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional: toasted coconut flakes for garnish

Instructions

1. 1. In a small bowl, combine graham cracker crumbs and melted butter. Press about 2 tablespoons of the mixture into the bottom of each mini mason jar or dessert cup. Refrigerate while preparing filling.
2. 2. In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes. Remove from heat.
3. 3. Stir in shredded coconut and vanilla extract. If the mixture is too thick, add milk a tablespoon at a time until smooth. Let cool slightly for 5 minutes.
4. 4. Pour the filling into the prepared jars over the crust, dividing evenly. Refrigerate for at least 2 hours until set.
5. 5. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
6. 6. Pipe or spoon the whipped cream onto the chilled pies. Garnish with toasted coconut flakes. Serve cold.