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Coconut Cream Pie Cups
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Coconut Cream Pie Cups

Coconut Cream Pie Cups

Serves 4 | with Toasted Graham Crumble

We've deconstructed the classic coconut cream pie into delicious individual servings. Layers of crunchy graham crumble and velvety smooth coconut custard are finished off with a generous toasted coconut topping.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour


/ serving 4 people

1 cup

Graham Cracker Crumbs

(Contains Gluten)

400 mL

Coconut Milk

2 unit


(Contains Egg)

3 tbsp


18 tsp

White Sugar

8 tbsp

Shredded Coconut

(Contains Sulphites)

½ cup


(Contains Milk)

113 mL


(Contains Milk)

Not included in your delivery

¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories880 kcal
Fat68 g
Saturated Fat40 g
Carbohydrate72 g
Sugar40 g
Dietary Fiber9 g
Protein10 g
Cholesterol150 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Make coconut custard

Before starting, gather all required tools. Whisk together 1/2 cup milk, 3 tbsp cornstarch, 1 egg and 1 egg yolk in a large bowl until smooth. (TIP: To separate the yolk from the white, slightly crack the egg, then use your hands to cradle the egg yolk and remove it from the white. Set aside. Add coconut milk, 1/3 cup sugar and 1/4 tsp salt to a large pot. Bring to a simmer over medium heat, stirring constantly, until sugar dissolves, 4-5 min. Slowly whisk 1/2 cup hot coconut milk mixture into the bowl with milk and eggs until smooth. Pour mixture back into the pot with remaining coconut milk mixture.

Finish custard and make graham crumble

Bring custard to a gentle boil over medium, stirring constantly with a spatula, until custard thickens. Once thickened, immediately remove from the heat. Heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter, then swirl the pot until melted, 1 min. Stir in graham cracker crumbs and 1/4 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat, then transfer crumble to a small bowl.

Toast coconut and whip cream

Heat the same pan over medium-high. When hot, add coconut to the dry pan. Toast, stirring often, until golden brown, 3-4 min. (TIP: Keep your eye on coconut so it doesn’t burn!) Transfer to another small bowl. Whip cream and 2 tsp sugar in a large bowl using a hand whisk or electric mixer until stiff peaks form, 1-2 min.

Finish cream and serve

Spoon 2 tbsp graham crumble into the base of a small bowl or cup. Top with 4 tbsp coconut custard, then sprinkle 1 tbsp toasted coconut over top. Repeat the layering process in 3 more bowls or cups with remaining graham crumble, remaining coconut custard and remaining toasted coconut. Dollop whipped cream over finished cups. Place in the fridge to chill before serving, 30 min-1 hr.

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