Coconut Cream Pie Cups
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Coconut Cream Pie Cups

with Toasted Graham Crumble

We've deconstructed the classic coconut cream pie to create 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
Cooking Time20 minutes


/ serving 4 people

1 cup

Graham Cracker Crumbs

(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)

1 unit(s)

Coconut Milk

2 unit(s)


(Contains Egg)

4 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

½ cup

White Sugar

8 tbsp

Shredded Coconut

(Contains Sulphites)

237 mL


(Contains Milk)

113 mL


(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

¼ tsp



Nutrition Values

Calories760 kcal
Fat49 g
Saturated Fat38 g
Carbohydrate66 g
Sugar37 g
Dietary Fiber3 g
Protein12 g
Cholesterol165 mg
Sodium400 mg
Trans Fat0.5 g
Potassium400 mg
Calcium600 mg
Iron2.5 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 Spoons
Measuring Cups
Large Non-Stick Pan
Small Bowl


  • 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 and 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.
  • Bring 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.
  • 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.
  • 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 with 3 more bowls or cups.
  • Repeat the layering process 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-1hr.