Mini coconut cream bites

Mini coconut cream biteMy love of miniature things borders on obsession—and that includes mini foods. So when I saw these mini coconut cream bites, I knew I needed to try making them. The graham cracker crust is super simple to make, and the pudding is so tasty, you might just find yourself consuming the extra pudding spoon after spoon.

These bites are perfect if you don’t want to eat an entire coconut cream pie and just want a nibble. But don’t worry—I won’t judge if you decide to eat your entire batch of these. They’re that good.

MINI COCONUT CREAM BITES
Servings: Makes about 18-20 bites

Ingredients:
1 cup graham cracker crumbs
6 tablespoons melted butter
¼ cup powdered sugar
1 package Jello vanilla instant pudding
1 cup cold milk
1 cup Cool Whip, thawed
¾ cup sweetened flake coconut

Mini coconut cream biteDirections:

  1. Preheat the oven to 350°F.
  2. Grease two mini muffin pans with non-stick spray.
  3. In a medium-size bowl, mix together the graham cracker crumbs, powdered sugar, and butter with a spoon. If you find that it’s too much butter based on your preferences, melt the butter and slowly add it to the crumbs, a little bit at a time, making sure it’s not too wet. You ideally want a soft dough that sticks together slightly when you try to form a ball—not a wet dough.
  4. Evenly distribute the graham cracker mixture into the mini muffin cups. Press along the bottom and sides to make a cup shape. Do not make the bottom too thick or the butter might pool when cooking.
  5. Bake for 5 minutes, or until the top edges start to get golden brown. Let cool completely in the pan.
  6. When cool, use a knife to loosen the cups and pop them out of the muffin pan. Set them aside.
  7. Whisk together the pudding mix and milk in a medium bowl for about 2 minutes. Stir in ½ cup of Cool Whip and ½ cup coconut.
  8. Place the pudding mixture in a plastic sandwich bag and cut the bottom corner off. Fill each cup with the pudding (or you can just use a spoon to place a spoonful into each cup).
  9. Refrigerate the cups until the pudding is firm.
  10. Toast the remaining coconut by heating the oven to 350°F, spreading the coconut onto a baking pan in a single layer, and baking it for 3-5 minutes (or until lightly browned). Make sure you stir frequently so it doesn’t burn.
  11. When the pudding has set, remove the cups from the refrigerator and top with a sprinkle of toasted coconut and a small dollop of Cool Whip (right before serving). Finish off with another sprinkle of the toasted coconut.

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