Homemade Raspberry Coconut Mini Pies: An Elegant Dessert Recipe

Indulge in the delicate charm of Raspberry Coconut Mini Pies, a sophisticated dessert that effortlessly elevates any occasion. Featuring a flaky, homemade pie crust, a rich and creamy coconut pudding filling, and crowned with fresh, sweet raspberries, these bite-sized treats are a true delight for the senses.

For many, grocery shopping is a chore, a necessary evil. But for the true food enthusiast, it’s an adventure! I confess, I’m one of those people who genuinely loves grocery shopping. There’s a thrill in discovering new-to-me ingredients, exploring different cuisines through their components, and gathering inspiration for the next culinary creation. I’d happily spend hours perusing the aisles for artisanal pasta or fresh sausage over a trip to a shoe store (seriously, what’s with all the ankle boots when all I want are classic, comfortable shoes?).

My passion for food-centric expeditions became even more pronounced when I moved back to Pittsburgh. While living in the countryside, specialty ingredients were often out of reach – if you couldn’t find it, that was simply the end of the story. Now, with access to a fantastic array of specialty markets, my culinary horizons have expanded exponentially. It was after one such inspiring shopping trip that the idea for these delightful Raspberry Coconut Mini Pies was born. My fondness for the rich, versatile flavor of coconut milk, combined with the vibrant allure of fresh raspberries, sparked the desire to create a bite-sized dessert that would truly impress. These aren’t just any mini pies; they’re an exquisite blend of homemade pie crust, a luscious coconut pudding, and the bright burst of whole raspberries, designed to bring a touch of elegance to your next gathering or simply brighten a quiet afternoon.

The Art of the Homemade Pie Crust: A Foundation of Flakiness

While convenience often calls for pre-made solutions, there’s an undeniable satisfaction and superior taste that comes from baking from scratch. Every component of these Raspberry Coconut Mini Pies is lovingly homemade, and that includes the flaky, tender pie crust. I’ve encountered many similar recipes that suggest using store-bought crusts, and while that’s perfectly acceptable for a quick fix, I genuinely believe that taking a few extra minutes to make this pie crust by hand is an effort that pays off in dividends. The texture and flavor are simply unparalleled, providing the perfect buttery base for our creamy filling.

Don’t let the thought of making pie crust intimidate you! This particular recipe is incredibly straightforward and comes together literally in minutes with the help of a food processor. The key is to keep your butter and water cold, which helps achieve that coveted flaky texture. After a brief chill in the refrigerator, the dough becomes wonderfully pliable. I’ve found it much easier to roll out the dough on a lightly floured surface and then use a 2-inch round cookie cutter to create individual circles. These circles are then gently pressed into the cups of a mini muffin pan, creating perfectly shaped shells ready for baking. This method is far less fiddly than attempting to press dough directly into the tiny molds, ensuring a consistent and beautiful result every time.

Velvety Coconut Pudding Perfection: A Tropical Escape

The heart of these mini pies lies in their lusciously smooth and richly flavored coconut pudding. Imagine the filling of a classic coconut cream pie, but without the meringue topping, allowing the pure, unadulterated coconut essence to shine. The secret to its intense flavor comes from two key ingredients: full-fat canned coconut milk and a touch of coconut extract. The coconut milk provides a creamy base and natural sweetness, while the extract amplifies that signature tropical taste, creating a pudding that is both comforting and exotic. This delightful filling pairs exquisitely with the vibrant tartness and sweetness of fresh raspberries, creating a harmonious balance of flavors and textures in every bite.

As the cold winter weather finally settles in, often bringing with it a longing for sunnier climes, these mini pies offer a delightful mental escape. One bite and you’ll be (mentally, at least!) transported to a tropical paradise, far away from the chill. Furthermore, during the festive season, when gingerbread and peppermint treats seem to pop up at every turn, these Raspberry Coconut Mini Pies offer a refreshing break from the traditional Christmas monotony. They introduce a sophisticated, unique flavor profile to your holiday dessert trays, making them stand out as a truly special offering that appeals to a wide range of palates. The balance of creamy coconut and bright raspberry is a welcome change, proving that elegant desserts don’t have to be overly complex.

Serving Suggestions and Why These Mini Pies Shine

These mini pies are not just delicious; they are incredibly versatile and perfect for a variety of occasions. Their individual size makes them ideal for dessert buffets, holiday parties, bridal showers, or even as a sophisticated treat for an afternoon tea. They’re easy to pick up, require no cutting, and offer a perfectly portioned indulgence. The vibrant red of the raspberries against the creamy white pudding and golden crust creates a visually stunning presentation that is sure to draw compliments. Whether you’re hosting a grand celebration or simply craving a refined sweet treat, these Raspberry Coconut Mini Pies fit the bill perfectly.

Beyond their elegance and exquisite taste, these mini pies offer a delightful contrast to many heavy desserts. They feel light yet satisfying, thanks to the refreshing quality of the raspberries and the creamy, but not overly rich, coconut pudding. This makes them a fantastic choice for a palate cleanser after a hearty meal or a lighter option when you want something sweet without feeling weighed down. The combination of textures – the crisp pastry, the smooth pudding, and the soft, juicy berry – adds another layer of enjoyment, ensuring every bite is a delightful experience. They are truly a testament to how simple, high-quality ingredients can come together to create something truly extraordinary.

Raspberry Coconut Mini Pies

Yield:
24 mini pies

Prep Time:
2 hours

Cook Time:
25 minutes

Total Time:
2 hours 25 minutes

Raspberry Coconut Mini Pies bring a bit of elegance to dessert tables with a homemade pie crust, creamy coconut pudding, and sweet whole raspberries. Perfect for parties or a sophisticated treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (4 ounces) cold unsalted butter, cut into 8 tablespoons
• 3-4 tablespoons cold water
• 1/4 cup finely shredded coconut
• 24 raspberries

Coconut Pudding

• 1 cup canned coconut milk*
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons cornstarch
• Pinch of salt
• 1 tablespoon unsalted butter
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Instructions

1. In a food processor with the blade attachment, pulse together the flour, sugar, salt, and butter until crumbly, about 3-4 pulses.
2. Add 3 tablespoons water. Pulse until the mixture clumps together and forms a dough. Add the extra 1 tablespoon water if it’s not coming together.
3. Form into two round disks and wrap in plastic wrap. Refrigerate for at least 30 minutes or until cold.
4. Preheat oven to 350F. Lightly grease a 24-cup mini muffin pan.
5. On a lightly floured surface (or between two sheets of plastic wrap), roll out one disk to 1/8-inch thickness.
6. Using a 2-inch round cookie cutter, cut out as many circles as you can. Gently press each circle into each muffin cup so it fills the bottom and sides. Gather up the dough scraps, reform a disk, and repeat. If the dough gets too warm, refrigerate 15 minutes. Repeat with the remaining disk.
7. Bake for 15-20 minutes or until golden brown (if they puffed up, use your thumb or end of a round handle to recreate the hole for the filling). Cool completely.
8. While the oven is still on, spread the shredded coconut on a baking sheet. Bake until toasted, about 5 minutes. Cool completely.
9. For the pudding: In a medium saucepan, warm the coconut milk and bring just to a boil. Remove from the heat and cover to keep warm.
10. Meanwhile, in a large bowl, beat the sugar and egg yolk at medium-high speed until thick and pale, about 2-3 minutes.
11. Reduce the speed to medium and beat in flour, cornstarch, and salt. Gradually pour in the warm coconut milk.
12. Return the mixture to the saucepan and boil until thickened, about 3-5 minutes. Remove from the heat and whisk in the butter until melted. Stir in the vanilla and coconut extracts. Cool for 15 minutes.
13. Transfer the pudding to a measuring cup with a spout (or a pastry bag fitted with a round tip). Fill each mini pie (refrigerate any leftovers). Top with toasted coconut and whole raspberries. Chill at least 1 hour before serving. Store in airtight container in the refrigerator for up to 3 days.

Notes

Before measuring coconut milk, stir it together as the solid and liquid may have separated in the can.

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Tips for Perfect Mini Pies and Storage

To ensure your Raspberry Coconut Mini Pies turn out perfectly every time, here are a few extra tips. When making the pie crust, remember that using very cold butter and ice water is crucial for a flaky texture. Don’t overmix the dough, as this can lead to a tough crust. If the dough becomes too warm while rolling, simply pop it back into the fridge for 10-15 minutes to firm up. For the coconut pudding, whisk continuously to prevent lumps and ensure a silky-smooth consistency. And as the note mentions, always stir your canned coconut milk well before measuring, as the solid cream can separate from the liquid. For optimal flavor and texture, chilling the assembled pies for at least an hour before serving allows the pudding to fully set and the flavors to meld beautifully. These mini pies can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for preparing ahead of a special event.

The delightful combination of crisp, buttery crust, creamy, tropical coconut pudding, and the bright burst of fresh raspberries creates a dessert that is both comforting and sophisticated. These mini pies are a testament to how simple, quality ingredients, when brought together with a little care, can create an unforgettable culinary experience. Whether you’re a seasoned baker or new to making pies, this recipe is designed to be accessible and rewarding. So, next time you’re planning a gathering or simply wish to treat yourself to something truly special, consider whipping up a batch of these elegant Raspberry Coconut Mini Pies. They are guaranteed to impress and leave a lasting, delicious memory.

More Raspberry Recipes For You

Raspberry Cheesecake Crumb BarsRaspberry Swirl Cheesecake Tart

Raspberry Fudge Sauce

Raspberry Rhubarb Jalapeno Jam

Disclosure: I was compensated by Whole Foods Market and Driscoll’s via the Kitchen PLAY network for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.