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    Home » Recipes » Dessert

    Mini Chocolate Almond Coconut Pies

    Published by Melissa on November 13, 2017 | Updated June 10, 2022 | 6 Comments

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    Chocolate Almond Coconut Pies are a delicious, bite sized treat. They’re perfect any time of the year, but especially as a holiday dessert! If you like Almond Joy candy bars, you’ll love this mini coconut pies recipe.

    cake platter holding bite sized chocolate almond coconut pies

    I’ve teamed up with Athens Foods for today’s post. These luscious, adorable mini pie bites are super easy to make. They’re perfect when you’re short on time, or if you dread making pie crust.

    Making Bite Sized Chocolate Almond Coconut Pies

    mini fillo shells on a baking sheet, ready to be filled with coconut pie filling

    Athens pre-made, recipe-ready Mini Fillo Shells are the “crust” for these mini pies. You’ll find the Mini Fillo Shells in the freezer section at the supermarket. The crisp and flaky shells come in little plastic trays so the shells don’t get crushed or broken.

    The recipe also uses cream of coconut – not to be confused with coconut milk. You’ll find cream of coconut in the drink-mix section at the supermarket. Most commonly used for making drinks such as piña  coladas, the cream of coconut gives these coconut pie bites even more great coconut flavor. 

    A tray of Chocolate Almond Coconut Pie Bites

    To dress up the mini coconut pies for a party, I added a dollop of rich chocolate ganache on top. The bites are finished with a sprinkle of toasted coconut and almonds.

    They’re a great mix of crunchy and creamy. And the combo of coconut, chocolate and almond is a classic.

    Not only are these Chocolate Almond Coconut Pie Bites easy-to-make, they're easy for your guests to eat, and easy for you to serve.

    This Chocolate Almond Coconut Pies recipe is easy-to-make, and the coconut pies are easy for your guests to eat, and easy for you to serve.

    Serving Suggestions for Bite Sized Coconut Pies

    The bite sized Chocolate Almond Coconut Pies  would be the perfect addition to a pie buffet for Thanksgiving, Christmas, or New Years Eve. Serve them along side Chocolate Covered Frozen Key Lime Pie Bites, Cranberry Pecan Pie Bites, and Dutch Caramel Apple Pie Bites and wow your guests.

    cake platter holding bite sized chocolate almond coconut pies
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    5 from 2 votes

    Chocolate Almond Coconut Pie Bites

    Additional Time25 mins
    Total Time25 mins
    Course: Dessert
    Servings: 30 mini pie bites
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 packages 15 count, each Athens® Mini Fillo Shells
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • pinch of saslt
    • ½ cup whole milk
    • ¼ cup cream of coconut
    • 1 egg yolk
    • 1 tablespoon butter
    • ⅔ cups flaked sweetened coconut toasted, divided
    • ½ teaspoon vanilla
    • 2 tablespoons heavy cream
    • 4 ounces semi-sweet or milk chocolate finely chopped
    • ¼ cup sliced almonds toasted and slightly crushed

    Instructions

    • Place Mini Fillo Shells on a rimmed baking sheet lined with parchment paper or a Silpat.
    • In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk and cream of coconut until the sugar is dissolve. Whisk in egg yolk. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Remove from heat.
    • Gently stir in butter until melted. Stir in ½ cup toasted coconut and vanilla.
    • Divide the mixture evenly among the 30 Mini Fillo Shells.
    • In a microwave-safe dish, heat heavy cream on 50% power until it just starts to boil. Stir in chocolate until melted and smooth. If necessary, microwave in 20-second intervals on 50% power until melted and smooth.
    • Pour a small amount of melted chocolate on top of each mini pie. Sprinkle with remaining toasted coconut and almonds. Refrigerator for at least 1 hour before serving.

    Notes

    Note: To toast almonds and coconut: Preheat oven to 325°F. Spread coconut in a thin layer on a rimmed baking sheet and bake 5 to 10 minutes, stirring occasionally, until coconut starts to brown. Repeat with almonds.

    Disclosure: This post is sponsored by Athens Foods, but all opinions expressed are always my own.

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    titled photo collage (and shown): Chocolate Almond Coconut Pie Bites
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Elizabeth McGuire

      December 04, 2021 at 11:52 pm

      Do you let the the mixture that goes in the mini pies cool before you pour the chocolate on top? 

      And when you say add in the cream with the chocolate do you mean the heavy cream mixed in with the chocolate?

      Reply
      • Barbara Schieving

        December 05, 2021 at 5:24 am

        Hi Elizabeth – the mixture cools pretty quickly so there’s no need to let it cool before pouring the chocolate on top. Heat the heavy cream in a small microwave-safe dish and then add the finely chopped chocolate to the hot heavy cream and stir. Enjoy!

        Reply
    2. Susan Corcoran

      February 13, 2018 at 11:12 am

      Will these freeze for later consumption?

      Reply
      • Barbara Schieving

        February 13, 2018 at 11:22 am

        Hi Susan – I haven’t tried it, but I assume they would freeze well. Let me know if you try it.

        Reply
    3. Lorraine @ Not Quite Nigella

      November 16, 2017 at 3:08 pm

      Mum these are adorable! They look so tasty and so great for entertaining too 😀 xxx

      Reply
    4. 2 Sisters Recipes

      November 14, 2017 at 12:51 pm

      We adore almond joy candy bars and mini Fillo cups. Can’t wait to try this recipe! Thanks Barbara! 

      Reply

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