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.
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
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.
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.
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.
Chocolate Almond Coconut Pie Bites
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
Disclosure: This post is sponsored by Athens Foods, but all opinions expressed are always my own.
Elizabeth McGuire
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?
Barbara Schieving
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!
Susan Corcoran
Will these freeze for later consumption?
Barbara Schieving
Hi Susan – I haven’t tried it, but I assume they would freeze well. Let me know if you try it.
Lorraine @ Not Quite Nigella
Mum these are adorable! They look so tasty and so great for entertaining too 😀 xxx
2 Sisters Recipes
We adore almond joy candy bars and mini Fillo cups. Can’t wait to try this recipe! Thanks Barbara!