Blueberry Coconut Mini Pies

Serves (serves 12)     adjust servings


    (serves 12)

    • 12 mini graham cracker crusts (2 packages)
    • 8-ounce cream cheese
    • 1/3 C Sugar
    • 1 Tbls Milk
    • 2 C Cool Whip (thawed)
    • 21-ounce can LUCKY LEAF® Premium Blueberry Pie Filling
    • 1 C Coconut Flakes, small and large flakes (I used unsweetened)


    1. Toast your coconut either on the stove top in a large skillet over medium heat or in the oven on a cookie sheet at 350 for 5 minutes. Remove and cool.
    2. Cream the sugar, milk, and cream cheese until smooth.
    3. Fold in the Cool Whip and blueberry pie filling. The color should be uniform and no white should remain. Fold in 3/4 of the toasted coconut.
    4. Place the mini crusts on to a cookies sheet and spoon the filling into them. Top with a sprinkle of the leftover coconut, cover and chill in the fridge for 2 hours.


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