This no-bake lemon coconut mini pie recipe is creamy, zesty, and topped with coconut flakes. A refreshing 15-minute dessert perfect for summer!

Scale

1 cup graham cracker crumbs

4 tbsp melted butter

1 cup shredded coconut

1 can (14 oz) sweetened condensed milk

½ cup fresh lemon juice

1 tbsp lemon zest

1 cup whipped cream or topping

Cook Mode Prevent your screen from going dark

1. Mix graham cracker crumbs and melted butter. Press into muffin cups.

2. Whisk condensed milk, lemon juice, and zest until smooth.

3. Fold in whipped cream and spoon into crusts.

4. Top with shredded coconut.

5. Chill at least 2 hours before serving.

Toast the coconut for added flavor.

Line muffin tins with cupcake liners for easy removal.

Make ahead and refrigerate for up to 3 days.