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Hi Bold Bakers!
IN THIS RECIPE: My mum’s recent take on a Mince Pies recipe… but with a coconut topping. Trust me, you have to try them to believe them — I wasn’t on board with the idea of them out of tradition, but now I don’t know if I can live without them ever again! Plus, it’s an easy recipe and you’ll end up with 12 pies for yourself everyone you love.
I love mixing things up in the kitchen, trying new things, and experimenting with different flavors — but when it comes to my Christmas meal, I’m a bit of a stickler. I like to keep it traditional and, preferably, my mum would be making it! And it all starts with traditional mincemeat.
Saying that, when I went home for Christmas one year, my mum made these coconut mince pies. As I said before, I do not like change in my Christmas meal. I was not happy with this new alternative to a traditional pie that should be pastry on top and bottom. Nothing else.
And then I tasted them.
And then I was hooked.
I must have eaten a dozen myself over the holidays. I’m pretty sure it was that coconut topping that kept me coming back for more. They were addictive, to say the least.
Thankfully, my mum shared the recipe with me. Now, I strongly recommend you change things up this holiday season with Mammy Stafford’s Not-So-Traditional Mince Pies!
What Are Mum’s Mince Pies?
Traditional mince pies are sweet pies filled with dried fruit and spices, called “mincemeat,” and they’re served around Christmas time. My traditional mince pies are a favorite and (usually) a Christmas staple. These are a bit different; instead of a full pastry all around, the top is a delicious coconut sponge.
What You Need To Make Mum’s Mince Pies With Coconut Topping
- Measuring cups and spoons
- 12-hole cupcake pan
- 3 ½ inch round cutter
How Do I Make Mince Pies With Coconut?
These individual mince pies are the perfect way to end a cozy Christmas. Here’s how you make them — don’t forget to get the full, printable recipe, further down on the page:
- Preheat your oven to 350°F (180°C) and lightly grease your cupcake pan.
- Roll your pastry out on a floured surface until it is about ¼-⅛ inch thick. Cut out circles using a 3 ½ inch round cutter and line your cupcake pan with the circles. Re-roll the pastry until it is all used. Place the pan and the pastry circles into the fridge.
- For the coconut topping, place the flour into a mixing bowl and rub in the butter with either your fingers or a table fork. Then, beat in the eggs and coconut until creamy and well combined.
- Get your cupcake pan out of the fridge and put a spoonful of mincemeat into the pastry-lined pan, filling it almost to the top.
- Top with a spoonful of the coconut sponge to seal in the mincemeat.
- Bake for about 30-35 minutes, or until golden brown.
Gemma’s Pro Chef Tips For Making Mum’s Mince Pies With Coconut Topping
- Make your own mincemeat using my traditional mincemeat recipe. It’s cheaper and has a much better flavor!
- For the pastry, use my No-Fail Pie Crust, or for something extra buttery and indulgent, try my Easy Puff Pastry.
- Make, bake and freeze. Then On Christmas Day, take them out of the freezer, thaw, and pop them into a hot oven 350oF (180oC) for roughly 12-15 minutes.
- Use butter when making your pastry, not margarine. Butter will yield you the best results
- Desiccated coconut is also known as shredded or grated coconut.
How Do I Store Mince Pies With Coconut Topping?
These pies can be frozen and stored for up to 8 weeks! Re-heat and eat whenever you want. Make them ahead, so your holiday meal is a little less hectic.
Get More Holiday Recipes!
- Chewy Sugar Cookies Recipe
- Classic Snowball Cookies
- Chocolate Crinkle Cookies
- Mincemeat
- Mincemeat Christmas Pudding
Have you seen my two new cookie lists? Check out The Top 10 Classic Christmas Cookies and the Top Holiday Cookies of 2021!
Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!
Try These Recipes!
Mum's Mince Pies recipe with Coconut Topping
Ingredients
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 12 hole cupcake pan.
- Roll out the pastry on a floured surface to a roughly ¼-⅛ inch thick. Cut out with a 3 ½ inch round cutter and line your cupcake pan with the circles. Re-role pastry until it's all used. Place in the fridge.
- For the coconut topping, place the flour in a mixing bowl and rub in the butter, with your fingers or a table fork.
- Using all in one method beat together the flour mixture with the eggs and coconut until creamy and well combined.
- Put a spoonful of mincemeat into the pastry-lined pan, filling it almost to the top.
- Top with a spoonful of the coconut sponge to seal in the mincemeat.
- Bake for 30-35 minutes or until golden brown.
- Warm gently before serving with whipped cream. These can easily be frozen when cold for up to 8 weeks. Re-heat and eat.
can I use the coconut sponge on its own?
These little pies were totally a hit this Christmas! The pastry shell was flaky, buttery, and soft-ish, while the crisp coconut topping lent the dish a satisfying texture, especially when paired with the soft mincemeat. I served them with coconut whipped cream for a little extra – the flavor combination was delicious! I’ll definitely be making these again!
These look delicious! I’ll definitely be trying them out for my holiday spread this year.