Mum’s Mince Pies with Coconut Topping are a delightful twist on a classic holiday treat, blending rich, spiced mincemeat with a golden, crumbly crust. The star of the show is the toasted coconut topping, adding a nutty sweetness and a satisfying crunch that contrasts beautifully with the soft, fruity filling. In just 20 minutes of prep and 30 minutes of baking, you’ll have a batch of these irresistible pies ready to fill your kitchen with the warm, comforting aroma of cinnamon and coconut. Perfect for sharing or savoring solo, they’re a festive indulgence that feels both nostalgic and fresh.
Every bite of these mince pies is a textural symphony, from the buttery pastry to the juicy mincemeat and the crispy coconut flakes. The flavors are equally harmonious, with hints of citrus, spice, and caramelized coconut creating a truly memorable dessert. Whether you’re baking for a crowd or treating yourself, these pies are a guaranteed crowd-pleaser that’s as easy to make as it is delicious. Whip them up in under an hour and enjoy the magic of a homemade treat that’s sure to become a new holiday favorite.
Ingredients for Mum’s Mince Pies with Coconut Topping
- 1 recipe pie crust (store-bought or homemade)
- ½ cup (2½ oz/71g) all-purpose flour
- ½ cup (4 oz/115g) butter (room temperature, or substitute with margarine)
- ½ cup (4 oz/115g) granulated sugar
- 2 large eggs (lightly beaten)
- ½ cup (1½ oz/43g) unsweetened desiccated coconut
- 1 recipe mincemeat (about 2 cups, store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 12-hole cupcake pan.
- Prepare the pastry: Roll out the pastry on a floured surface to about ¼-⅛ inch thick. Cut out 3½-inch circles using a round cutter and line the cupcake pan with them. Re-roll the pastry scraps until all is used. Place the pan in the fridge to chill.
- Make the coconut topping: In a mixing bowl, rub the flour and butter together using your fingers or a fork until it resembles breadcrumbs.
- Combine the topping: Add the eggs and coconut to the flour mixture. Beat until creamy and well combined.
- Assemble the pies: Spoon a generous amount of mincemeat into each pastry-lined hole, filling almost to the top. Top with a spoonful of the coconut mixture to seal in the mincemeat.
- Bake: Place in the oven and bake for 30-35 minutes, or until the topping is golden brown.
- Serve: Warm gently before serving with whipped cream. Storage tip: These pies can be frozen for up to 8 weeks. Reheat and enjoy!
Serving Suggestions for a Festive Touch
Mum’s Mince Pies with Coconut Topping are delightful on their own, but you can elevate them with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive flair, dust them lightly with powdered sugar before serving. Pair with a cup of tea or mulled wine for a cozy treat!
Storage & Reheating Tips
These mince pies can be stored in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. To freeze, place them in a freezer-safe container or bag for up to 8 weeks. When ready to enjoy, reheat them in the oven at 300°F (150°C) for 10-12 minutes until warm—avoid the microwave to keep the pastry crisp.
Recipe Variations to Mix It Up
Try swapping the coconut topping for a classic crumble topping using flour, sugar, and butter. For a nutty twist, add chopped almonds or pecans to the sponge mix. If you prefer a richer flavor, drizzle the baked pies with a simple glaze made from powdered sugar and milk.
Time-Saving Tips for Busy Bakers
Save time by using store-bought pie crust instead of making your own. You can also prepare the coconut topping a day ahead and store it in the fridge until you’re ready to bake. To speed up the chilling process, pop the pastry-lined pan in the freezer for 10 minutes instead of the fridge.
Common Questions Answered
Can I use sweetened coconut? Yes, but reduce the sugar slightly to balance the sweetness. What if I don’t have a cupcake pan? A muffin tin works just as well. Is there a vegan option? Substitute the butter and eggs with plant-based alternatives like coconut oil and flax eggs for a delicious vegan version.
Mum’s Mince Pies with Coconut Topping
Ingredients
pie crust
- ½ cup all purpose flour 2½ozs/71g
- ½ cup butter room temperature, 4oz/115g
- ½ cup granulated sugar 4oz/115g
- 2 large eggs lightly beaten
- ½ unsweetened desiccated coconut 1½oz/43g
mincemeat
- 2 cups mincemeat
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.
