Break graham cracker into pieces and put in blender or food processor.
Add the rest of the ingredients for the crust and pulse until graham crackers are finely ground.
Spoon graham cracker mixture in a mini cupcake tin. Flatten crust.
Bake crusts for 5 minutes. Place in the fridge to cool while making the filling.
Add all ingredients for filling to a blender and blend until smooth.
Take crusts out of the fridge and spoon in filling. Flatten tops with a knife or spatula.
Bake for 10-12 minutes or until a toothpick comes out clean from center.
Let chill for 2-3 hours or, preferably, overnight.
* If you plan on making coconut whipped cream, put the can in the fridge overnight and reserve the hardened cream for the whipped cream and use the liquid for the pie filling!I follow Minimalist Baker's recipe for coconut whipped cream.