Pre-heat oven to 450°F.
Roll and cut out 12 circles of pie crust dough.
Place each circle in muffin tray to create mini pie cups.
Prick bottom of crust with a fork or fill with pie weights.
Bake in oven for 9 to 11 minutes or until lightly browned.
While crusts are baking, melt chocolate chips with milk using a double boiler.
Remove muffin tray when baking is complete.
Scoop a heaping teaspoon of the chocolate ganache into each of the mini crust cups and let cool.
In mixing bowl, whisk together the instant pudding mix with the milk until smooth.
Once the crusts with chocolate are cool, scoop a heaping tablespoon of the pudding into each crust.
Top with another heaping tablespoon of whipped cream.
Garnish each bite with the toasted coconut flakes.
Blind baking crust instructions are from Trader Joe's frozen Pie Crust. Pudding instructions are from the Jell-O Coconut Cream Instant Pudding and Pie Filling (3.4 oz) package instructions.