On the lookout for the proper bite-sized coconut dessert? These Coconut Cream Pie Cookie Cups have a buttery sugar cookie crust and creamy coconut filling, topped with a dollop of whipped cream and toasted coconut. Simple coconut cream filling is made with on the spot pudding- no eggs or cooking required.

Mini coconut cream pies are excellent for events, holidays, or anytime you want a fast and straightforward dessert!

Mini Coconut Cream Pies

These mini pies have every part you like a few conventional coconut cream pie, however in a cute, transportable type. They’re simple to make, filled with coconut taste, and irresistibly creamy. Plus, they’re a complete crowd-pleaser!

Mini coconut cream pies characteristic super-easy, no-cook, no-egg, coconut cream filling made with on the spot pudding and coconut milk. This simple coconut cream pie recipe is ideal for any event!

In the event you love coconut cream pie, you’ll fall head over heels for these Mini Coconut Cream Pie Cookie Cups with buttery cookie cups and luscious coconut cream filling.

Why You’ll Love These Coconut Cream Pie Cookie Cups Recipe

• Coconut cookie cups have every part you like about coconut cream pie, however made a lot simpler:
  • No eggs
  • No stovetop cooking of the filling
  • Simply combine, fill, and chill!
• These are lovable, individual-sized treats, prepared in half an hour
• Whether or not you’re in search of a enjoyable spring or summer season dessert, a potluck favourite, or only a easy candy deal with, these cookie cups might be your new go-to recipe.

Elements You’ll Want:

To make these Mini Coconut Cream Pie Cookie Cups, you’ll want only a handful of easy substances:

For the Cookie Cups:

• 1 cup butter- chilled and cubed
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1- 2 Tablespoons iced water

For the Coconut Cream Filling:

• 1 (3.4 oz) bundle on the spot vanilla pudding combine
• 1 (14 oz) can coconut milk
• ½ cup sweetened shredded coconut (optionally available)

Topping:

• ½ cup toasted coconut flakes (or shredded coconut)
• 1 ½-2 cups whipped cream

The right way to Make Coconut Cream Pie Cookie Cups

Step 1: Make the Cookie Cups

1. Preheat your oven to 350°F (175°C).
2. Spray an ordinary muffin pan with baking spray and put aside.
3. In a meals processor, mix flour, sugar, and salt. Pulse just a few occasions to mix.
4. Add chilly cubes of butter and pulse.
5. If it appears to be like dry and sandy, add a tablespoon of water and pulse till the dough begins to come back collectively. If wanted, add another tablespoon of water and pulse till a dough types.
6. Roll the dough into about 1 ½ -inches balls and press them into the cavities of a muffin pan, making a cup form.
7. Bake for about 16–18 minutes or till flippantly golden brown. It’ll rise throughout baking, so if you take away them from the oven, whereas nonetheless heat, press once more to create a cavity. Allow them to cool 5-10 minutes earlier than eradicating from the pan. Switch to a rack to chill utterly.

Step 2: Put together the Coconut Cream Filling

1. In a medium bowl, whisk collectively the moment pudding combine and coconut milk till thickened
2. Fold in ½ cup toasted shredded coconut. This step is optionally available. If you wish to hold your filling clean, don’t add shredded coconut to it. For wealthy coconut flavour, generously sprinkle with toasted coconut on prime of the whipped cream. That manner cream filling will keep clean and silky, and the toasted coconut stays crunchy, particularly in the event you use coconut flakes as a substitute of shredded coconut.

Step 3: Assemble the Cookie Cups

• Spoon the coconut cream filling into the cooled cookie cups.
• Prime every with a swirl of whipped cream and a sprinkle with toasted coconut.
• Refrigerate the cookie cups for no less than half-hour to set earlier than serving.
• Get pleasure from!

Suggestions for Good Mini Coconut Cream Pies

• Toast the Coconut: Toasting the shredded coconut or coconut flakes brings out the flavour and provides a pleasant crunch.
• Use Excessive-High quality Coconut Milk: Full-fat coconut milk provides the perfect creamy texture.
• Make Forward: You’ll be able to put together the cookie cups just a few days forward of time
• Topping: Garnish with whipped cream and sprinkle generously with toasted coconut when able to serve. This can hold the coconut further crunchy and the cream clean and recent.
• Storage: hold them in an air-tight container for 4-5 days.

Extra Coconut Dessert Concepts You’ll Love:

Outdated-Original Coconut Cream Pie
Almond-Coconut Cake
Selfmade Almond Pleasure Sweet Bars
Dreamy Creamy Coconut Bars

Print