Coconut Cream Pie Cookie Cups

In search of the right 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. Straightforward coconut cream filling is made with instantaneous pudding- no eggs or cooking required.

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

Mini Coconut Cream Pies

These mini pies have all the pieces you like a couple of conventional coconut cream pie, however in a cute, moveable type. They’re straightforward to make, full of 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 instantaneous pudding and coconut milk. This straightforward coconut cream pie recipe is ideal for any event!

When 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 all the pieces 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 searching for a enjoyable spring or summer time dessert, a potluck favourite, or only a easy candy deal with, these cookie cups might be your new go-to recipe.

Components You’ll Want:

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

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) package deal instantaneous 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

Find out how to Make Coconut Cream Pie Cookie Cups

Step 1: Make the Cookie Cups

1. Preheat your oven to 350°F (175°C).
2. Spray a normal muffin pan with baking spray and put aside.
3. In a meals processor, mix flour, sugar, and salt. Pulse a number of occasions to mix.
4. Add chilly cubes of butter and pulse.
5. If it appears 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 should rise throughout baking, so once 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 maintain your filling clean, don’t add shredded coconut to it. For wealthy coconut flavour, generously sprinkle with toasted coconut on high of the whipped cream. That method cream filling will keep clean and silky, and the toasted coconut stays crunchy, particularly for those who use coconut flakes as an alternative 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 not less than half-hour to set earlier than serving.
• Take pleasure in!

Ideas 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 may put together the cookie cups a number of days forward of time
• Topping: Garnish with whipped cream and sprinkle generously with toasted coconut when able to serve. It will maintain the coconut additional crunchy and the cream clean and contemporary.
• Storage: maintain them in an air-tight container for 4-5 days.

Extra Coconut Dessert Concepts You’ll Love:

Previous-Long-established Coconut Cream Pie
Almond-Coconut Cake
Do-it-yourself Almond Pleasure Sweet Bars
Dreamy Creamy Coconut Bars

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