Irresistible Coconut Cream Pie Cookie Cups: A Bite-Sized Dessert Delight!

If you’re on the hunt for a delightful small-sized coconut dessert, look no further than these Coconut Cream Pie Cookie Cups. They boast a buttery sugar cookie base filled with a smooth coconut cream and are finished with whipped cream and a sprinkle of toasted coconut. The filling is a breeze to prepare using instant pudding, requiring no eggs or cooking.

These miniature coconut cream pies are ideal for gatherings, festive seasons, or when you’re in need of a dessert that’s both quick and delicious!

Delightful Miniature Coconut Cream Pies

These small delights pack all the classic flavors of a traditional coconut cream pie into a fun, bite-sized version that’s simple to prepare and loaded with creamy coconut goodness. They’re guaranteed to impress at any event!

Featuring a hassle-free coconut cream filling that requires no cooking or eggs, these mini pies use instant pudding mixed with coconut milk for a foolproof treat any time.

For those who adore coconut cream pie, these Mini Coconut Cream Pie Cookie Cups will sweep you off your feet with their combination of crispy cookie shells and rich coconut filling.

Reasons to Adore This Coconut Cream Pie Cookie Cups Recipe

• The coconut cookie cups simplify the classic coconut cream pie into an easy-to-make dessert:

  • No eggs required
  • No need to cook the filling on the stovetop
  • Simply mix, fill, and chill!

• These charming, individual treats can be ready in just 30 minutes
• Perfect for a delightful dessert in spring or summer, a hit at potlucks, or as a simple treat, these cookie cups will become your favorite go-to recipe.

Ingredients Needed:

Here’s what you’ll need to create these Mini Coconut Cream Pie Cookie Cups:

For the Cookie Cups:

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

For the Coconut Cream Filling:

• 1 (3.4 oz) package of instant vanilla pudding mix
• 1 (14 oz) can of coconut milk
• ½ cup of sweetened shredded coconut (optional)

For the Topping:

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

How to Prepare Coconut Cream Pie Cookie Cups

Step 1: Crafting the Cookie Cups

1. Heat your oven to 350°F (175°C).
2. Grease a standard muffin pan and set it aside.
3. In a food processor, mix flour, sugar, and salt. Pulse a few times to blend.
4. Add the chilled cubes of butter and pulse.
5. If the mixture seems dry, add a tablespoon of water and pulse until it starts to clump together. Add another tablespoon of water if necessary and pulse until a dough forms.
6. Form the dough into roughly 1 ½-inch balls and press them into the muffin pan to shape the cups.
7. Bake for about 16–18 minutes until the edges are lightly golden. The dough will puff up while baking, so press it down again while it’s warm to redefine the cup shape. Let them cool for 5-10 minutes before removing from the pan and transferring to a cooling rack.

Step 2: Making the Coconut Cream Filling

1. In a medium bowl, whisk the instant pudding mix with coconut milk until it thickens.
2. Optionally fold in ½ cup of toasted shredded coconut. If you prefer a smoother filling, skip the shredded coconut and just top the whipped cream with plenty of toasted coconut for a crunchy texture.

Step 3: Assembling the Cookie Cups

• Fill the cooled cookie cups with the coconut cream mixture.
• Add a swirl of whipped cream and a sprinkle of toasted coconut on each.
• Chill the cookie cups in the refrigerator for at least 30 minutes to set before serving.
• Enjoy your delightful mini coconut cream pies!

Tips for Crafting Perfect Mini Coconut Cream Pies

• Toast the Coconut: Enhance the flavor and add a satisfying crunch by toasting the shredded coconut or coconut flakes.
• Opt for High-Quality Coconut Milk: Using full-fat coconut milk ensures a rich, creamy texture.
• Prepare in Advance: The cookie cups can be made a few days before you need them.
• Fresh Topping: Add the whipped cream and toasted coconut just before serving to keep the coconut crunchy and the cream smooth.
• Storing: Store the mini pies in an airtight container for up to 4-5 days.

Explore More Coconut Dessert Ideas:

Classic Coconut Cream Pie
Almond Coconut Cake
Homemade Almond Joy Bars
Heavenly Creamy Coconut Bars