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Coconut Cream Pie Cookie Cups – Easy Mini Coconut Desserts

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These Coconut Cream Pie Cookie Cups feature buttery sugar cookie crusts filled with creamy coconut pudding and topped with whipped cream and toasted coconut. This easy mini dessert uses instant pudding for a simple, delicious bite-sized treat.

  • Total Time: 0 hours
  • Yield: 12 mini pies

Ingredients

Scale

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 instant vanilla pudding mix
  • 1 (14 oz) can coconut milk
  • 1/2 cup sweetened shredded coconut (optional)

Topping:

  • 1/2 cup toasted coconut flakes (or shredded coconut)
  • 1 1/2–2 cups whipped cream

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C).
  2. Prepare the muffin pan: Spray a standard muffin pan with baking spray and set aside.
  3. Mix the dry ingredients: In a food processor, combine the flour, sugar, and salt. Pulse a few times to combine.
  4. Add the butter: Add the cold, cubed butter and pulse.
  5. Form the dough: If the mixture looks dry and sandy, add 1 tablespoon of iced water and pulse until the dough begins to come together. If needed, add another tablespoon and pulse until a dough forms.
  6. Shape the cookie cups: Roll the dough into balls about 1 1/2 inches in size. Press each ball into a muffin-pan cavity, shaping it into a cup.
  7. Bake and cool: Bake for about 16–18 minutes, or until lightly golden brown. While the cookie cups are still warm, press the centers again to create cavities if they have risen during baking. Let them cool for 5–10 minutes before removing them from the pan. Transfer to a rack and cool completely.
  8. Prepare the coconut cream filling: In a medium bowl, whisk together the instant pudding mix and coconut milk until thickened.
  9. Add optional coconut: Fold in 1/2 cup toasted shredded coconut if desired. For a smooth, silky filling, leave it out and reserve the toasted coconut for the topping.
  10. Fill the cookie cups: Spoon the coconut cream filling into the completely cooled cookie cups.
  11. Add the topping: Top each cup with a swirl of whipped cream and a sprinkle of toasted coconut.
  12. Chill and serve: Refrigerate the cookie cups for at least 30 minutes to set before serving.

Notes

  • The 1/2 cup shredded coconut in the filling is optional. Leave it out for a smoother texture.
  • For extra coconut flavor and crunch, sprinkle toasted coconut flakes over the whipped cream.
  • Press the cookie cups again while they are still warm if the centers have risen during baking.
  • Allow the cookie cups to cool completely before adding the filling.
  • Refrigerate for at least 30 minutes before serving so the filling can set.
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://recipebyemma.com/coconut-cream-pie-cookie-cups-easy-mini-coconut-desserts/