Coconut Cream Pie Cookie Cups

Looking for the perfect 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. Easy coconut cream filling is made with instant pudding- no eggs or cooking required.

Mini coconut cream pies are perfect for parties, holidays, or anytime you need a quick and easy dessert!

Mini Coconut Cream Pies

These mini pies have everything you love about a traditional coconut cream pie, but in a cute, portable form. They’re easy to make, packed with coconut flavor, and irresistibly creamy. Plus, they’re a total crowd-pleaser!

Mini coconut cream pies feature super-easy, no-cook, no-egg, coconut cream filling made with instant pudding and coconut milk. This easy coconut cream pie recipe is perfect for any occasion!

If you love coconut cream pie, you will 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 everything you love about coconut cream pie, but made so much easier:
  • No eggs
  • No stovetop cooking of the filling
  • Just mix, fill, and chill!
• These are adorable, individual-sized treats, ready in half an hour
• Whether you’re looking for a fun spring or summer dessert, a potluck favorite, or just a simple sweet treat, these cookie cups will be your new go-to recipe.

Ingredients You’ll Need:

To make these Mini Coconut Cream Pie Cookie Cups, you’ll need just a handful of simple ingredients:

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
• ½ cup sweetened shredded coconut (optional)

Topping:

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

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 standard muffin pan with baking spray and set aside.
3. In a food processor, combine flour, sugar, and salt. Pulse a few times to combine.
4. Add cold cubes of butter and pulse.
5. If it looks dry and sandy, add a tablespoon of water and pulse until the dough begins to come together. If needed, add one more tablespoon of water and pulse until a dough forms.
6. Roll the dough into about 1 ½ -inches balls and press them into the cavities of a muffin pan, creating a cup shape.
7. Bake for about 16–18 minutes or until lightly golden brown. It will rise during baking, so when you remove them from the oven, while still warm, press again to create a cavity. Let them cool 5-10 minutes before removing from the pan. Transfer to a rack to cool completely.

Step 2: Prepare the Coconut Cream Filling

1. In a medium bowl, whisk together the instant pudding mix and coconut milk until thickened
2. Fold in ½ cup toasted shredded coconut. This step is optional. If you want to keep your filling smooth, do not add shredded coconut to it. For rich coconut flavour, generously sprinkle with toasted coconut on top of the whipped cream. That way cream filling will stay smooth and silky, and the toasted coconut stays crunchy, especially if you use coconut flakes instead of shredded coconut.

Step 3: Assemble the Cookie Cups

• Spoon the coconut cream filling into the cooled cookie cups.
• Top each with a swirl of whipped cream and a sprinkle with toasted coconut.
• Refrigerate the cookie cups for at least 30 minutes to set before serving.
• Enjoy!

Tips for Perfect Mini Coconut Cream Pies

• Toast the Coconut: Toasting the shredded coconut or coconut flakes brings out the flavour and adds a delightful crunch.
• Use High-Quality Coconut Milk: Full-fat coconut milk gives the best creamy texture.
• Make Ahead: You can prepare the cookie cups a few days ahead of time
• Topping: Garnish with whipped cream and sprinkle generously with toasted coconut when ready to serve. This will keep the coconut extra crunchy and the cream smooth and fresh.
• Storage: keep them in an air-tight container for 4-5 days.

More Coconut Dessert Ideas You’ll Love:

Old-Fashioned Coconut Cream Pie
Almond-Coconut Cake
Homemade Almond Joy Candy Bars
Dreamy Creamy Coconut Bars

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