Instructions

To 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.

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.

Assembling:

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