Best Coconut Cream Pie Cookie Cups Recipe

ByDorothy Miller
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Did you know that 72% of people find baking a full pie from scratch intimidating, yet nearly everyone is willing to try a cookie?

It’s a statistic that got me thinking one rainy afternoon, staring at a bag of sweetened coconut and a longing for the creamy, dreamy flavor of my grandmother’s coconut cream pie. What if I could capture that nostalgic, luscious filling and nestle it into something a little less daunting, a little more fun? The answer, my dear readers, wasn’t in a pie tin. It was waiting to be baked in a muffin pan.

That’s how the quest for the absolute Best Coconut Cream Pie Cookie Cups Recipe began. I wanted to create a dessert that felt special enough for a Sunday dinner but simple enough for a Tuesday treat. A dessert that would make you feel like a master pastry chef without any of the stress. The result is a buttery, shortbread-like cookie cup that acts as the perfect edible vessel for a cloud of fluffy, coconut-infused cream.

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Coconut Cream Pie Cookie Cups

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A delightful twist on classic coconut cream pie, featuring buttery cookie cups filled with creamy coconut pudding and topped with whipped cream and toasted coconut.

  • Author: Dorothy Miller

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1 package (3.4 oz) instant coconut cream pudding mix
  • 2 cups cold milk
  • 1 cup sweetened shredded coconut, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin. In a bowl, cream butter and powdered sugar. Mix in flour until dough forms. Press dough into muffin cups to form shells. Bake for 12-15 minutes until golden. Let cool completely.
  2. Prepare pudding according to package directions using cold milk. Fold in 1/2 cup shredded coconut. Refrigerate until set, about 10 minutes.
  3. Toast remaining 1/2 cup coconut in a dry skillet over medium heat until golden, stirring frequently. Let cool.
  4. Whip heavy cream with granulated sugar and vanilla until stiff peaks form. Spoon pudding into cooled cookie cups, top with whipped cream, and sprinkle with toasted coconut. Serve chilled.

Notes

You can customize the seasonings to taste.

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Frequently Asked Questions

Can I use sweetened shredded coconut instead of flaked?

Absolutely! Sweetened shredded coconut will work just fine and will give the filling a slightly sweeter, more intense coconut flavor. The texture will be a bit finer, but it’s still utterly delicious.

My filling seems a bit runny. What did I do wrong?

Don’t worry! This usually happens if the pudding mixture wasn’t allowed to chill for long enough. The cornstarch needs that full chilling time to set up properly. Just pop the filled cookie cups back into the fridge for another 30-60 minutes, and they should firm up beautifully.

Can I make these ahead of time?

You sure can! These are a fantastic make-ahead treat. The baked cookie cups can be stored in an airtight container at room temperature for up to 2 days before filling. Once assembled, keep them refrigerated, and they’ll be perfect for enjoying within 2-3 days.

I don’t have a mini muffin tin. Can I use a regular muffin tin?

Of course! A regular muffin tin will create larger, deeper cookie cups. Just be sure to adjust the baking time—they will likely need a few extra minutes in the oven. Keep an eye on them until the edges are golden brown.

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