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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.

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.

Find it online: https://www.receipster.com/coconut-cream-pie-cookie-cups-2/

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