Alright, let’s get one thing out of the way—Coconut Cream Pie Cookie Cups are the dessert you never knew you needed… until you tasted one. They’re like if coconut cream pie and sugar cookies had a baby—and then dressed it up in whipped cream and toasted coconut. Adorable and dangerously addictive.

Ever had a dessert that made you pause mid-bite and say, “Okay, what just happened in my mouth?” Yeah, this is that dessert.

I made these on a whim for a friend’s potluck. Thought they’d be a “cute little treat.” Spoiler alert: they disappeared in ten minutes. I barely snagged one. Lesson learned: always make a double batch and stash a few for yourself. You’re welcome in advance 😉

Imagine the best part of coconut cream pie—the rich, silky filling—sitting inside a soft, chewy sugar cookie cup. Top it off with pillowy whipped cream and a sprinkle of toasted coconut, and boom: bite-sized tropical heaven.

They’re basically miniature pies without all the fuss of, you know, actually making pie. Because who really has time to blind bake pastry dough on a Tuesday?

Why You’ll Totally Love These (Even If You Think You Hate Coconut)

Still side-eyeing the word coconut? I hear you. Not everyone vibes with it. But listen:

The filling is creamy, not grainy.
The toasted coconut on top adds crunch and brings a nutty flavor—not that fake, overly sweet stuff.
It’s balanced with a buttery cookie base and light whipped topping.
And FYI: these taste even better cold, straight from the fridge.

Basically, this isn’t your weird Aunt Cheryl’s coconut pie from 1993. These are cool, fresh, and totally snackable.

Ingredients You’ll Need (Nothing Weird or Fancy)

Alright, here’s what you’ll need to pull this magic trick off:

1 package sugar cookie dough (store-bought or homemade—no judgment)
Nonstick cooking spray or a bit of butter for greasing

For the Coconut Cream Filling:

1 cup whole milk
1 cup coconut milk (the canned kind, not coconut “beverage”)
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional but YUM)

Toppings:

Whipped cream (homemade or store-bought—again, no judgment)
1/2 cup toasted shredded coconut

Pro tip: Toast your coconut in a dry skillet over medium heat. Stir constantly and don’t blink—it burns FAST. I learned that the hard way. Twice.

This recipe breaks down into three main steps: bake, fill, top. That’s it. Promise.

Preheat your oven to 350°F (175°C).
Grease a mini muffin tin.
Roll cookie dough into 1-inch balls and press each into the muffin tin.
Use your thumb or a spoon to press a well into the center of each ball—this will be your cup shape.
Bake for 10–12 minutes or until edges are lightly golden.
While still warm, gently press the centers again to keep the cup shape. Let cool completely.

Hot tip: Don’t try to pop them out too early—they’ll crumble. Let them chill a bit first. Patience is key (ugh, I know).

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together the milk, coconut milk, sugar, cornstarch, and salt.
Bring to a gentle boil, whisking constantly.
In a separate bowl, lightly beat the egg yolks.
Slowly add a bit of the hot milk mixture to the yolks (tempering so you don’t get scrambled eggs—yikes).
Pour the tempered yolks back into the pot and cook until thickened.
Remove from heat. Stir in butter, vanilla, and coconut extract.
Transfer to a bowl and press plastic wrap directly onto the surface to prevent that weird skin.
Chill for at least 1 hour. Longer is better.

Step 3: Fill, Top, and Toast

Spoon or pipe the chilled coconut cream filling into each cookie cup.
Top with whipped cream and a sprinkle of toasted coconut.
Chill until ready to serve—or eat one immediately while pretending you’re “just checking the flavor.” 🙂

Serving Tips (a.k.a. How Not to Let These Turn into a Sticky Mess)

Keep them chilled until serving. Warm filling gets gooey.
Use a piping bag or zip-top bag with the corner snipped to neatly fill and top.
Add whipped cream and coconut topping right before serving if you’re taking these to-go.
Want to level up? Drizzle with melted chocolate or a dab of pineapple curd.

Bonus idea: Try them frozen! They taste like a coconut cream cookie ice cream bite. Trust me.

Make-Ahead & Storage Tips

These Coconut Cream Pie Cookie Cups are total party MVPs because you can:

Make the cookie cups up to 3 days ahead. Store in an airtight container at room temp.
Make the filling 2 days ahead. Keep it in the fridge and give it a quick stir before using.
Assemble the day of. Keeps the cookie cups from getting soggy (because ew).

They’ll last about 3–4 days in the fridge, though mine never survive past 24 hours. Funny how that works.

Variations You’ll Want to Try ASAP

Wanna switch it up? Go wild. Here are some fun twists:

Tropical Vibe: Add crushed pineapple to the filling or top with a pineapple wedge.
Choco-Loco: Add mini chocolate chips to the cookie dough or drizzle with dark chocolate.
Nutty Version: Swap the cookie dough for a pecan shortbread base.
Boozy Touch: Add a splash of Malibu or rum extract to the filling (grown-ups only).

Ever thought coconut cream pie could be fun? Now you do.

Tools You’ll Want (Nothing Fancy Required)

You probably already have most of this stuff, but just in case:

Mini muffin tin
Mixing bowls
Whisk
Small saucepan
Measuring cups and spoons
Spatula
Piping bag (or zip-top bag)

Frequently Asked Questions (Because Yes, People Ask These)

Q: Can I make these gluten-free?
Yes! Use gluten-free sugar cookie dough. Everything else is naturally GF.

Q: Can I use instant pudding instead of making the filling?
You can, but you’ll lose that rich coconut flavor. If you’re short on time, go for it—just don’t tell me 😉

Q: How do I toast coconut without burning it?
Low heat. Stir often. And don’t check your phone while it’s toasting (ask me how I know).

Final Thoughts: You Need These in Your Life. Like, Yesterday.

If you love coconut, these are a dream come true. If you’re on the fence, they might just convert you. And if you’re looking for a crowd-pleasing dessert that looks fancy but secretly takes less effort than boiling pasta—well, my friend, you’ve found your match.

So next time you need a dessert that’s easy, impressive, and low-key addictive, make these Coconut Cream Pie Cookie Cups. And maybe make a secret extra batch… you know, just in case.

Now go preheat that oven and thank me later. 😉