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Coconut Cream Pie Cookie Cups

Coconut Cream Pie Cookie Cups

These Coconut Cream Pie Cookie Cups combine rich coconut custard with a buttery sugar cookie base, topped with whipped cream and toasted coconut. Easy, adorable, and totally irresistible!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Calories 170 kcal

Equipment

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

Ingredients
  

For the Sugar Cookie Cups:

  • 1 package sugar cookie dough store-bought or homemade
  • Nonstick cooking spray or butter for greasing

For the Coconut Cream Filling:

  • 1 cup whole milk
  • 1 cup canned coconut milk
  • 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

For Topping:

  • Whipped cream
  • 1/2 cup toasted shredded coconut

Instructions
 

Prep Cookie Cups:

  • Preheat oven to 350°F (175°C). Grease mini muffin tin. Roll dough into 1-inch balls, place in tin, and press down to create a cup shape.

Bake:

  • Bake for 10–12 minutes until golden. While warm, gently press down centers again. Cool completely before filling.

Make Coconut Filling:

  • In a saucepan, whisk milk, coconut milk, sugar, cornstarch, and salt. Heat to simmer, whisking constantly.

Temper Eggs:

  • In a separate bowl, beat egg yolks. Slowly whisk in some hot mixture, then pour back into saucepan. Cook until thickened.

Finish Filling:

  • Remove from heat. Stir in butter, vanilla, and coconut extract. Transfer to bowl, cover with plastic wrap touching surface. Chill 1+ hour.

Assemble:

  • Fill each cookie cup with coconut filling. Top with whipped cream and toasted coconut.

Serve or Chill:

  • Serve immediately or chill until ready to eat.

Notes

Cookie cups and filling can be made ahead. Assemble just before serving to prevent sogginess.
For extra flavor, drizzle with melted chocolate or add crushed pineapple for a tropical twist.
Want them frozen? Try chilling them into mini coconut cream ice cream bites!

Nutrition

Calories: 170kcalProtein: 2gFat: 9gSugar: 12g
Keyword coconut cream pie cookie cups, mini coconut pies
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!