These Coconut Cream Pie Cookie Cups have a creamy coconut custard nestled inside crisp sugar cookie cups and are topped with whipped cream and toasted coconut. Delectable little mini coconut cream pies that are perfect for any occasion!
Love coconut desserts? Make sure to try these favorites: Coconut Macaroon Blossoms, Chocolate Coconut Scones and Coconut Cream Pie!
Mini Coconut Cream Pies
These mini coconut cream pies are bite sized delights that combine a sugar cookie crust with a creamy coconut cream pie filling. Topped with fresh whipped cream and toasted coconut, these little treats are easy to make and irresistibly delicious! Truly perfect for any occasion!
I’m a sucker for two desserts in one. Always have been. If I can get more, I want more. After making these lemon meringue cookie cups I knew that I wanted to try another variation and my Coconut Cream Pie was the solution. Swapping out a pie crust for a sugar cookie cup and making it mini? Um, yes please. Each bite delivers a burst of smooth coconut flavor with a sweet and crunchy sugar cookie crust.
Why You’ll Love This Recipe
Besides for the obvious cuteness factor and coconut cream pie deliciousness going on, this fantastic dessert is a favorite for so many reasons:
- Easy to Make: Simple ingredients (plus a store bought short cut!) and straightforward steps make these mini coconut cream pies a go-to for bakers of all skill levels.
- Presentation: These mini pie cups look adorable and are perfect for serving at parties, BBQs, holidays and more. A dollop of whipped cream and toasted coconut are the perfect finishing touches.
- Hand Held: I love hand held dessert options for parties and these little cups fit the bill. The perfect size for little hands!
How To Make Coconut Cream Pie Cookie Cups
With a crispy sugar cookie shell and a luscious coconut custard, every bite of these cookie cups is a tropical dream. Let’s take a quick look at how to make this easy dessert and, as always, you can find the full, printable recipe card at the end of this post.
- Prep: Preheat your oven to 350°F and coat a mini muffin tin with nonstick cooking spray.
- Sugar Cookie Cups: Combine the sugar cookie dough and flour. Shape into one-inch balls, press into muffin cups and bake for 10 to 12 minutes until golden brown. Remove and cool completely.
- Coconut Pie Filling: Combine coconut milk, half and half, eggs, sugar, corn starch and salt. Microwave in intervals, stirring until thickened. Stir in coconut and coconut extract.
- Assemble: Spoon the filling into the cooled cookie cups and refrigerate for at least 2 hours. Top with whipped cream and toasted coconut just before serving.
Storage Information
Make Ahead: You can prepare the cookie cups and custard a day in advance. Assemble just before serving.
Freezing: The cookie cups can be frozen separately. Store in an airtight container for up to a month. Thaw before filling with custard. The custard should not be frozen.
Variations To Try
- Add a drizzle of caramel sauce on top for an extra indulgent treat.
- Top each cookie cup with fresh berries or pineapple for a fruity twist.
- Add some nuts to the sugar cookie crust for added crunch and flavor.
- Try my Lemon Meringue Cookie Cups which are mini Lemon Meringue Pies!
Trish’s Tips
- Make sure to press the cookie dough evenly into the muffin cups for even baking.
- If the cookie dough puffs up while baking, use the end of a wooden spoon to press down the center so that they can be filled.
- Allow the cookie cups to cool completely before removing from the pan. Twist gently and slowly to remove.
- When cooking the coconut custard in the microwave, make sure to stir the custard frequently for the best creamy and smooth texture.
More Coconut Desserts You’ll Love
- Pina Colada Cake
- Almond Joy Cookies
- Coconut Macaroons
- Raspberry Coconut Magic Bars
- Pina Colada Fluff
Coconut Cream Pie Cookie Cups
Ingredients
- 33 ounces refrigerated sugar cookie dough 2 rolls
- ⅔ cup all-purpose flour
- 13.5 ounces coconut milk 1 can
- 1½ cups half and half
- 2 eggs beaten
- 1 egg yolk
- ¾ cups granulated sugar
- ½ cup corn starch
- ¼ teaspoon salt
- 1½ cups sweetened flaked coconut
- 1 teaspoon coconut extract
Garnish (Optional)
- whipped cream
- coconut toasted
Instructions
- Preheat oven to 350°F. Coat a mini muffin tin with nonstick cooking spray, set aside.
- In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.33 ounces refrigerated sugar cookie dough, ⅔ cup all-purpose flour
- Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
- Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
- Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
- Combine coconut milk, half and half, eggs and egg yolk, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.13.5 ounces coconut milk, 1½ cups half and half, 2 eggs, 1 egg yolk, ¾ cups granulated sugar, ½ cup corn starch, ¼ teaspoon salt
- Microwave on high for one minute, stir. Repeat until a thick custard has developed, about 5 to 7 minutes.
- Stir in coconut and coconut extract.1½ cups sweetened flaked coconut, 1 teaspoon coconut extract
- Spoon coconut custard into cooled cookie cups.
- Cover and refrigerate for at least 2 hours.
- Top with whipped cream and toasted coconut.whipped cream, coconut
Notes
Nutrition
Originally published May 3, 2016.
Teresa Neeley says
May try for cheese cake
Debby says
This looks so good . Do think they would work in a cupcake tin ? I love coconut cream but I would like something bigger than a mini tin .
Trish - Mom On Timeout says
Absolutely! I haven’t tried it but I can’t see why it wouldn’t work.
Sandy says
I love your recipes and the “jump to recipe button”. Makes it so much easier. Thank you for sharing 🙂
Vera says
Thanks for sharing your great recipes. Prayers and GOD BLESS to You and Your Family.
Trish - Mom On Timeout says
Thank you so much!
Janice says
These would great for large family parties. Thanks for the great idea!!
Denise says
Where would I find the recipe for these?
Trish - Mom On Timeout says
Hi Denise! The recipe is right there in the post, towards the end. Hope that helps!
Nancy says
Love it
Ai | Ai made it for you says
Yum!! I LOVE coconut!
eat good 4 life says
Wow these look sensational. I wish I could have a couple of them for my treat of the day!
Ashlyn @ Belle of the Kitchen says
These are so adorable! Perfect summer time party food!
Jessica - The Novice Chef says
These look so divine! I am a HUGE coconut cream pie fan — so I must make this asap!
Cathy Trochelman says
I’m so in love with these little cups! Such a no-brainer (obviously delicious)!!!!
Sheila @ Life, Love, and Good Food says
These are so cute! Perfect for a summer party!
Mir says
These little coconut cream pies are adorable, and cookie cups just rock in general. And I love your Reddi Whip roundup! It does come in super handy, and it’s delicious, so there you go!
Trish - Mom On Timeout says
Thanks Mir! And I couldn’t agree more, cookie cups are always a good way to go 😉
Roxana says
What a perfectly delicious little bite!