Coconut Cream Pie Cookie Cups

Four mini coconut cream pies on glass cake stand topped with whipped cream and toasted coconut. The front one has a bite taken out of it.

5 from 20 votes

Coconut Cream Pie Cookie Cups

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!

Course Dessert

Cuisine American

Keyword coconut cream pie cookie cups

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 206kcal

Author Trish - Mom On Timeout

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

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.

Nutrition