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!

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.

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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

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)

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

Originally published May 3, 2016.

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