Coconut Cream Pie Cookie Cups are a delightful twist on the classic coconut cream pie, offering the rich, creamy, and tropical flavor of coconut custard nestled inside soft, golden cookie cups. These individual servings are perfect for parties, holidays, or anytime you want an easy-to-serve, bite-sized dessert that feels fancy but is simple to make. With a buttery cookie base, smooth coconut filling, and a topping of whipped cream and toasted coconut flakes, each bite is a heavenly blend of texture and taste. They’re fun to prepare, incredibly satisfying, and sure to impress both coconut lovers and cookie fans alike.
The history of coconut cream pie dates back to the early 20th century in American baking, gaining popularity thanks to the increasing availability of canned coconut and cream-based fillings. This dessert became a staple at diners, potlucks, and holiday tables due to its rich flavor and comforting texture. Cookies, with their long and versatile baking history, were the perfect vehicle for evolving traditional pie into more manageable, portable servings. The cookie cup concept arose as a creative solution to miniaturize pies without compromising flavor, allowing bakers to enjoy beloved pie fillings in a finger-food format. Coconut Cream Pie Cookie Cups combine these histories into a modern dessert that delivers classic taste with contemporary convenience.
Ingredients Breakdown
For the Cookie Cups:
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Coconut Cream Filling:
- 1 cup whole milk
- ½ cup canned coconut milk
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup sweetened shredded coconut
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Toasted shredded coconut for garnish
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or use a silicone mold. In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Scoop out small portions and roll them into balls, then press each dough ball into the wells of the prepared muffin tin, pressing up the sides to form a cup shape. Bake for 10–12 minutes, or until lightly golden. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. While the cookie cups are baking or cooling, prepare the filling. In a saucepan, combine the whole milk, coconut milk, sugar, and cornstarch. Whisk until smooth, then add the egg yolks and cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat, stir in the butter, vanilla, coconut extract, and shredded coconut. Transfer the filling to a bowl, cover with plastic wrap directly touching the surface, and refrigerate until cool. Once both the cookie cups and filling are completely cooled, spoon or pipe the coconut cream into each cookie cup. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form, then pipe or dollop on top of the filling. Garnish with toasted coconut flakes.
Tips for the Perfect Coconut Cream Pie Cookie Cups
Chill the cookie dough for 10–15 minutes before shaping if it’s too soft. Make sure to press the dough evenly into the muffin tin to ensure uniform cups. Do not overbake—cookie cups should be just golden for a soft texture that complements the creamy filling. To keep the filling from becoming runny, allow it to chill thoroughly before assembling. Use high-quality coconut milk and extracts for the best flavor. Toast the coconut flakes in a dry skillet over medium heat for just a few minutes until golden, and watch closely to prevent burning. Assemble the cups shortly before serving for optimal texture.
Variations and Customizations
Use chocolate cookie dough or graham cracker crusts for a flavor twist. Swap coconut milk with almond milk or add pineapple bits for a tropical flair. Add a layer of melted chocolate or chocolate ganache at the bottom of the cookie cup before filling. Infuse the whipped cream topping with a hint of rum or lime zest for a refreshing change. For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend. You can also make this recipe in regular muffin tins for larger servings, adjusting the bake time as needed.
Health Considerations and Nutritional Value
These cookie cups are a rich dessert, offering indulgence from butter, sugar, coconut, and cream. While they provide some calcium and healthy fats from coconut milk and dairy, they are best enjoyed in moderation. To lighten the recipe, try using reduced-fat milk or dairy-free alternatives, cut back on added sugar, or use unsweetened shredded coconut. For smaller portions, use mini muffin tins and reduce the topping to keep each bite balanced. They’re not a health food, but with mindful ingredients, they can fit into a well-rounded diet as an occasional treat.
FAQ
Q: Can I make these ahead of time? Yes, bake the cookie cups and prepare the filling up to two days ahead. Assemble just before serving for best texture.
Q: Can I use store-bought coconut pudding instead of homemade? You can, but the flavor and texture may not be as rich as the homemade version.
Q: Can I freeze Coconut Cream Pie Cookie Cups? It’s best to freeze just the cookie cups without filling. Thaw and fill before serving.
Q: How should I store leftovers? Keep them in the fridge in an airtight container for up to 3 days.
Q: Can I make these dairy-free? Yes—use dairy-free butter, coconut whipped cream, and plant-based milk options.
Coconut Cream Pie Cookie Cups
Ingredients
- For the Cookie Cups:
- 1 cup chilled butter cut into cubes
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 to 2 tablespoons ice water
- For the Coconut Cream Filling:
- 1 3.4 oz box instant vanilla pudding mix
- 1 14 oz can coconut milk
- ½ cup sweetened shredded coconut optional
- For the Topping:
- ½ cup toasted coconut flakes or sweetened shredded coconut
- 1½ to 2 cups whipped cream
Instructions
To Make the Cookie Cups:
- Preheat the oven to 350°F (175°C). Lightly grease a standard muffin pan with baking spray and set it aside. In a food processor, add the flour, sugar, and salt, then pulse a few times to combine the dry ingredients. Add the chilled butter cubes and pulse again until the mixture resembles coarse crumbs. If the dough appears too dry and sandy, add one tablespoon of ice water and pulse. If needed, add a second tablespoon and pulse just until the dough comes together. Roll the dough into 1½-inch balls and press each one into the prepared muffin pan, shaping them into cups. Bake for 16 to 18 minutes, or until the edges are lightly golden. The dough will puff slightly during baking, so once out of the oven, use the back of a spoon to gently press down the centers again while still warm to redefine the cup shape. Allow them to cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
Prepare the Coconut Cream Filling:
- In a medium bowl, whisk together the instant vanilla pudding mix and coconut milk until the mixture thickens. If desired, fold in ½ cup of toasted shredded coconut for added texture. For a smooth and silky filling, skip the shredded coconut and instead sprinkle the toasted coconut generously on top of the whipped cream later. This keeps the filling smooth while preserving the crunch of the toasted coconut topping, especially when using coconut flakes.
Assembling:
- Fill each cooled cookie cup with a spoonful of the coconut cream filling. Top with a swirl of whipped cream and finish with a sprinkle of toasted coconut. Chill the assembled cookie cups in the refrigerator for at least 30 minutes to allow the filling to set before serving.