Description
These Coconut Cream Pie Cookie Cups are an irresistible treat! Imagine the classic flavors of coconut cream pie transformed into adorable, individual cookie cups. With a buttery, flaky cookie base, a luscious coconut custard filling, and a fluffy whipped cream topping, these little desserts are sure to be a hit.
Ingredients
Scale
- For the Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4–6 tablespoons ice water
- For the Coconut Custard Filling:
- 1 (14 ounce) can full-fat coconut milk, refrigerated overnight
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted shredded coconut, for garnish
Instructions
- Make the Cookie Cups: In a food processor, combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a round cookie cutter or a glass slightly larger than the muffin tin cups.
- Gently press the dough circles into the muffin tin cups.
- Bake for 12-15 minutes, or until golden brown. Let cool completely in the tin.
- Make the Coconut Custard: Scoop out the thick coconut cream from the top of the refrigerated coconut milk can (reserve the watery liquid for another use).
- In a medium saucepan, whisk together the coconut cream, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in vanilla extract and shredded coconut.
- Let the custard cool completely.
- Make the Whipped Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Cookie Cups: Fill each cookie cup with the coconut custard.
- Top with a dollop of whipped cream and sprinkle with toasted coconut.
- Refrigerate for at least 30 minutes before serving.
Notes
- For best results, use full-fat coconut milk for the custard.
- You can make the cookie cups and custard a day in advance. Assemble just before serving to prevent the cookie cups from becoming soggy.
- Toast the shredded coconut in a dry skillet over medium heat for a few minutes, until golden brown, for a richer flavor.
- If you don’t have a food processor, you can cut the butter into the flour using a pastry cutter or your fingers.
- Prep Time: PT45M
- Cook Time: PT25M
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Protein: 2g