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Coconut Cream Pie Cookie Cups

Coconut Cream Pie Cookie Cups

These Coconut Cream Pie Cookie Cups combine soft, chewy cookie shells with a rich coconut cream filling, finished with fluffy whipped cream and toasted coconut. They’re a bite-sized dessert that feels indulgent, comforting, and perfect for gatherings or special treats.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 37 minutes
Servings: 12 cookie cups
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cookie Cups
  • 1 cup all-purpose flour gluten-free flour can be used as needed
  • 0.5 teaspoon baking soda
  • salt a pinch
  • 0.5 cup unsalted butter coconut oil can be used for a dairy-free option
  • 0.25 cup granulated sugar coconut sugar adds caramel notes
  • 0.25 cup brown sugar
  • 1 large egg aquafaba or flax egg can be used for vegan
  • 1 teaspoon vanilla extract
  • 0.5 cup sweetened shredded coconut use unsweetened for less sweetness
Coconut Cream Filling
  • 1 cup whole milk coconut milk can be used for richer flavor
  • 3 tablespoons cornstarch
  • 2 large egg yolks additional cornstarch can replace for vegan
  • 0.25 cup sugar for filling
  • 2 tablespoons butter for filling, coconut oil can be substituted
Topping
  • 1 cup whipped cream use coconut whipped cream for dairy-free
  • 0.25 cup toasted coconut

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
  2. In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream the butter with the granulated and brown sugars until light and fluffy.
  3. Beat in the egg and vanilla extract, then gradually mix in the dry ingredients and shredded coconut until combined.
  4. Scoop the dough into the muffin tin, filling each cavity about two-thirds full. Bake for 10–12 minutes until lightly golden.
  5. Remove from the oven and immediately press down the centers to form cups. Let cool completely.
  6. In a saucepan over medium heat, whisk together the milk, cornstarch, sugar, and egg yolks. Stir continuously until thickened, about 5–7 minutes.
  7. Remove from heat and stir in the butter until smooth. Allow the filling to cool slightly.
  8. Spoon the coconut cream filling into the cooled cookie cups and refrigerate for at least 1 hour.
  9. Top each cookie cup with whipped cream and a sprinkle of toasted coconut before serving.

Notes

These cookie cups can be made a day ahead and stored in the refrigerator. Add the whipped cream topping just before serving for the best texture.