Coconut Cream Pie Cookie Cups

Coconut Cream Pie Cookie Cups are a delightful mash-up of two classic desserts: rich coconut cream pie and buttery sugar cookies. These bite-sized treats feature crisp cookie cups filled with a velvety coconut custard and finished with fluffy whipped cream and toasted coconut. Perfect for parties, potlucks, or any time you want a tropical treat in a fun, handheld form.

Why You’ll Love This Recipe

This recipe offers the perfect balance of creamy and crunchy textures in every bite. The sugar cookie base is soft with crisp edges, while the coconut custard filling is smooth, sweet, and bursting with tropical flavor. Best of all, the entire dessert is easy to make ahead and serve, making it ideal for entertaining or sharing. With their bakery-worthy appearance and irresistible flavor, these cookie cups are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

• 33 ounces refrigerated sugar cookie dough (2 rolls)

• ⅔ cup all-purpose flour

For the Coconut Cream Filling:

• 13.5 ounces coconut milk (1 can)

• 1½ cups half and half

• 2 eggs, beaten

• 1 egg yolk

• ¾ cup granulated sugar

• ½ cup corn starch

• ¼ teaspoon salt

• 1½ cups sweetened flaked coconut

• 1 teaspoon coconut extract

For Garnish (Optional):

• Whipped cream

• Toasted coconut

Directions

1. Preheat oven to 350°F. Lightly coat a mini muffin tin with nonstick cooking spray.

2. Make the cookie cups: In a large bowl, combine sugar cookie dough and flour. Knead until well blended.

3. Shape dough into 1-inch balls and press into the bottom and up the sides of each mini muffin cup to form a cup shape.

4. Bake for 10–12 minutes, or until the edges are just beginning to turn golden brown.

5. Remove from oven and allow to cool in the pan for at least 10 minutes. Gently twist each cookie cup to remove, then cool completely on a wire rack.

6. Prepare the coconut cream filling: In a large microwave-safe bowl, combine coconut milk, half and half, eggs, egg yolk, sugar, cornstarch, and salt. Stir well.

7. Microwave on high for 1 minute, stir, then repeat in 1-minute intervals, stirring each time, until a thick custard forms (about 5–7 minutes total).

8. Stir in the flaked coconut and coconut extract.

9. Spoon the coconut custard into the cooled cookie cups.

10. Cover and refrigerate for at least 2 hours to set.

11. Just before serving, top each cup with whipped cream and a sprinkle of toasted coconut.

Servings and timing

Servings: 36
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

• Tropical twist: Add crushed pineapple or chopped mango to the custard for extra island flavor.

• Chocolate base: Use chocolate cookie dough instead of sugar cookie for a rich contrast.

• Nutty topping: Sprinkle chopped macadamia nuts or slivered almonds on top.

• Mini pies: Use mini tart pans for a more traditional pie look with a cookie crust.

• Coconut cream tart: Make the recipe in a large tart pan using sugar cookie dough as the crust.

Storage/Reheating

Refrigerator: Store assembled cookie cups in an airtight container in the fridge for up to 3 days. Best served chilled.

Make Ahead: The cookie cups and custard can be made a day in advance. Store them separately and assemble just before serving.

Freezing: You can freeze unfilled cookie cups in an airtight container for up to 1 month. Thaw at room temperature before filling. Do not freeze the custard, as the texture will break down upon thawing.

FAQs

Can I use homemade sugar cookie dough?

Yes, homemade dough works great. Just ensure it’s firm enough to hold shape in a muffin tin.

Do I need to toast the coconut?

Toasting is optional, but it adds a wonderful crunch and nutty flavor that enhances the topping.

Can I use lite coconut milk?

Full-fat coconut milk is recommended for a rich, creamy custard. Lite versions may result in a thinner texture.

How do I toast coconut?

Spread sweetened flaked coconut on a baking sheet and toast in a 325°F oven for 5–10 minutes, stirring occasionally until golden brown.

Can I use pudding mix instead of making the custard?

For a shortcut, you can use coconut cream pudding mix, but the flavor and texture of the homemade version are superior.

What size should the dough balls be?

Roll the dough into 1-inch balls for the perfect fit in a mini muffin tin.

How do I know when the custard is thick enough?

It should coat the back of a spoon and hold shape when stirred, similar to pudding.

Can I make these in a regular muffin tin?

Yes, but the baking time may increase slightly, and the yield will be lower (about 12–15 larger cups).

Can I use coconut cream instead of coconut milk?

Yes, but it’s thicker and sweeter, so adjust the sugar to taste and use half cream, half milk for balance.

Can I serve them warm?

These cookie cups are best served chilled, as the custard needs time to set for the proper texture.

Conclusion

Coconut Cream Pie Cookie Cups are the perfect bite-sized dessert with their crisp sugar cookie shells and creamy coconut custard centers. Topped with whipped cream and toasted coconut, they’re a treat that’s as impressive as it is easy to make. Whether you’re hosting a gathering or simply want a fun dessert to share, these mini pies deliver big on flavor and charm.