Coconut Cream Pie Dessert Cups

There’s nothing quite like indulging in a creamy, tropical dessert that brings to mind sunny days on a beach. Enter Coconut Cream Pie Dessert Cups: a decadent and convenient treat perfect for your next party or just a sweet snack at home. With layers of vanilla wafer crust, fluffy coconut cream filling, and a topping of whipped cream with toasted coconut, these mini cups are sure to be a crowd-pleaser. Here’s a step-by-step guide to making these delightful dessert cups!

Ingredients:

Vanilla Wafer Crust:

• 2 cups vanilla wafer crumbs
• ¼ cup unsalted butter, melted

Coconut Cream Filling:

• 3.4 oz instant vanilla pudding mix (or coconut pudding mix)
• 1 ½ cups milk
• 3 tsp coconut extract (omit if using coconut pudding mix)
• 1 ½ cups heavy cream

Whipped Cream:

• ½ cup heavy cream
• 1 tbsp powdered sugar
• ¼ tsp vanilla extract

Additional Ingredients:

• ½ cup toasted shredded coconut (see tips below for how to toast coconut)

Directions:

1. Prepare the Crust:
   • In a mixing bowl, combine the vanilla wafer crumbs and melted butter until fully incorporated.
   • Portion the mixture into 28 two-ounce plastic cups, using a small cookie scoop to ensure even distribution.
   • Use a cup or your fingers to press the crumbs firmly into the bottom of each cup to form the crust.
2. Make the Coconut Cream Filling:
   • In a large mixing bowl, whisk together the pudding mix, milk, and coconut extract (if using vanilla pudding mix).
   • Chill the mixture in the refrigerator for five minutes.
   • Add heavy cream to the chilled pudding mixture and whip with an electric hand mixer on medium-high speed until the mixture is thick and fluffy.
3. Fill the Cups:
   • Transfer the coconut cream filling into a piping bag. Pipe the filling into the cups, leaving enough space for the whipped cream topping.
4. Prepare the Whipped Cream:
   • In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
5. Top with Whipped Cream:
   • Using a clean piping bag, add a dollop of whipped cream onto each dessert cup.
6. Garnish with Toasted Coconut:
   • Sprinkle toasted shredded coconut over the whipped cream topping.
7. Refrigerate and Serve:
   • Seal each cup with a lid and refrigerate for 2-3 days. These dessert cups can be served chilled straight from the fridge, providing the perfect balance of cool creaminess and tropical sweetness.

Tips for Toasting Coconut:

• Preheat your oven to 350°F (175°C).
• Spread shredded coconut evenly on a baking sheet.
• Bake for about 5-7 minutes, stirring halfway through until the coconut is golden and fragrant.

Time and Servings:

• Prep Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 20 minutes (plus chilling)
• Calories: ~300 kcal per cup
• Servings: 28 cups

Enjoy your tropical treat and let these dessert cups transport you to a sunny paradise! Whether it’s for a family gathering or just a sweet snack for yourself, these Coconut Cream Pie Dessert Cups are bound to be a hit.