Description
These Coconut Cream Pie Dessert Cups are a delightful treat that marries the rich flavor of coconut with the comforting sweetness of vanilla. Perfect for parties or as a special after-dinner treat, these cups are designed to offer a burst of tropical bliss in each bite. The creamy filling, coupled with a crunchy vanilla wafer crust, creates a texture and taste that’s both satisfying and decadent.
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 recipe tips on how to toast coconut)
Instructions
In a mixing bowl, combine vanilla wafer crumbs and melted butter.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use a plastic cup to press the crumbs into the bottom of each cup to form a crust.
In a large mixing bowl, whisk together pudding mix, milk, and coconut extract. Chill in the refrigerator for 5 minutes.
Add heavy cream to the pudding mixture and whip with an electric hand mixer on medium-high until thick and fluffy.
Fill a piping bag with the coconut cream mixture and pipe into cups about ¾ full.
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop on each cup.
Sprinkle toasted coconut on top. Seal cups with a lid and refrigerate for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 300