Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Cream Pie Dessert Cups


  • Author: Dulcia
  • Total Time: 20 minutes
  • Yield: 28 1x

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

Scale

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