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Coconut Cream Pie Cookie Cups


coconut cream pie cups 015See these cute little cups! Imagine coconut cookie cups, topped with coconut cream pie filling, then you add toasted coconut and coconut whipped cream (Are you on coconut overload yet???)  I know it sounds like a lot of coconut, but no one I gave these to thought it was too much.  I think the surprising thing was, they expected a cupcake, but the cookie cup was the perfect crust for these little bites.  coconut cream pie cups 003

I like to make the cups in advance so they are cool for stuffing full of goodness.  I have been on a cookie cup craze lately.  I’ve made sugar cookie cups with cheese cake

cheesecake cookie cups (5)

I’ve made chocolate cups with peanut butter filling

 

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I’ve made Boston Cream Pie cookie cups

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and now Coconut Cream Pie cups!

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Start by making a coconut flavored sugar cookie cup

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Then your filling

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Coconut cream pudding lightened with whip cream and flavored with toasted coconut

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Pipe your filling into the cups

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Top with coconut whip cream and add extra toasted coconut if you want!(And who wouldn’t want???)

Coconut Cream Pie Cookie Cups

1 package of Betty Crocker sugar cookie mix

1 stick of butter, soften

1 1/2 tsp. coconut extract

1 package of Jello Coconut Cream Pie Filling

1 1/2 cup cold milk

2 cups toasted coconut, divided **

1 cup cold heavy cream

3 TBSP. sugar

1 tsp. coconut extract

In a large bowl, mix together the soften butter and sugar cookie package until well combined.  Add coconut extract and stir until combined, refrigerate for at least 30 minutes.  In a greased mini muffin pan, take a small cookie scoop and scoop out a ball of dough, form into a ball by rolling in between your hands, place in mini muffin pan and press down to make it touch the sides of the well.  Bake at 350 for 8 to 10 minutes or until lightly golden brown, remove from the oven and then with a wooden spoon press down in the center of each cup to make room for the filling, cool completely.  While cooling, combine milk and pudding mix, whisk for 2 minutes, add 1 cup of toasted coconut,  set aside.  In another bowl, add heavy cream and whip until very thick, then add coconut extract and sugar, whip to combine.  Take a little more than 1/2 and add to pudding mixture and fold in.  Add filling to a Ziploc bag, snip the corner and pipe filling into cups.  Add a little toasted coconut to the tops and put remaining whip cream in a Ziploc bag fitted with  a tip and pipe whip cream on top of the toasted coconut and top with more toasted coconut if desire.

This recipe was shared at The Country Cooks Potluck Party

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