Coconut Cream Pie Dessert Cups

These coconut cream pie dessert cups have all the flavor or a coconut cream pie in a portable, mini form! The dessert cups are made with a vanilla wafer crust, coconut cream filling, whipped cream, and toasted coconut. Perfect for parties!

Ingredients for Coconut Cream Pie Dessert Cups

• Vanilla wafer crumbs – Grind the vanilla wafers using a food processor to make fine crumbs. You could also use vanilla sandwich cookies or a graham cracker crumbs if you prefer.
• Unsalted butter – Melted. Mix with vanilla wafer crumbs to make the pie crust.
• Instant vanilla pudding mix – Be sure the pudding mix is instant and not cook and serve. A 3.4 ounce box. If you can find instant coconut pudding mix, you can use that and omit the coconut extract.
• Milk – I use 2% or whole milk for this recipe.
• Coconut extract – Coconut extract adds delicious coconut flavor to the mousse filling.
• Heavy cream – Heavy cream (or heavy whipping cream) makes the coconut cream whip up to be light and creamy. It is also used to make the whipped cream.
• Powdered sugar – Adds a touch of sweetness to the whipped cream.
• Vanilla extract – A bit of vanilla extract adds great flavor to the whipped cream.
• Coconut – Sweetened shredded coconut, toasted.

How to Make Coconut Cream Pie Dessert Cups

1. In a mixing bowl, combine vanilla wafer crumbs and melted unsalted butter. 
2. Portion the crumbs into 28 2-ounce plastic cups. Use a plastic cup to press the crumbs into the bottom of the cup.
3. In a large mixing bowl, whisk together instant vanilla pudding mix, milk, and coconut extract. Chill in the refrigerator for five minutes. 
4. Pour heavy cream into the pudding mixture and whip with an electric hand mixer on medium-high speed until it has a thick and fluffy consistency. 
5. Fill a piping bag with the coconut pudding mixture and pipe into the cups.
6. To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form.
7. Pipe a little whipped cream on top of each dessert cup and sprinkle with toasted coconut. 
8. Seal the cups with a lid and chill. Store in the refrigerator for 2-3 days.

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Coconut Cream Pie Dessert Cups

Prep Time 45 minutes mins

Yield: 28 cups

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These coconut cream pie dessert cups are great for parties, picnics, and bake sales! The dessert cups are made with a vanilla wafer crust, coconut cream filling, whipped cream, and toasted coconut. All the flavor of a coconut cream pie in portable, miniature form!

Equipment

• 28 2 ounce cups with lids
• Electric hand mixer

Ingredients 

1x2x3x

US CustomaryMetric

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 unsalted 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 the cup to form a crust.
• In a large mixing bowl, whisk together instant vanilla pudding mix, milk, and coconut extract. Chill in the refrigerator for five minutes. Add heavy cream to the coconut pudding mixture and whip with an electric hand mixer on medium-high speed until it has a thick and fluffy consistency.
• Fill a piping bag with the coconut pudding mixture and pipe into the cups about ¾ full.
• To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form.
• Pipe a dollop of whipped cream on top of each dessert cup and sprinkle on toasted shredded coconut.
• Seal the cups with a lid and store in the refrigerator for 2 to 3 days.

Notes

Coconut cream pie dessert cups can be stored in the refrigerator for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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