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Coconut Cream Pie Dessert Cups
Yield: 28 cups
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
Ingredients
Vanilla Wafer Crust
- 2 cups (220 g) vanilla wafer crumbs
- ¼ cup (57 g) unsalted butter melted
Coconut Cream Filling
- 3.4 oz (96 g) instant vanilla pudding mix or coconut pudding mix
- 1 ½ cups (355 ml) milk
- 3 tsp (3 tsp) coconut extract omit if using coconut pudding mix
- 1 ½ cups (355 ml) heavy cream
Whipped Cream
- ½ cup (118 ml) heavy cream
- 1 tbsp (8 g) powdered sugar
- ¼ tsp (0.2 tsp) vanilla extract
Additional Ingredients
- ½ cup (40 g) 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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