Description
Miniature cookie cups filled with creamy coconut custard, topped with whipped cream and toasted coconut. A playful twist on the classic coconut cream pie, perfect for parties and gatherings.
Ingredients
- All-Purpose Flour: 1 ¼ cups
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Unsalted Butter: ½ cup (1 stick), softened
- Granulated Sugar: ½ cup
- Brown Sugar: ½ cup, packed
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Sweetened Shredded Coconut: 1 cup, divided
- Whole Milk: 2 cups
- Cornstarch: ¼ cup
- Egg Yolks: 3 large
- Sugar: ½ cup
- Butter: 2 tablespoons
- Whipped Cream: 1 cup, sweetened
Instructions
- Preheat Your Equipment: Set oven to 350°F and grease a mini muffin pan.
- Combine Ingredients: Whisk flour, baking soda, and salt. In another bowl, cream butter, granulated sugar, and brown sugar. Beat in egg and vanilla. Stir in dry ingredients and ½ cup shredded coconut.
- Prepare Your Cooking Vessel: Scoop dough into mini muffin tin and bake for 10–12 minutes. Immediately press centers with a spoon to form cups. Cool completely.
- Assemble the Dish: In a saucepan, whisk milk, cornstarch, sugar, and egg yolks. Cook over medium heat until thickened. Stir in butter and ½ cup coconut. Cool slightly, then fill cookie cups.
- Cook to Perfection: Chill filled cups in the fridge for 1 hour.
- Finishing Touches: Top with whipped cream and toasted coconut.
- Serve and Enjoy: Arrange on a platter and serve chilled.
Notes
- Chill dough before baking to help cups hold shape.
- Do not overcook filling or it will become clumpy.
- Fill only cooled cups to avoid sogginess.
- Use a piping bag for a neat whipped cream swirl.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 185
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: coconut cream pie, cookie cups, mini desserts, party treats, coconut custard cookies