Dessertscakemehometonight4.4
Coconut Cream Pie Dessert 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!
👥 28 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
In a mixing bowl, combine vanilla wafer crumbs and melted unsalted butter.
vanilla wafer crumbs2 cups
2
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.
3
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.
instant vanilla pudding mix (or coconut pudding mix)3.4 ozcoconut extract (omit if using coconut pudding mix)3 tsp
4
Fill a piping bag with the coconut pudding mixture and pipe into the cups about ¾ full.
5
To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form.
powdered sugar1 tbsp
6
Pipe a dollop of whipped cream on top of each dessert cup and sprinkle on toasted shredded coconut.
7
Seal the cups with a lid and store in the refrigerator for 2 to 3 days.
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