Coconut Cream Pie Cookie Cups are the ultimate dessert mashup! Chewy, buttery sugar cookie cups are filled with a creamy coconut cream pie filling, then topped with fresh whipped cream and toasted coconut for a two-in-one sweet treat!

If you’ve been around for a while, you know I’m a big fan of individual sized desserts, but I’m also a big fan of pie! I love my bite-sized Cherry Pie Cookie Cups so much that for a while I’ve wanted to create a new similar recipe in one of my favorite pie flavors: coconut cream!

Why you’ll love this recipe:

Craving a slice of coconut cream pie, but don’t really feel like whipping up a pie crust? Lucky for you, this is an easy recipe you can make with pre-made sugar cookie dough! We’re using two of my favorite shortcuts for this recipe: store-bought cookie dough and instant pudding mix! If you love coconut cream pie, this recipe is a really easy way to get those same flavors in a bite-sized treat.

I’ve never had great success with making a cream pie from scratch (the kind with egg yolks and the stove top – basically without using instant pudding mix). I find that the flavor is lacking and it’s not ever the right texture. So even if you think you don’t like instant pudding in pie recipes, just make this and it may just change your mind!

This is the best recipe for coconut cream pie cups with fluffy whipped cream coconut filling inside chewy sugar cookie crusts. So silky smooth, creamy, thick, and loaded with easy coconut flavor thanks to the instant coconut cream pudding mix and freshly toasted coconut!

Ingredients you’ll need:

Store-bought sugar cookie dough
Sweetened shredded coconut
Instant coconut cream pudding mix
Milk
Heavy whipping cream
Sour cream
Powdered sugar

When it comes to pie, coconut cream pie is a crowd favorite! This new twist delivers everything you love about coconut cream pie, in bite-sized portions.

The coconut filling comes together quickly with instant coconut cream pudding mix, milk, heavy cream, and a little sour cream. The toasted coconut adds a perfect crunch and extra burst of coconut flavor to these delicious cookie cups too!

These Coconut Cream Pie Cookie Cups have all the components of a traditional coconut cream pie, delivered in a tiny package! Don’t be fooled by their small size – these cookie cups pack a powerful flavor punch! As an added bonus, they’re surprisingly simple to make! Everyone will think you spent hours in the kitchen preparing them.

How to make the best Coconut Cream Pie Cookie Cups:

Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with cooking spray.
Grab your sugar cookie dough and slice into 24 equal squares (just follow the perforated lines), then drop one square of cookie dough into each mini muffin tin cavity.
Bake for 14-16 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well.
At the same time, pour the shredded coconut onto a baking sheet and bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown.
In a medium mixing bowl, combine coconut cream pudding mix with milk, ¾ cup heavy whipping cream, and sour cream. Whisk to dissolve any lumps, then set aside for 5 minutes to thicken.
Fold in ½ cup of the toasted coconut, then transfer the filling to a Ziploc bag, cut off one end, and evenly fill each cookie cup.
Combine the remaining heavy whipping cream with 1 tbsp powdered sugar and whip to form stiff peaks.
Transfer the whipped cream into a Ziploc bag, cut off one end, then squeeze a dollop on top of each filled cookie cup. Sprinkle with the remaining toasted coconut and enjoy!

When you can’t decide between cookies or pie, these cute Coconut Cream Pie Cookie Cups are always the answer! Chewy, bite-sized sugar cookie cups are filled with a rich and creamy no-bake coconut cream filling. Finish them off with a dollop of whipped cream, a sprinkle of toasted coconut, and you have an easy and delicious mini dessert!

The best part is these cookies are easy to make and require only a handful of simple ingredients. With store-bought sugar cookie dough as the base for the cookie cups, you’ll have a head start on creating irresistibly delicious treats that are truly perfect for any occasion!

These coconut cream cookies are the perfect bite-sized treat that capture all the amazing flavors of a classic coconut cream pie. With a soft vanilla cookie base, a rich and creamy coconut filling, and a topping of toasted coconut, these cookies are about to become your new favorite dessert!

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin generously with nonstick cooking spray before adding the squares of sugar cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
SUGAR COOKIE DOUGH: Using store-bought sugar cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
COOLING: It’s important to let the cookie cups cool completely before filling them with coconut cream filling. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
TOASTING THE COCONUT: I recommend toasting the coconut before assembling these cookies to improve the texture and enhance the natural flavor. Make sure to watch it very closely in the oven, as it can burn quickly!
INSTANT PUDDING: Be sure you’re using instant pudding mix for the filling. Instant pudding doesn’t require any heating and will thicken up in a matter of minutes once added to milk. I like using the Jello brand of coconut cream pudding for this, but you can also use vanilla pudding mix with 1 tsp coconut extract.
FILLING: To fill the cookie cups, transfer the pudding mixture into a Ziploc bag, then cut off one the corner and squeeze the filling into each cookie cup. You can also use this “Ziploc piping bag” method to add a dollop of whipped cream on top of each cookie if you want to make them all look the same.
WHIPPED CREAM: If you don’t want to make your own whipped cream, feel free to skip the step of whipping heavy cream and powdered sugar to stiff peaks and just use thawed Cool Whip or a store-bought can of Reddi-Whip instead!
REMOVING FROM THE PAN: I don’t recommend removing these cookie cups from the muffin tin until they are fully cooled. If the edges of the cookies seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Leftover cookie cups do need to be stored in the fridge because the no bake coconut cream filling is perishable. They’ll keep for up to 4 days stored in an airtight container.

Looking for more fun twists on classic recipes? Check these out!

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