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+ servings

Easy Coconut Cream Pie Cookie Cups

All of the great things you want from a coconut cream pie in a small little cookie bite that is as delicious as it is adorable.

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 bites


Cookie Cup

  • 1 box vanilla cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

Coconut Cream Filling

  • 1 3.25 oz. pkg. instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1/2 cup milk {or coconut milk}
  • 1/4-1/2 tsp coconut extract
  • 1/2 cup sweetened coconut flakes

Toasted Coconut

  • 1 1/2 cups sweetened coconut flakes


Cookie Cups

  1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray.  Pour vanilla cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add vegetable and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and run a knife around the edge of each cookie cup {I used an offset butter knife}.  Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely. Continue to bake second batch if necessary.

Coconut Cream

  1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk.  Using a mixer {or whisk}, incorporate ingredients until the mixture is thick.  Add coconut extract and sweetened coconut, mix until combined. Move coconut cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention. If the coconut is getting caught in the bottom of the bag, then use a spoon.

Toasted Coconut

  1. Add 1 1/2 cups of sweetened coconut to a microwave safe bowl. Start microwaving on high for 4 minutes, being sure to stir the coconut every 30 seconds. It will take a minute or two for he coconut to toast but once it starts to brown it will go quickly, so be sure to watch it. Place a generous amount of toasted coconut on top of each cookie cup before the coconut cream sets up too much. Press down slightly so that it will stick in the cream.

  2. Serve your coconut cream pie cookie cups immediately or store in an air tight container in the refrigerator for up to 4 days.