Creamy, dreamy, and full of coconut goodness—perfectly portioned for easy serving!
Makes 6 individual cups
Sweetheart, these Coconut Cream Pie Cups are like a tropical vacation in every bite. With their creamy coconut filling and buttery graham cracker base, they’re the perfect dessert for any occasion. Easy to make and just as easy to eat, these no-bake treats are a true crowd-pleaser!
Ingredients
For the Crust Layer:
- 1 cup graham cracker crumbs: The buttery, crunchy base.
- 2 tbsp granulated sugar: Adds a little sweetness.
- 3 tbsp unsalted butter (melted): Holds it all together.
For the Coconut Filling:
- 1 (3.4 oz) box instant coconut pudding mix: The quickest way to creamy coconut goodness.
- 1 ½ cups cold milk: For whipping up the pudding.
- ½ cup shredded sweetened coconut: Adds texture and tropical flavor.
- ½ cup heavy whipping cream (whipped to soft peaks): Makes the filling extra fluffy.
For Topping:
- Whipped cream: A dollop on each cup.
- Toasted coconut flakes: For that perfect finishing touch.
- Optional: A sprinkle of white chocolate shavings or lime zest for added flair.
Supplies Needed
- 6 small Mason jars or dessert cups
- Mixing bowls
- Hand or stand mixer
- Spatula
Instructions
Prepare Your Workspace:
Set out your ingredients and have your jars or cups ready for layering.
- Make the Crust Layer:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Divide evenly among the jars and press down gently to form the base. - Prepare the Coconut Filling:
In a large bowl, whisk together the coconut pudding mix and cold milk until thickened (about 2 minutes). Stir in the shredded coconut for added texture. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the pudding mixture. - Assemble the Cups:
Spoon or pipe the coconut filling over the graham cracker crust in each jar, filling about three-quarters full. Smooth the tops with a spatula. - Add the Topping:
Top each cup with a dollop of whipped cream and a sprinkle of toasted coconut flakes. Add optional garnishes like white chocolate shavings or lime zest for extra pizzazz. - Chill and Serve:
Refrigerate the cups for at least 2 hours to set. Serve chilled and enjoy!
Storage Tips
- Refrigeration: Store in the fridge for up to 2 days, covered tightly with plastic wrap.
- Freezing: Not recommended, as the texture of the pudding may change.
Recipe Tips & Tricks
- Tip 1: Use vanilla pudding mix if you prefer a subtler coconut flavor.
- Tip 2: Add a drizzle of caramel sauce on top for an indulgent touch.
- Tip 3: Layer with pineapple chunks for a piña colada-inspired treat.
Variations
- Chocolate Coconut Pie Cups: Add a layer of chocolate ganache over the crust before adding the filling.
- Coconut Lime Pie Cups: Mix lime zest and juice into the filling for a citrusy twist.
- Almond Joy Pie Cups: Add a sprinkle of chopped almonds and a drizzle of melted chocolate for a candy-inspired dessert.
FAQ
Q: Can I use a different crust?
Absolutely! Try using crushed vanilla wafers or shortbread cookies for a new flavor profile.
Q: Can I make these ahead of time?
Yes! Assemble the cups up to 24 hours in advance, but add the whipped cream and garnishes just before serving for the best presentation.
Q: Can I toast my own coconut flakes?
Of course! Spread sweetened shredded coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring halfway through.
Final Thoughts
These Coconut Cream Pie Cups are the perfect blend of tropical flavor and creamy texture. Whether you’re serving them at a party, sharing them as a gift, or treating yourself to a little indulgence, they’re sure to hit the spot. So grab your coconuts, darlin’, and let’s whip up some pie magic!
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