Description
Miniature coconut cream pies nestled in soft sugar cookie cups, topped with whipped cream and toasted coconut. These hand-held treats are creamy, chewy, and absolutely irresistible.
Ingredients
- All-Purpose Flour: 1 1/4 cups
- Baking Powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted Butter: 1/2 cup (1 stick), softened
- Granulated Sugar: 1/2 cup
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Whole Milk: 1 cup
- Coconut Milk: 1/2 cup (canned, full-fat)
- Cornstarch: 2 tablespoons
- Shredded Sweetened Coconut: 1 cup, divided
- Powdered Sugar: 1/4 cup
- Heavy Cream: 3/4 cup
- Vanilla Extract (for topping): 1/2 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F and grease a mini muffin tin.
- Combine Ingredients: Whisk flour, baking powder, and salt. Cream butter and sugar until fluffy. Add egg and vanilla, then mix in dry ingredients to form dough.
- Prepare Your Cooking Vessel: Roll dough into 1-inch balls, press into muffin tin to form cups.
- Assemble the Dish: Bake for 10–12 minutes until golden. Let cool in tin, then remove and cool fully.
- Cook to Perfection: In a saucepan, whisk milk, coconut milk, sugar, and cornstarch. Cook until thickened. Stir in 3/4 cup coconut and vanilla. Let cool.
- Finishing Touches: Fill cookie cups with cooled coconut filling. Whip cream with powdered sugar and vanilla to soft peaks, then top each cup.
- Serve and Enjoy: Sprinkle with toasted coconut and chill until serving.
Notes
- Chill filling before spooning for better set.
- Use piping bag for clean whipped cream tops.
- Add citrus zest for brightness.
- Store in cupcake liners for easy serving.