Coconut Cream Pie Cups

Prep Time 20 mins
Cook Time 15 mins
Rest Time 2 hrs
Total Time 2 hrs 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 6
Best Season: All Seasons
Description

These Coconut Cream Pie Cups are a creamy, tropical dessert made with a buttery crumb base, silky coconut custard, and fluffy whipped topping. Perfect for parties or individual servings, this easy dessert delivers rich coconut flavor with a light, refreshing finish.

Ingredients
    For the Base
  • 1.5 cup digestive biscuits (crushed finely)
  • 6 tbsp unsalted butter (melted)
  • 2 tbsp sugar (optional, for extra sweetness)
    • For the Coconut Cream Filling
  • 2 cup whole milk
  • 1 cup coconut milk (full fat)
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 tsp vanilla extract
    • For the Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 2 tbsp toasted coconut flakes (for garnish)
Instructions
    Prepare the Base
  1. 1
    Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter and sugar until the texture resembles wet sand. Spoon the mixture into serving cups and press it down firmly to form a base layer. Refrigerate for 15–20 minutes to set.
    2. Make the Coconut Custard
  2. 2
    In a saucepan, combine milk, coconut milk, and sugar. Heat over medium heat until warm but not boiling. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly pour some warm milk into the egg mixture while whisking (to temper the eggs), then return everything to the saucepan.
    3. Thicken the Filling
  3. 3
    Cook the mixture over medium heat, stirring constantly, until it thickens into a creamy custard. This takes about 5–7 minutes. Once thick, remove from heat and stir in butter, shredded coconut, and vanilla extract. Mix until smooth and glossy.
    4. Assemble the Cups
  4. 4
    Pour the warm coconut custard evenly over the chilled biscuit bases. Smooth the tops with a spoon or spatula. Cover each cup lightly and refrigerate for at least 2–3 hours until fully set.
    5. Prepare the Whipped Topping
  5. 5
    In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
    6. Final Decoration
  6. 6
    Pipe or spoon the whipped cream over each chilled coconut cup. Sprinkle toasted coconut flakes on top for added texture and flavor. Serve chilled for the best taste.
Note
  • Use full-fat coconut milk for the richest flavor and creamy texture.
  • Toast coconut flakes lightly in a pan for extra aroma and crunch.
  • If you want a quicker version, you can use store-bought custard and mix in coconut.
  • Store in the refrigerator for up to 3 days; keep covered to maintain freshness.
  • For a lighter version, use whipped topping instead of heavy cream.
Keywords: easy dessert, coconut dessert, no-fuss, party-friendly, creamy
Read it online: https://petitepanini.com/recipe/coconut-cream-pie-cups/