Coconut Cream Pie Cookie Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp sugar cookie cups filled with a creamy coconut custard and topped with whipped cream and toasted coconut. Elegant individual portions with tropical and classic dessert flavors combined. Perfect for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- 33 ounces refrigerated sugar cookie dough (2 rolls)
- ⅔ cup all-purpose flour
- 13.5 ounces coconut milk (1 can)
- 1½ cups half and half
- 2 eggs (beaten)
- 1 egg yolk
- ¾ cups granulated sugar
- ½ cup corn starch
- ¼ teaspoon salt
- 1½ cups sweetened flaked coconut
- 1 teaspoon coconut extract
- whipped cream
- coconut (toasted)
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 124mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 21mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.