Instructions
HOW TO MAKE COCONUT CREAM PIE COOKIE CUPS, IF YOU LIKED IT SAY HELLO
- 2 rolls 16.5 oz refrigerated sugar cookie dough
- 2/3 cup all-purpose flour
- 13.5 oz coconut milk 1 can
- 1½ cups half and half
- 2 eggs beaten
- 1 egg yolk
- ¾ cups granulated sugar
- ½ cup corn starch
- ¼ tsp salt
- 2 cups sweetened flaked coconut
- 1 tsp coconut extract
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Preheat oven to 350°F.
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Coat a mini muffin tin with nonstick cooking spray.
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In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
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Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
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Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
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Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
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Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
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Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
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Stir in 1½ cups coconut and coconut extract.
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Spoon coconut custard into cooled cookie cups.
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Refrigerate for at least 2 hours.
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Top with Reddi-wip and toasted coconut.
Ingredients
- 2 rolls 16.5 oz refrigerated sugar cookie dough
- 2/3 cup all-purpose flour
- 13.5 oz coconut milk 1 can
- 1½ cups half and half
- 2 eggs beaten
- 1 egg yolk
- ¾ cups granulated sugar
- ½ cup corn starch
- ¼ tsp salt
- 2 cups sweetened flaked coconut
- 1 tsp coconut extract
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