Ingredients
Scale
- Cookie Cups:
- 1 cup butter, cold
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp salt
- 1–2 tbsp ice water
- Filling:
- 1 package instant vanilla pudding
- 1 can coconut milk
- 1/2 cup shredded coconut (optional)
- Topping:
- Whipped cream
- Toasted coconut flakes
Instructions
- Preheat oven to 350°F and prepare muffin pan.
- Make dough in food processor and form cookie cups.
- Bake 16–18 minutes, then press centers again.
- Whisk pudding mix with coconut milk until thick.
- Fill cooled cookie cups with cream.
- Top with whipped cream and toasted coconut.
- Chill 30 minutes before serving.
Notes
- Press centers after baking to keep cup shape.
- Use coconut flakes for better crunch.
- Chill before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian