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    Home » Dessert

    Coconut Cream Pie Cups

    Published: Jan 27, 2015 · Modified: Nov 6, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Use baked wonton wrappers to make these Coconut Cream Pie Cups! Fill them with a luscious coconut cream pie filling and top them with coconut whipped cream and toasted coconut!

    Coconut-Cream-Pie-Cups

    This post was sponsored by Nasoya. All opinions are my own.

    These Coconut Cream Pie Cups are absolutely ridiculous. Ridiculously good, that is.

    They're the best dessert I've made all year. Wait...I know that doesn't sound impressive, since it's still January.

    But I'm willing to bet that come December, these babies will still be up there. To die for.

    So what possessed me to put dreamy, custard-like coconut cream pie filling in a baked wonton, then top it with fresh coconut whipped cream and toasted coconut? I'm so glad you asked.

    coconut cream pie cups on a sheet tray

    After I posted these Crispy Mushroom, Onion and Feta Rolls, made with egg roll wrappers, Nasoya contacted me to ask if I'd be interested in using one of its products to make an appetizer or dessert that could be served on Super Bowl Sunday.

    And, since Nasoya is the brand of wrappers I use and feel good about bringing into my home (no weird ingredients) it was a no-brainer for me to say yes.

    And, since coconut cream pie is my husband's favorite — it was his birthday "cake" last year — I had to see if I could turn it into cups using the wonton wrappers. Oh my, we're so glad I did.

    overhead view of plate of coconut cream pie cups

    With each bite, you get this crunch from the crispy wonton, plus you sink your teeth into this creamy, smooth, luscious filling (made with equal parts coconut milk and half and half), topped with toasty coconut and the coconut-accented whipped cream.

    Yum! I'm going on the record to say I prefer these Coconut Cream Pie Cups to the traditional pie version.

    coconut cream pie cups on a plate

    If you love coconut, you've got to try these! And if not, you could fill the baked Nasoya wonton cups with the pudding of your choice and top them with whipped cream, nuts, chocolate chips, whatever suits you.

    Just press a wonton into each well of either a cupcake pan or a mini-muffin pan (I did some of each for the photos) and bake for about nine minutes, or until golden brown. Then you cool the cups and fill them.

    Done.

    Score!

    More pie recipes to enjoy

    • The Best Blueberry Pie
    • Cranberry Pie
    • How to Make Sugar Cookie Pie Crust
    • The Best Lemon Meringue Pie
    • Chocolate Pudding Pie with Brownie Crust

    (Recipe Source: Concept and topping by Cooking with Mamma C. Filling adapted from Willow Bird Baking.)

    holding plate of coconut cream pie cups with whipped cream

    Coconut Cream Pie Cups

    Baked wontons are used as the base for these fabulous Coconut Cream Pie Cups, topped with fresh coconut whipped cream and toasted coconut. To die for!
    5 from 4 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Servings: 12 -15; makes 36 cups
    Calories: 356kcal
    Author: Mamma C

    Ingredients

    Wonton Cups

    • 36 wonton wrappers from a 12-ounce package (I use Nasoya)

    Toasted Coconut

    • ¾ cup flaked coconut (I use unsweetened)

    Coconut Cream Pie Filling

    • 13.5- ounce can of coconut milk (full fat)
    • 13.5 ounces half and half
    • 2 eggs
    • ¾ cup + 1 tablespoon granulated sugar
    • ⅓ cup corn starch
    • ¼ teaspoon salt
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon coconut extract

    Coconut Whipped Cream

    • 1 cup heavy whipping cream
    • 2 tablespoons confectioners sugar
    • ½ teaspoon coconut extract
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350 degrees F. Press one wonton into each well of a cupcake pan (or use a mini-muffin pan), forming a cup. If you have a wooden dowel, use it to help shape the mini ones. Bake the cups for about 9 minutes, or until golden brown. Let the cups cool in the pan on a wire rack.
    • While the cups are baking, you can toast your coconut in a 12-inch skillet on the stove. Pour the coconut flakes into the skillet and stir them over medium-high heat until they are just getting golden. It should take five minutes for unsweetened, and less for sweetened coconut. Transfer the coconut to a bowl to cool.
    • For the filling, place your coconut milk in a medium sauce pan. Fill the empty coconut milk can with half and half and pour that into the pan as well. Add the eggs, sugar, corn starch and salt. Over medium-low heat, whisk the ingredients and stir constantly until the mixture thickens and bubbles. It will take around 16 minutes, depending on your pan. Turn off the heat and stir in the vanilla and coconut extracts.
    • Using a scoop if you have one, place 1 ½ tablespoons of filling into each cooled cup (regardless of whether you used the mini-muffin pan or the cupcake pan). Chill the filled cups in the refrigerator while you make your whipped cream.
    • For the whipped cream, beat the whipping cream and confectioners sugar in a clean, medium stainless steel bowl with a mixer until the cream is about half way to being stiff. Add in the coconut extract and continue beating until stiff peaks form.
    • When the coconut filling is chilled and set in the cups (mine took maybe 15 minutes), top each pie cup with some whipped cream, using a pastry bag to pipe it on if you wish. Then, sprinkle some toasted coconut onto each pie cup. Keep the filled cups refrigerated until you're ready to serve them. Refrigerate leftovers.

    Notes

    The pie cups are best served within the first couple of hours of being made, for maximum crispiness. You can make the filling and toast your coconut the day before, but bake the wontons and make your whipped cream the day of serving.
    There are 48 wonton wrappers in a package. You can bake the extras and fill them with leftover whipped cream, or freeze them for up to two months.
    If you wish to make a traditional coconut cream pie, double the filling.

    Nutrition

    Calories: 356kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 214mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 445IU | Vitamin C: 0.8mg | Calcium: 68mg | Iron: 2.2mg
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    Reader Interactions

    Comments

    1. Robert

      November 06, 2022 at 11:09 am

      5 stars
      These are delicious! Thank you very much.

      Reply
      • Mamma C

        November 06, 2022 at 11:14 am

        Hi Robert - I'm so happy you enjoyed these! Thanks for letting me know.

        Reply
    2. Jess @ whatjessicabakednext

      January 30, 2015 at 2:59 pm

      These coconut cream pie cups look delicious, Andrea! Love baking with filo pastry - so flaky, buttery and tasty.

      Reply
      • Mamma C

        January 30, 2015 at 3:28 pm

        Thanks, Jess! I used wonton wrappers for these and actually have never tried working with filo dough. It's on my list! 🙂

        Reply
    3. Cheryl "Cheffie Cooks" Wiser

      January 29, 2015 at 12:30 pm

      Hi Andrea, I wrote a post about the coconut doesn't fall far from the tree I think last week (since I blog daily-I lose track and my days run together). It is Thursday, right? Anyhow I grow coconuts on our land (read blog you'll laugh for sure). I loveeeeeeeeeeeeeeee toasted coconut, cream filling, custard filling, what ever filling. Normally, I use Phyllo (because half-Italians and Half-Greeks always have Phyllo in the freezer). I can think of a million things to stuff in these wontons?! Go Girl...Your Florida Bud. Cheryl

      Reply
      • Mamma C

        January 29, 2015 at 12:51 pm

        I did read your post about the coconut falling off the tree. Too funny! I can only imagine how delicious the fresh coconut would be in this dessert. Thanks, Cheryl!

        Reply
    4. Savita @ ChefDeHome

      January 27, 2015 at 4:17 pm

      Gorgeous looking pie cups, Andrea! Specially when I'm not in mood to make a whole pie, these can be soo perfect for little indulgence! I also love the idea of coconut cream filling!

      Reply
      • Mamma C

        January 27, 2015 at 4:29 pm

        Thanks, Savita. These are so addictive!

        Reply
    5. Annie @ ciaochowbambina

      January 27, 2015 at 11:06 am

      5 stars
      I've never used wonton wrappers for dessert and now I realize how much fun and flavor I've been missing. These look delicious, Andrea!!

      Reply
      • Mamma C

        January 27, 2015 at 11:30 am

        I feel the same way, Annie. Once I heard that people have used the wontons to make cannoli cups, it was easy to start imagining what other desserts I could make with them. So fun. Thanks, Annie!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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