Happy Friday everyone! I’m totally bringing y’all shots today, well, of the non-alcoholic variety anyway. I’m completely obsessed with these little mini desserts of awesome.
They’re filled with coconut (one of my favs), creamy, kind of fancy looking and darn easy to make. I will at some point make a real coconut cream pie from scratch (I say so optimistically) but for now these little guys filled every coconut cream pie craving I had been having, and hello! they are so adorbs.
BTW I totally think that these would be so fun to serve at a dinner party or any little get together you might have.
Have a wonderful, fun and safe weekend y’all, any I hope you get to make these delicious and fun mini desserts.
First, pudding mix into the bowl…
now cream of coconut…
then milk…
all mixed up, then into the fridge…
cream your cream cheese…
then pudding mix into the cream cheese…
all mixed up…
then your coconut flakes in, and mix again…
then layer your glasses alternating your coconut cream pie mix and whipped cream (if you want)…
yummies!!
- 1 (4 Ounce) Instant Vanilla Pudding.
- 1/2 Cup of Cream of Coconut.
- 1/2 Cup of Milk.
- 1 (8 Ounce) Block of Cream Cheese, Softened.
- 1/4 Cup of Sweetened Flaked Coconut.
- Additional Coconut, Toasted for Garnish (Optional).
- 1 Cup of Heavy Whipping Cream.
- 1/4 Cup of Granulated Sugar.
- In a bowl place your pudding mix, cream of coconut and milk, stirring until combined then place in fridge.
- With a handheld or stand mixer with paddle attachment beat your cream cheese until light and fluffy then add your pudding mixture and mix again.
- Now add your flaked coconut and mix again until combined.
- Place your coconut cream pie mix into the fridge for a couple of hours so it will be easier to pipe into your shot glasses.
- With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip, whip, whip until stiff peaks form.
- Place your whipping cream and coconut cream pie mix in 2 separate piping bags and alternate the whipping cream and coconut cream pie until your shot glasses are full, then enjoy.
- To add toasted coconut garnish, I placed a handful of the coconut flakes on a tray in my toaster oven right next to the burners at 350 degrees for about 5 minutes, just watch very carefully so they don't burn 🙂
- Also, you don't have to do layers of whipped cream and the coconut cream pie mix, you can totally just do coconut cream pie by itself.
Looks amazing !! Coconut is my favorite……
Thanks Julie! these are so fun, and yes coconut is pretty much the best 🙂