Gingerbread Coconut Cookie Cups

This is one of the most delicious, fun recipes for the holidays – I’m obsessed! It doesn’t take much work or many ingredients, and you’ll have a unique and yummy holiday treat ready to serve. I can’t wait for you to try this fun combination!

WHAT YOU NEED:

Cookie Cups

• 1 tube refrigerated gingerbread cookie dough

Coconut Custard

• 1 (13.5oz) can unsweetened coconut milk
• 5 egg yolks (room temp)
• 4 Tablespoons milk
• 1/2 cup sugar
• 3 Tablespoons cornstarch
• 1 teaspoon vanilla
• 2 teaspoons coconut extract

Whipped Cream

• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• About 1 cup toasted coconut flakes

MAKE THEM:

We are making the custard first because it needs time in the fridge to cool.

Coconut Custard

Put coconut milk in a medium pan over medium-high heat and whisk consistently (watch so it doesn’t burn). Bring to a simmer.

In a medium bowl, whisk: egg yolks, sugar, milk, and cornstarch.

Add 1/3 of the hot coconut milk to the egg/sugar mixture while whisking. Add another 1/3 cup, whisk. Add the last 1/3 cup and whisk again. Adding it all at once will cook the eggs – go slowly!

Cookie Cups

Preheat oven according to package instructions.

Grab your mini silicone muffin pan and set aside.

Break off and roll about a tablespoon of dough in your palms, then place inside each mini muffin compartment. per mini muffin compartment.

Bake according to instructions. Once you pull them out, use the other side of a wooden spoon to gently sink in the middles to create the cups.

Allow to cool completely.

Whipped Cream

In a cold mixing bowl with cold beater, beat the heavy whipping cream until soft peaks form.

Add the powdered sugar and beat again until stiff peaks form.

Fill each cookie cup with custard (I use a piping bag), then top with whipped cream and your toasted coconut!

TRY THESE FUN RECIPES, TOO!

Print Recipe

5 from 1 vote

Gingerbread Coconut Cookie Cups

These amazing little cookie cups are a fun, unique combination of flavors that you'll make time and time again!

Ingredients

Cookie Cups

• 1 tube refrigerated gingerbread cookie dough

Coconut Custard

• 1 13.5oz can unsweetened coconut milk
• 5 egg yolks room temp
• 4 Tablespoons milk
• 1/2 cup sugar
• 3 Tablespoons cornstarch
• 1 teaspoon vanilla
• 2 teaspoons coconut extract

Whipped Cream

• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• About 1 cup toasted coconut flakes

Instructions

We are making the custard first because it needs time in the fridge to cool.

Coconut Custard

• Put coconut milk in a medium pan over medium-high heat and whisk consistently (watch so it doesn’t burn). Bring to a simmer.
• In a medium bowl, whisk: egg yolks, sugar, milk, and cornstarch.
• Add 1/3 of the hot coconut milk to the egg/sugar mixture while whisking. Add another 1/3 cup, whisk. Add the last 1/3 cup and whisk again. Adding it all at once will cook the eggs – go slowly!
• Return mixture to the pot and bring to a simmer again, whisking until thick.
• Add vanilla and coconut extracts and whisk again.
• Cover with plastic wrap and refrigerate at least 2 hours.

Cookie Cups

• Preheat oven according to package instructions.
• Grab your mini silicone muffin pan and set aside.
• Break off and roll about a tablespoon of dough in your palms, then place inside each mini muffin compartment. per mini muffin compartment.
• Bake according to instructions. Once you pull them out, use the other side of a wooden spoon to gently sink in the middles to create the cups.
• Allow to cool completely.

Whipped Cream

• In a cold mixing bowl with cold beater, beat the heavy whipping cream until soft peaks form.
• Add the powdered sugar and beat again until stiff peaks form.
• Fill each cookie cup with custard (I use a piping bag), then top with whipped cream and your toasted coconut!