Mini Coconut Cream Pies
Recipe Image
Our sugar cookies get piled high with a dreamy topping and fluffy finish that will transport you to the tropics in seconds.

Bon Appe Product:  Sugar Cookie made with NUTELLA®

  • 8 to 10 Bon Appé Sugar Cookies with NUTELLA®
  • 1½ cups (375 mL) coconut Greek yogurt
  • 1 pkg (102 g) vanilla instant pudding mix
  • ½ cup (125 mL) milk
  • 1 cup (250 mL) whipping cream
  • 2 tbsp (30 mL) icing sugar
  • 1 tsp (5 mL) coconut extract
  • ¼ cup (60 mL) shredded coconut, toasted

45 min
0 min
Ready in
45 min

  1. Place Sugar Cookies on a working surface.
  2. To make filling, combine coconut Greek yogurt, vanilla instant pudding mix and milk in the bowl of an electric mixer and beat on medium speed until well blended. Set aside.
  3. To make whipped cream, add whipping cream and sugar to the (very cold) bowl of an electric mixer and beat on high just until stiff peaks form.
  4. Add coconut extract and mix just until blended. Add whipped cream to a piping bag with a desired decorating tip.
  5. For each cookie, add a dollop of Vanilla Cream Filling, spreading it over the entire cookie.
  6. Pipe Coconut Whipped Cream over filling, leaving 1 cm of filling exposed.
  7. Sprinkle with toasted coconut. Refrigerate until ready to serve.

My mouth is watering over this
My mouth is watering over this creamy looking cookie at 2 am. NOT GOOD! Good idea to make minis, less waste too, ...
- Maggie Mcain
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