Mocha-nut Cream Cups

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1/2 (15-ounce) box refrigerated pie crust, thawed

2 cups heavy whipping cream

1 can light coconut milk

4 teaspoons instant espresso powder

1 teaspoon coconut extract

2 (1-ounce) boxes cheesecake flavored sugar-free instant pudding

1 cup sweetened flake coconut, plus 1/3 cup toasted coconut, for garnish

Whipped topping, for garnish


  1. Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.
  2. Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool.
  3. While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined.
  4. Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.