Last updated on February 6th, 2020 at 04:16 am
These Cream Coconut Caramel Pie Shooters are filled with fluffy cream cheese, whipped topping, caramel sauce, and toasted coconut! Make these ahead of time and wow your party guests!
I’m about to give you a recipe with coconut and caramel that you are going to die over! Just a few weeks ago I wrote a post about my adventures with the Kitchen Committee during Holy Week. Here is the link if you haven’t had the pleasure yet!
During that week, over the course of 5 days, I consumed 2 whole coconut caramel pies. I was still abstaining from chocolate for Lent so that was just about the only dessert I could eat.
Creamy Coconut Caramel Pie becomes a smaller dessert
So of course, I ATE AND ATE AND ATE! I asked the baker (Susan Welch) of the coconut caramel pie to send me the recipe so I could share it with all of you and you can eat till you are sick too!
real motive was to share it with you because it was easy, they can be made WAY in advance because they are stored in the freezer, and because one recipe makes 3 PIES!
You can make one recipe and have 3 desserts to bring to dinner parties, or picnics, or just eat by yourself. Susan graciously mailed me (yes via snail mail) the recipe, so here it is!
When I made this recipe for the pictures, I only used about a third of the recipe so I dumped the rest of the filling into two of those graham cracker pie crusts and sent them to Brooks’ poker club.
GONE! The above picture shows 1/3 of the recipe made into a medium-sized trifle that I placed in the fridge. I’m sure he will eat it in the middle of the night:)
The recipe below shows how to make the crumbs for the shot glasses. If you want to make them into pies, just get 3 of the graham cracker pie crusts and layer the filling and the toppings like you do the shot glasses. I prefer to toast the crumbs and get a nuttier flavor and a little crispier crumble for the layers.
I love this recipe because it is quick, delicious, and I have all the ingredients for the pies on hand. I use frozen whipped topping like Cool Whip or a generic version and you can make your own caramel sauce (here is a recipe for a great one). You can buy the bottle in the ice cream aisle without judgment.
For a little extra crunch, I like to add nuts to my pies. You can use any mixed nuts you may have on hand, but I prefer my toasted pecans in this recipe and some toasted coconut chips.
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Dessert Shooters are trending for dessert now!
However you put these coconut caramel pie shooters together, they are sure to be a hit. I love that I can eat dessert and not walk away feeling so stuffed I have to undo my pants! Some of my other small jar and shooter desserts include a Salted Caramel Nutella Shooter, a No Bake Coconut Key Lime Cheesecake Jar, my chocolate pumpkin shooters, and my Orange Sunrise Shooter.
I can’t seem to get enough of these shooters so I am thinking about making these for Easter too!
These coconut caramel pie dessert shooters are fun to make, great for kids to help with, perfect for birthday parties or showers!
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons butter (melted)
For the Filling
- 8 ounces cream cheese (room temperature)
- 1 can of sweetened condensed milk
- 2 cups whipped cream (you can use a 16oz container of whipped topping if you want)
- 1/2 cup caramel sauce
- 1/4 cup toasted coconut
- 1/4 cup toasted pecans (chopped)
- 24 shot glasses or small plastic cups (size will change final number of shooters made)
Toast the crust
- Combine graham cracker crumbs and melted butter.
- Place on baking sheet and toast in the oven at 300F until toasted (about 6 minutes but watch!)
- Remove from oven and cool completely.
- Store in an airtight container until ready to use.
Prepare the creamy coconut caramel pie filling
- Combine cream cheese and condensed milk until fully mixed.
- Fold in whipped cream.
- Store in refrigerator until ready to assemble the shooters.
When ready to assemble the shooters
- If your mixture was in the fridge, let sit out for a few minutes to loosen it up.
- Put a tablespoon of toasted crumbs in bottom of the shot glass and press down to pack.
- Add a layer of cream cheese mixture.
- Sprinkle with coconut and pecans.
- Drizzle some caramel sauce on top.
- Repeat with the layers until shot glasses are filled.
- Garnish with more coconut and pecans if wanted.
- Place in freezer until ready to serve (at least 2 hours.)
- Remove 10 minutes before serving.
* I actually used tea light candle holders from the dollar store for these! They were slightly bigger than a traditional shot glass and cheaper!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 85mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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