Coconut Cream Carrot Patch Cups are a delightful, no-bake dessert that’s easy to make and perfect for Easter.

These individual dessert cups feature creamy coconut pudding layered with chocolate cookie “soil” and topped with adorable edible carrots. The light coconut flavor, combined with the chocolate crunch, makes this treat a crowd-pleaser for kids and adults alike.

These cups are simple yet impressive. The coconut cream base provides a smooth, tropical twist, while the cookie crumbs and candy carrots create a playful, garden-like presentation.

They’re ideal for Easter gatherings, spring parties, or just a fun family activity. Plus, no baking required!

Why You’ll Love Coconut Cream Carrot Patch Cups

🥥 Creamy Coconut Flavor – The coconut pudding filling is light, smooth, and tropical.

🧒 Kid-Friendly Fun – The carrot patch design makes this dessert exciting and interactive for kids.

🍫 Chocolatey Crunch – The cookie crumb topping adds a delicious chocolatey crunch.

🎨 Easy to Customize – Change the flavors or decorations to match your Easter theme.

⏱️ Quick and No-Bake – The no-bake nature of this dessert makes it a time-saving option.

Ingredients for Coconut Cream Carrot Patch Cups

For the Coconut Cream Filling:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup coconut milk (canned, full-fat)
1 cup shredded sweetened coconut
1 teaspoon vanilla extract

For the Chocolate “Soil”:

1 1/2 cups chocolate sandwich cookies (like Oreos), crushed

For the Carrot Decorations:

1 cup white chocolate chips or candy melts
Orange food coloring
Green candy sticks or sour straws (for carrot tops)

Additional Items:

6-8 small clear cups or jars
Extra shredded coconut (optional for garnish)

Instructions for Coconut Cream Carrot Patch Cups

Step 1: Make the Coconut Cream Pudding

In a saucepan, whisk together whole milk, sugar, cornstarch, and salt.
Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble(about 5-7 minutes).
Remove the saucepan from heat and stir in the coconut milk, shredded coconut, and vanilla extract.
Let the pudding cool slightly, then transfer it to a bowl. Cover the surface with plastic wrap (pressed directly on the surface to prevent a skin from forming).
Refrigerate for 1-2 hours, or until completely chilled.

Step 2: Prepare the Chocolate “Soil”

Crush the chocolate sandwich cookies in a food processor until you get fine crumbs.
Set the cookie crumbs aside for the topping.

Step 3: Make the Edible Carrots

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Stir in a few drops of orange food coloring to create a vibrant carrot color.
Spoon the melted chocolate into a piping bag or zip-top bag with a small tip.
Pipe small carrot shapes onto parchment paper.
Insert a small piece of green candy straw into the top of each carrot to mimic carrot tops.
Let the carrots harden at room temperature or in the fridge for 15 minutes.

Step 4: Assemble the Carrot Patch Cups

Spoon the chilled coconut cream pudding into each clear cup or jar, filling them about two-thirds full.
Sprinkle a layer of chocolate cookie crumbs on top to resemble soil.
Gently press an edible carrot into the center of each cup.

Step 5: Decorate and Serve

If desired, sprinkle some extra shredded coconut around the edges to look like garden mulch.
Serve immediately or refrigerate until ready to serve.

Tips for the Best Coconut Cream Carrot Patch Cups

🥥 Use Full-Fat Coconut Milk – For a creamier texture, choose full-fat canned coconut milk.

🍪 Crush the Cookies Finely – A fine crumb makes the “soil” look more realistic.

🎨 Get Creative with Decorations – Try adding mini chocolate bunnies or candy eggs to create an Easter garden scene.

❄️ Chill Thoroughly – Allow the pudding to chill completely for a thicker, creamier texture.

How to Serve Coconut Cream Carrot Patch Cups

🌸 As an Easter Dessert – Serve after Easter brunch or lunch as a fun and festive treat.

🎂 As a Party Snack – Place the cups on a dessert table with other springtime sweets.

🎁 As Edible Gifts – Package the cups in clear jars with ribbons for a sweet gift.

🍓 With Fresh Fruit – Serve with a side of fresh berries for a light, fruity contrast.

How to Store and Reheat Leftovers

🧊 Refrigerate: Store in the refrigerator for up to 3 days.

❄️ Freeze: Freeze the pudding without the toppings for up to 2 months. Thaw in the fridge before assembling.

🚫 Do Not Heat: These cups are best served chilled—avoid reheating.

Variations to Try

🍍 Tropical Twist: Add crushed pineapple or a pineapple layer for a tropical flavor.

🍫 Chocolate Coconut Cups: Mix cocoa powder into the pudding for a chocolate-coconut combination.

🍓 Berry Patch Cups: Swap the carrots for strawberry “carrots” dipped in orange chocolate.

🧁 Cookie Crust Base: Add a layer of crushed graham crackers or cookie crust at the bottom for extra texture.

Why Coconut Cream Carrot Patch Cups Are a Must-Try

These Coconut Cream Carrot Patch Cups are a fun, tasty dessert that kids and adults love. The creamy coconut base, crunchy cookie topping, and adorable carrot decorations make these cups perfect for Easter celebrations.

Try making these carrot patch cups this season and enjoy a simple, no-bake dessert that’s as cute as it is delicious!