Go Back

Coconut Cream Carrot Patch Cups

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.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

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 full-fat
  • 1 cup shredded sweetened coconut
  • 1 teaspoon vanilla extract
For the Chocolate "Soil":
  • 1 1/2 cups chocolate sandwich cookies crushed
For the Carrot Decorations:
  • 1 cup white chocolate chips
  • Orange food coloring
  • Green candy straws

Method
 

  1. Make the Coconut Cream: Heat the milk, sugar, cornstarch, and salt in a saucepan, stirring until thickened. Remove from heat, add the coconut milk, shredded coconut, and vanilla extract, and let cool. Chill for 1-2 hours.
  2. Prepare the Chocolate "Soil": Crush chocolate sandwich cookies into fine crumbs and set aside.
  3. Make the Carrots: Melt the white chocolate, stir in orange food coloring, and pipe carrot shapes on parchment paper. Insert green candy straws for carrot tops. Let set.
  4. Assemble the Cups: Spoon the coconut pudding into small cups, sprinkle with chocolate crumbs, and insert the candy carrots.
  5. Serve and Enjoy: Garnish with extra coconut or sprinkles and serve chilled.