Start by crushing the vanilla wafers into fine crumbs using a food processor or a ziplock bag and rolling pin. Melt the unsalted butter in a microwave-safe bowl, then combine it with the cookie crumbs. Press this mixture firmly into the bottom of small dessert cups to form a sturdy crust. Set these aside while you prepare the filling.

In a mixing bowl, whisk together the instant vanilla pudding mix and coconut pudding mix. Slowly pour in the whole milk, stirring until the mixture thickens, which should take about 2 minutes. Add the coconut extract for a tropical touch, and let the filling chill in the refrigerator for about 5 minutes to firm up slightly.

In a separate bowl, pour in the heavy cream and add the powdered sugar and vanilla extract. Using an electric mixer, whip the cream on medium speed until soft peaks form, which should take about 3 to 4 minutes. Gently fold this whipped cream into the chilled pudding mixture until fully combined, creating a smooth and fluffy coconut filling.

Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet. Bake it in the oven for about 5-7 minutes, stirring occasionally, until it turns golden brown and fragrant. Watch closely to avoid burning, as it can turn quickly. Remove from the oven and let it cool on the counter.

Carefully pipe or spoon the coconut cream filling into the prepared cups, filling them nearly to the top. Next, dollop or pipe additional whipped cream on top of each dessert cup for a luxurious finish. Finally, sprinkle a generous amount of the toasted shredded coconut atop the whipped cream to add a delightful crunch and flavor.

Refrigerate the assembled Dreamy Coconut Cream Pie Dessert Cups for at least 1 hour, allowing the flavors to meld and the filling to set. Once chilled, they’ll be easier to serve, and you’ll enhance the creamy textures. After chilling, simply bring them out and enjoy your tropical treat!