Introduction

This Coconut Cake Easter Basket Pudding Shots recipe is a fun and festive treat that’s perfect for Easter celebrations. Creamy, coconut-flavored pudding is transformed into adorable edible baskets, complete with colorful candy decorations. It’s an easy-to-make dessert that both kids and adults will love.

The image shows three small white cups filled with creamy white dessert. Each cup is topped with green shredded pieces that look like finely chopped herbs or candy, placed over the smooth white layer. On top of this green layer are colorful jelly beans in pink, yellow, purple, and orange, along with tiny brown chocolate pieces shaped like bunnies. A large, red sugar-coated candy ring is inserted vertically in each cup, creating a handle-like arc. All cups are set on a dark wooden surface with a dark background, focusing the view on the dessert details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.4 oz Instant Coconut Cream Pudding

1 cup whole milk

1/2 cup sweetened condensed coconut milk

1/2 cup Coconut Cream Liqueur (such as Rumchata Coconut Cream)

8 oz Cool Whip, thawed

1 cup sweetened coconut

A few drops of green food coloring

20 Sour Punch Straws (strawberry flavor recommended)

100 mini jelly beans

Mini chocolate rabbits (e.g., Russell Stover Itty Bitty Bunnies)

Instructions

Step 1: In a large mixing bowl, whisk together the instant coconut cream pudding mix, whole milk, and sweetened condensed coconut milk until the mixture begins to thicken, about 3 minutes.

Step 2: Gently fold in the thawed Cool Whip into the pudding mixture, then whisk until smooth and fully combined.

Step 3: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set.

Step 4: To create the Easter coconut grass, place the sweetened coconut in a bowl and add a few drops of green food coloring. Toss with a fork or your hands (wear gloves if preferred) until the coconut is evenly tinted green.

Step 5: Scoop the pudding mixture into 2 oz. shot cups, filling each about three-quarters full.

Step 6: Sprinkle the green coconut grass on top of each pudding shot to replicate Easter grass.

Step 7: Add 5 mini jelly beans in the center of the coconut grass on each shot, then place one mini chocolate rabbit on top.

Step 8: Push a Sour Punch Straw down the sides of each pudding cup to create an arching basket handle.

Step 9: Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

Use full-fat milk for a richer pudding texture.

Substitute the coconut cream liqueur with coconut-flavored syrup or omit it for a non-alcoholic version.

Try different candy decorations like pastel-colored M&Ms or small Easter-themed sprinkles for variety.

Wear gloves when coloring the coconut to avoid staining your hands.

FAQs

Can I make these pudding shots ahead of time?

Yes, you can prepare them a day in advance and keep them refrigerated. Just add the candy decorations and straws right before serving to maintain their shape and texture.

What can I use instead of Cool Whip?

You can substitute Cool Whip with homemade whipped cream or any whipped topping of your choice. Just be sure it is fully thawed and gently folded into the pudding mixture.