Coconut Cream Cups are a delicious, sweet, and creamy treat with the tropical flavor of coconut. They’re simple to make, perfect for satisfying your sweet tooth, and great for both parties and personal indulgence. Here’s a quick recipe to make these little cups of coconut goodness.
Ingredients:
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1 cup unsweetened shredded coconut
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1/2 cup coconut cream (not coconut milk)
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1/4 cup honey or maple syrup (or sweetener of choice)
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1 tsp vanilla extract
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1/4 tsp salt
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1/4 cup coconut oil, melted
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1/2 cup dark chocolate chips (or semi-sweet, depending on your preference)
Optional:
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Chopped nuts (like almonds, cashews, or pistachios) for added crunch
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Sea salt for sprinkling on top
Instructions:
1. Prepare the Coconut Mixture:
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In a medium bowl, combine shredded coconut, coconut cream, honey (or maple syrup), vanilla extract, and salt. Stir until everything is well combined.
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Add the melted coconut oil to the mixture and stir again until smooth. The mixture should be thick and sticky.
2. Mold the Cups:
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Line a muffin tin with silicone muffin liners or paper liners for easy removal.
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Spoon the coconut mixture evenly into the muffin cups, pressing gently to compact the mixture and form a solid base. You want to fill each cup about 3/4 full.
3. Chill the Coconut Cups:
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Place the muffin tin in the freezer for about 15-20 minutes to let the coconut mixture firm up.
4. Prepare the Chocolate:
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While the coconut cups are chilling, melt the chocolate chips in a heatproof bowl over a double boiler or microwave in 20-second increments, stirring in between, until smooth.
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Once the coconut cups have firmed up, remove the muffin tin from the freezer and carefully spoon a layer of melted chocolate on top of each coconut cup. Spread the chocolate evenly over the coconut layer.
5. Chill Again:
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Return the muffin tin to the freezer for another 10-15 minutes to allow the chocolate to harden.
6. Serve:
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Once the chocolate has set, remove the cups from the muffin tin and enjoy! You can sprinkle a little sea salt on top for an extra flavor boost if desired.
Tips:
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Storage: Keep the coconut cream cups in the freezer or fridge for up to 2 weeks. They can be a bit soft at room temperature, so it’s best to enjoy them chilled.
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For a creamier texture: If you prefer a creamier coconut filling, you can blend the coconut mixture in a food processor for a smoother consistency before spooning it into the muffin tin.
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Flavor variations: You can also add a few drops of almond extract or citrus zest (like lime or orange) to give the coconut cream cups a unique twist.
These Coconut Cream Cups are a perfect combination of creamy coconut and smooth chocolate, and they’re naturally sweetened with honey or maple syrup. Enjoy these delightful little bites of paradise! Let me know if you need more variations or have any questions!