Description
Coconut Bliss Cups
A delicious and simple treat featuring creamy coconut inside a crisp chocolate cup. Every bite is pure bliss!
Ingredients:
2 cups shredded coconut
½ cup sweetened condensed milk
1 teaspoon vanilla extract
200g melted dark chocolate
2 tablespoons coconut oil
A dash of sea salt
Instructions:
Mix coconut, condensed milk, and vanilla extract.
Melt chocolate with coconut oil.
Pour chocolate into silicone cups and chill.
Add coconut filling, pressing lightly.
Cover with more chocolate and chill again.
Sprinkle coconut flakes on top and serve!
#CoconutBlissCups
Step-by-Step Guide
Follow these detailed instructions for perfect Coconut Bliss Cups every time.
- Prepare the Filling: In a medium bowl, thoroughly combine the 2 cups of shredded coconut, ½ cup of sweetened condensed milk, and 1 teaspoon of vanilla extract until a sticky, cohesive mixture forms. Set aside.
- Create the Chocolate Shell: In a heatproof bowl, melt the 200g of dark chocolate with the 2 tablespoons of coconut oil. You can do this over a double boiler or in 20-second bursts in the microwave, stirring well between each interval until completely smooth.
- Form the Base: Using a small spoon or brush, coat the inside of your silicone cupcake molds with a layer of the melted chocolate. Ensure the sides are well-covered. Place the molds in the freezer for 10-15 minutes, or until the chocolate is completely set and hard.
- Add the Filling: Remove the molds from the freezer. Scoop about a tablespoon of the coconut filling into each chocolate cup. Use your fingers or the back of a spoon to press it down firmly into an even layer, leaving a small border at the top.
- Seal and Finish: Re-melt the remaining chocolate if needed. Spoon or pour chocolate over each cup to completely cover the coconut filling. Return the tray to the freezer for a final 20-30 minutes to set completely.
- Serve: Once fully hardened, gently pop the cups out of the silicone molds. Sprinkle with a dash of sea salt and extra coconut flakes before serving.
Serving Suggestions
These versatile cups are perfect for any occasion. Serve them as an elegant after-dinner treat on a decorative platter. They make a wonderful homemade gift when placed in a small gift box or cellophane bag. For a festive touch, drizzle the tops with a little white chocolate. Pair them with a cup of strong coffee or a glass of chilled dessert wine to balance their sweetness.
How-to Summary
In short: Mix coconut, condensed milk, and vanilla for the filling. Melt chocolate with coconut oil. Layer chocolate, then filling, then more chocolate in silicone molds. Freeze to set, then garnish and enjoy.
Frequently Asked Questions
Can I use milk chocolate instead of dark?
Yes, milk chocolate will work, but the cups will be significantly sweeter. We recommend a high-quality dark chocolate (70% cocoa) for the best flavor balance.
My chocolate is seizing or becoming grainy. What happened?
This usually means a tiny bit of moisture got into the chocolate. Ensure all your tools are completely dry. If it seizes, try stirring in a teaspoon of additional warm coconut oil to smooth it out.
How long do these cups last in the freezer?
Stored in an airtight container, they will keep perfectly for up to 2-3 months. There’s no need to thaw; serve directly from the freezer for a firm, crisp texture.
Can I make these dairy-free?
Absolutely. Substitute the sweetened condensed milk with a thick, canned coconut cream that has been simmered and reduced with a sweetener like maple syrup until it reaches a similar thick, sticky consistency.
Do I have to use silicone molds?
Silicone molds are highly recommended for easy removal. If using a mini muffin tin, line each cup with a small paper liner for best results, though removal can be trickier.
Common Mistakes to Avoid
- Not Pressing the Filling Firmly: A loose filling can cause the top chocolate layer to sink and break. Press it down firmly.
- Skipping the First Freeze: Chilling the initial chocolate shell is crucial. It creates a solid base that holds the cup’s shape.
- Using Cold Ingredients: If your coconut filling is very cold when you add the top chocolate layer, it can cause the chocolate to set too quickly and not spread evenly. Let the filled cups sit at room temperature for 5 minutes before adding the final chocolate layer.
- Overheating the Chocolate: Always melt chocolate gently. High heat will cause it to burn and become unusable.
Conclusion
Coconut Bliss Cups are the ultimate no-bake treat that impress with minimal effort. By following this detailed guide and avoiding common pitfalls, you’ll create a professional-looking dessert that combines rich chocolate with a sweet, chewy coconut center. Perfect for satisfying a sweet craving or gifting to a friend, this recipe is a guaranteed crowd-pleaser that truly lives up to its blissful name.
