Cooking Time: 0 minutes (no-bake)
Prepping Time: 10 minutes
Servings: 8 servings
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut cream (full-fat)
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- 1/4 cup mixed berries (blueberries, raspberries, or strawberries)
- A pinch of sea salt
- Optional: Mint leaves for garnish
Instructions:
- Prepare Coconut Cream Mixture:
- In a mixing bowl, combine the shredded coconut, coconut cream, powdered erythritol, vanilla extract, and a pinch of sea salt.
- Stir the ingredients together until fully combined and the mixture has a thick, creamy consistency.
- Assemble the Cups:
- Spoon the coconut mixture evenly into silicone muffin cups or mini cupcake liners. You should have about 8 servings.
- Use a spoon or your fingers to smooth out the mixture and compact it into each cup.
- Add Berries:
- Gently press a few mixed berries into the top of each coconut cream cup. You can choose to add different berries for variety or layer them for a pretty look.
- Chill and Set:
- Place the cups in the refrigerator for at least 2 hours, or until the coconut mixture has set firm.
- Serve and Garnish:
- Once the cups are firm, remove them from the silicone molds or cupcake liners.
- Garnish with additional berries or fresh mint leaves if desired.
- Serve chilled and enjoy!
Nutritional Information (per serving):
- Calories: 120
- Fat: 11g
- Protein: 1g
- Total Carbs: 5g
- Fiber: 3g
- Net Carbs: 2g
- Sugar: 2g
