Chocolate Coconut Cream Cups

Chocolate Coconut Cream Bites

Course Dessert


  • 1 cup chocolate, melted
  • 1 cup coconut cream from a can
  • 2 tbsp pure maple syrup
  • toasted coconut shreds for topping


  1. melt chocolate over stove-top then transfer to mini muffin pan – only fill halfway full!

  2. Place in freezer for 15 minutes – while waiting to harden, combine coconut cream and syrup. Remove frozen chocolate from fridge and fill the rest of the cup with the coconut cream mixture

  3. Finnish with a pinch of toasted coconut shreds on each cup and pop back into the freezer for an hour!

  4. Serve immediately or store in airtight container in freezer