Description
Chocolate coconut cream cups only require 4 ingredients. They have a rich, crunchy chocolate shell and are filled with natural coconut whipped cream.
Ingredients
- FOR THE CHOCOLATE CUPS:
- 8 ounces dark chocolate chips or bar (I used 66% cocoa)
- FOR THE COCONUT WHIPPED CREAM:
- 1 can full fat coconut milk that has been chilled in the refrigerator for at least 1 week* (see notes)
- 2 to 4 tablespoons (or more) honey or other sweetener of choice
- 1/2 teaspoon vanilla
- Pinch fine sea salt
Instructions
- Place a medium mixing bowl and the beaters of a hand mixer into the refrigerator.
- Prepare a large plate by lining it with plastic wrap or parchment paper and setting out 8 mini paper muffin liner cups.
- Gently melt the chocolate over a double boiler. Alternately you can melt the chocolate by gently heating it in the microwave 1 minute at a time, stirring until the chocolate is smooth.
- Place a teaspoon into each mini muffin liner cup. Use the back of the teaspoon to guide the chocolate up almost the entire side of each cup. Make sure the bottom of the muffin cups have a thick layer of chocolate. Turn off your double boiler and set the chocolate aside. Do not discard the chocolate or the water; we will be using it again.
- Place the plate in the freezer for 10 minutes, or until the chocolate is set
- FOR THE COCONUT WHIPPED CREAM:
- While the chocolate is setting prepare the whipped cream.
- Gently remove the chilled can of coconut milk from refrigerator. Be very careful not to tip the can. Gently open the can and scoop out the solidified cream from the water into your chilled bowl. The cream should be pretty hard.
- Leave all of the coconut water behind in the can. You can reserve it for a use in another recipe, such as a smoothie.
- Whip the cream, using your hand mixer, on a low speed until creamy, about 1 minute. Add the vanilla, salt and smaller amount of honey or other sweetener. Whip the mixture for another minute, or until it is thick and creamy. Taste-test for sweetness and add more honey or other sweetener if needed. Stiff peaks will not form with the coconut whipped cream, as it would when making traditional whipped cream.
- Remove the set chocolate cups from the freezer. Add about a teaspoon of coconut whipped cream to each cup. Smooth it down with the back of the spoon. Return the chocolate cups to the freezer. Allow the coconut cream to set for 10 minutes.
- Returning to your double boiler, re-melt the remaining chocolate. Cover the cream with a teaspoon of melted chocolate, and smooth it out to cover the coconut cream. Place the cups back into the freezer for 10 minutes, or until the chocolate is set.
- You can store them in the refrigerator, for 1 week. The coconut whipped cream will be very creamy when kept in the refrigerator. Or, you can store them in the freezer for up to 3 weeks. Allow them to come to room temperature for at least 10 minutes before eating. The coconut cream will be more solid and have the consistency of ice cream. Both ways to enjoy them are very delicious.
Notes
The coconut flavor is delicious, but pretty subtle. If you desire a stronger coconut flavor, you could add 1/8 of a teaspoon of pure coconut extract, if you can find it.
You will have leftover coconut whipped cream. You could either double the amount of chocolate to make more cups. Or you can store the remaining whipped cream in the refrigerator for up to 1 to 2 weeks and use it in your coffee, on pancakes, on ice cream, or eat it with a spoon. The possibilities are endless.
To make this dessert vegan be sure to use vegan-friendly chocolate. Also, make sure you use agave nectar, or powdered sugar to sweeten the whipped cream. You could also use maple syrup; just be aware that it may darken the color of the whipped cream a little.
*For tips on brands of coconut milk for the whipped cream and storing it in the refrigerator refer to the notes section of this recipe.
