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    Home » Recipes » Mini Desserts

    Chocolate Coconut Cups (Gluten Free)

    Published: Mar 15, 2016 · Modified: Mar 12, 2024 by Shiran · This post may contain affiliate links · 19 Comments

    Jump to Recipe

    Addictive mini coconut cups filled with chocolate ganache—made with only 6 ingredients!

    Coconut Chocolate Cups (GF)

    While Passover is still far ahead of us, my family has already started the dinner preparations. After all, you have to plan ahead when you need to feed 30 people (12 is close enough to 30, right?).

    I remember spending hours last year making cakes for Passover Eve. My aunt, on the other hand, brought these chocolate coconut cups that took her 15 minutes to make and they were gone before I even had to chance to put mine on the table. I didn’t blame the guests, though. I was snacking on them myself before dinner even started.

    Coconut Chocolate Cups (GF)

    Only 3 ingredients for the bottom
    The crust is a simple mixture of coconut, sugar, and egg white—the latter of which is used to bind the whole thing together and keep it from falling apart. Spoon the mixture into mini muffin cups and press it down just as you would a tart crust. After baking and cooling down, the cups should release from the pan rather easily without crumbling, so don’t be nervous.

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    Only 3 ingredients for the filling
    Make that 2 if you want to skip the maple syrup/honey. If you do, add an additional tablespoon of heavy cream.

    Serve at room temperature to make sure the chocolate filling is soft and creamy, not hard.

    Coconut Chocolate Cups (GF)
    Coconut Chocolate Cups (GF)
    5 from 2 votes
    Print

    Coconut Chocolate Cups (Gluten Free)

    Addictive mini coconut cups filled with chocolate ganache—made with only 6 ingredients!
    Prep Time 25 minutes
    Cook Time 30 minutes
    Cooling time 1 hour 15 minutes
    Total Time 2 hours 10 minutes
    YIELD 15 mini cups

    Ingredients

    Coconut Bottom:

    • 1 large egg white
    • 2-3 tablespoons granulated sugar
    • 1 cup (80 g) unsweetened desiccated coconut

    Chocolate Filling:

    • 7 oz (170 g) dark chocolate*
    • 1 tablespoon pure maple syrup or honey
    • ⅓ cup (80 ml) heavy cream*

    Instructions

    1. Preheat oven to 210℉/100℃. Grease a mini muffin pan (about 15 tins/cups) well and set aside.

    2. To make the coconut bottom:

      In a medium bowl, mix egg whites, sugar, and coconut until well combined and moistened. Place about 1.5 tablespoons of the mixture into each mini muffin cup and press the bottom and sides using your fingers. Bake for 30 minutes until set. Let stand for 15 minutes on a wire rack, then release each cup gently from the pan (I use a knife to make this easier). They should come out rather easily and shouldn’t stick to the pan. If one falls apart, leave them in the pan a little longer to set more.

    3. To make the chocolate filling:

      Place chocolate, honey, and cream in a medium heat-proof bowl and set over a pot of simmering water at medium heat (the water should not touch the bowl) or use a double boiler instead. Stir occasionally until melted. Alternatively, you can melt the mixture in the microwave in 20 second-intervals, stirring between each interval, until melted and smooth.

    4. Divide chocolate mixture between coconut cups. Place in the fridge for 1 hour to set. Before serving, bring to room temperature so that the chocolate filling is soft.
    5. Store cups in an airtight container in the refrigerator for up to 5 days.

    Recipe Notes

    *Dairy-free (Vegan) Ganache: use non-dairy chocolate chips, maple syrup, and coconut milk.

    •  8 oz (250g) dairy-free dark or bittersweet chocolate chips or bars
    • 1 Tablespoon maple syrup
    • ½ cup (120mL) full-fat coconut milk

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    Reader Interactions

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      Recipe Rating




    1. Lizzie says

      March 15, 2016 at 4:47 pm

      How utterly adorable these are, and Passover-perfect to boot! YAY for ease, taste and close-up cuteness.

      Reply
      • Shiran says

        March 18, 2016 at 5:12 pm

        Thanks so much, Lizzie! 🙂

        Reply
    2. Thalia @ butter and brioche says

      March 15, 2016 at 4:48 pm

      These little cups are so cute! Love how simple they are to make & how little ingredients they require. Xx

      Reply
      • Shiran says

        March 18, 2016 at 5:11 pm

        Thanks Thalia! 🙂

        Reply
    3. Rotem says

      March 15, 2016 at 6:12 pm

      Genius for passover! ( and in general 🙂 )

      Reply
      • Shiran says

        March 18, 2016 at 5:11 pm

        Yes, it is! Thanks Rotem! 🙂

        Reply
    4. Celeste | The Whole Serving says

      March 16, 2016 at 12:06 pm

      I love the simplicity of this delicious sweet treat.

      Reply
    5. Katharina says

      March 17, 2016 at 11:54 am

      I have a normal muffin pan (12 cups) and a mini muffin pan (24 cups). Which one do you advise to use?

      Reply
      • Shiran says

        March 18, 2016 at 4:55 pm

        The mini muffin pan would be perfect for this.

        Reply
    6. Tatiana says

      March 17, 2016 at 5:01 pm

      Is it possible to make this dairy free? Can the heavy cream be substituted with something else?

      Reply
      • Shiran says

        March 18, 2016 at 5:17 pm

        Hi Tatiana! You can use coconut milk or water instead of the heavy cream.

        Reply
    7. Whisking Mama says

      March 25, 2016 at 10:03 am

      I will be making ASAP!!!! looks too delicious and simple not to try!

      Reply
    8. Susanna says

      April 02, 2016 at 2:13 pm

      I’m in South America and good quality chocolate is quite expensive in the city where I’m living. The only chocolate I ever have on hand are semi-sweet chocolate chips. Do you think they will work the same? I would like to have your opinion before I make them.

      Reply
      • Shiran says

        April 04, 2016 at 5:21 pm

        Hi Susanna! Chocolate chips should work fine, but to make sure your ganache is soft enough, increase the amount of heavy cream to 1/2 cup, and remember to serve it in room temperature after it’s set.

        Reply
        • Susanna says

          April 04, 2016 at 6:46 pm

          Thank you!

          Reply
    9. Katy says

      April 08, 2018 at 9:42 pm

      Hi! These look divine and am planning on making them for an upcoming event. Do you suggest sweetened or unsweetened coconut for the cups? Thanks for the beautiful recipes!

      Reply
      • Shiran says

        April 09, 2018 at 8:03 am

        Hi Katy, I use unsweetened desiccated coconut. Thank you so much!

        Reply
    10. Dawne says

      April 07, 2019 at 1:43 pm

      I have lots of white chocolate, could I use that instead of the dark chocolate.

      Reply
    11. Mary says

      April 27, 2019 at 3:12 pm

      These look delicious. How fine was the coconut you used?

      Reply

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