Coconut Cream Cups

Here’s a delightful and easy recipe for Coconut Cream Cups—individual no-bake treats with a rich coconut flavor, creamy texture, and a touch of tropical sweetness. Perfect for summer parties, dessert tables, or just a midweek indulgence.

🥥 Coconut Cream Cups

🕒 Prep Time: 15 mins | ❄️ Chill Time: 2+ hours | 🍽️ Makes: 6–8 small cups

Ingredients:

For the coconut cream filling:

• 1 can (13.5 oz) coconut milk (full-fat, well shaken)
• 1/2 cup heavy cream (or more coconut cream for dairy-free)
• 1/3 cup sugar (adjust to taste)
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup shredded sweetened coconut (or unsweetened for less sweetness)

For the crust (optional):

• 1 cup crushed graham crackers or digestive biscuits
• 3 tbsp melted butter
• 1 tbsp sugar (optional)

Instructions:

1. Make the crust (optional):
   Mix crushed graham crackers, melted butter, and sugar in a bowl. Spoon about 2 tbsp into the bottom of each cup or ramekin. Press gently with the back of a spoon. Chill while you prepare the filling.
2. Prepare the coconut cream filling:
   In a saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until it thickens (about 5–8 minutes). It should coat the back of a spoon.
3. Add flavor:
   Remove from heat. Stir in vanilla extract and shredded coconut. Let the mixture cool slightly (5–10 minutes).
4. Assemble the cups:
   Pour or spoon the coconut cream filling into each prepared cup over the crust (or directly into cups if skipping crust). Smooth the tops.
5. Chill:
   Cover and refrigerate for at least 2 hours or until set.
6. Garnish and serve:
   Top with whipped cream, toasted coconut flakes, or a slice of fresh fruit (like mango or pineapple). Serve cold.

Variations:

• Dairy-free version: Use only coconut cream and skip the heavy cream.
• Lime twist: Add 1 tsp lime zest for a citrusy touch.
• Chocolate base: Use crushed chocolate cookies for the crust.