Easy Chocolate Coconut Recipe – Mini Frozen Cups

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Coconut Recipe – Mini Frozen Cups

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy dessert that satisfies that sweet tooth. And honestly? These mini chocolate coconut frozen cups are a total game-changer. They’re no-bake, require just a handful of ingredients, and are seriously addictive. I first made these when my niece came to visit, and they were a HUGE hit – we practically devoured the whole batch in one sitting! Let’s get into it, shall we?

Why You’ll Love This Recipe

These little cups are perfect for so many reasons. They’re incredibly simple to make, needing only 5 minutes of prep time. Plus, they’re wonderfully refreshing, especially on a warm day. They’re also a great make-ahead dessert – perfect for when you have guests coming over or just want something sweet ready to go. And who doesn’t love chocolate and coconut? It’s a match made in dessert heaven!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful frozen treats:

• 1 cup chocolate chips (about 170g)
• 3 tablespoons coconut butter (about 45g)
• 0.5 cup unsweetened finely shredded coconut flakes (about 35g)

Ingredient Notes

Let’s talk ingredients for a sec! Choosing the right ones can really elevate this recipe.

Coconut Butter: This is where the magic happens! Coconut butter (also known as coconut mana) is different from coconut oil. It’s made from the entire coconut – the meat and the oil – resulting in a creamy, rich texture and a more intense coconut flavour. In Indian desserts, coconut is a star ingredient, and coconut butter adds a lovely depth. You can find it at most health food stores or online.

Chocolate Chips: I usually go for dark chocolate chips (around 60-70% cacao) because I love the slightly bitter contrast with the sweet coconut. But feel free to use milk chocolate or semi-sweet depending on your preference! Milk chocolate will give you a sweeter, creamier cup, while semi-sweet offers a nice balance.

Step-By-Step Instructions

Alright, let’s get cooking (well, freezing!). It’s super easy, I promise.

1. First, let’s melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be patient – you don’t want to burn it!
2. Now, add the coconut butter to the melted chocolate. Stir until it’s fully combined and everything is beautifully glossy.
3. Next, gently fold in the shredded coconut flakes. Make sure they’re evenly distributed throughout the chocolate mixture.
4. Line a mini muffin tin with liners. This is important to prevent sticking! Fill each liner about ¾ full with the chocolate coconut mixture.
5. Sprinkle a little extra coconut flakes on top of each cup for a pretty garnish.
6. Pop the muffin tin into the freezer for at least 15 minutes, or until the cups are firm.
7. And that’s it! You’ve got yourself a batch of delicious, frozen chocolate coconut cups.

Expert Tips

Want to make sure your cups turn out perfectly? Here are a few tips I’ve learned along the way:

• Melting Chocolate Like a Pro: The key to smooth, burn-free chocolate is low and slow. Those 30-second intervals are your friend! Stir, stir, stir between each interval.
• Consistency is Key: You want the chocolate mixture to be pourable but not too runny. If it’s too thick, you can add a tiny bit of melted coconut oil (about ½ teaspoon) to loosen it up.
• Preventing Sticking: Don’t skip the liners! They make removing the cups so much easier. A little spray of coconut oil in the liners can also help.

Variations

Feeling creative? Here are a few ways to customize these cups:

• Vegan Adaptation: Simply use vegan chocolate chips! There are some fantastic options available now.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom or chili flakes to the chocolate mixture for a little warmth and complexity. It’s surprisingly good!
• Festival Adaptations: These are a fantastic no-bake sweet for festivals like Diwali or Holi. They’re quick to make and always a crowd-pleaser.

Serving Suggestions

These are delicious on their own, but you can also get fancy! Try serving them with a dollop of whipped cream or a sprinkle of chopped nuts. They also pair beautifully with a cup of chai.

Storage Instructions

Store the frozen cups in an airtight container in the refrigerator. They’ll keep for up to a month, but honestly, they never last that long in my house!

FAQs

Got questions? I’ve got answers!

Can I use coconut oil instead of coconut butter? You can, but the texture won’t be quite as rich and creamy. Coconut butter has a more concentrated coconut flavour and a smoother consistency.

What is the best way to melt chocolate without burning it? Microwave in short intervals (30 seconds) and stir frequently. You can also melt chocolate using a double boiler.

Can these be made ahead of time and frozen for longer storage? Absolutely! They can be frozen for up to a month.

What type of coconut flakes work best for this recipe – large or small? I prefer finely shredded coconut flakes. They distribute more evenly throughout the chocolate.

Are these cups suitable for people with nut allergies? Yes, as long as the chocolate chips don’t contain any nut traces. Always check the label to be sure!