These Coconut Golden Milk Cups are a delicious, no-bake treat that are delightfully bright and refreshing yet comforting! Little frozen cups with a luscious coconutty exterior and a creamy Golden Milk-inspired filling. These are so easy to make and sure to brighten up your day! They are vegan, paleo, and easily made keto, nut free, or sugar free!

What Do These Coconut Golden Milk Cups Taste Like?

These frosty babes taste like little cups of golden sunshine. The exterior is made of coconut oil, coconut cream, and coconut milk powder to create a delicious creamy and luscious, almost ice cream-like, exterior. The inside is a chewy but creamy filling spiked with all the warming spices you’d expect from a good Golden Milk latte, a healthy dose of turmeric complemented by cinnamon, ginger, and a dash of black pepper. The coconut exterior is incredibly refreshing, like a classic vanilla ice cream but coconutty, while the Golden Milk center is wonderfully cozy making these the perfect frozen treat for any time of year!

What Ingredients Are Used to Make These Coconut Golden Milk Cups?

This is the kind of recipe that really checks all the boxes. Made with only good-for-you ingredients and naturally sweetened with maple syrup! You need only 11 total ingredients to including the spices to prepare these cups! It’s super adaptable and fits almost any diet, the recipe, as written below, is vegan, paleo-friendly (gluten/grain/dairy free), and refined sugar free! But it can easily be made nut free, sugar free, and keto! Here’s an overview of the ingredients used as well as some variations and substitutions.

Coconut Oil – The base of the coconut cups and what helps them firm up.
Coconut Cream – Gives the exterior the perfect creaminess.
Maple Syrup – The sweetener in both the exterior and the filling. Agave, honey, or coconut syrup are fine substitutes, or use your favorite sugar-free sweetener.
Vanilla – For flavor!
Coconut Milk Powder – This is such a great dairy free replacement for milk powder, which is used to make white chocolate. I used this one by Edward and Sons which I bought at my local health food store. Another good option is this one by Anthony’s, available on Amazon.
Cashew Butter – For a thick and creamy filling. Use any thick nut/seed you like that contains only one ingredient (no added sugars or oils).
Spices – All the spices needed to get that delicious Golden Milk flavor: turmeric, cinnamon, ginger, and a dash of black pepper.
Almond Flour – This helps thicken the filling. To make these nut-free, use half the amount of coconut flour.

How To Make These Coconut Golden Milk Cups

These delightful cups are super easy to make! The hardest part will be waiting for them to firm up before you can enjoy them! Here’s a look at the steps:

Make the coconut exterior. Just melt a few ingredients together, then stir in the coconut milk powder.
Make the bottom of the cups by pouring half the coconut mixture into the bottom of 8 mini cups with liners. Place in freezer to set.
Make the filling by mixing all the ingredients together. Place the mixture in the fridge while the bottom cup layer firms. This helps make the filling less sticky and easier to fill into the cups.
Fill the cups once the bottom layer is solid. This can be done in two ways:
1. Easy Way: Distribute the filling into the cups and squash it down into an even layer.
2. Aesthetic Way: Divide the filling into 9 even portions, roll into balls, and flatten down slightly to create short, squat discs. See pictures below.
Close the cups by pouring remaining coconut mixture over the top of the filling. Place back in the freezer to set completely.
Enjoy! Once the cups are firm and frozen, about 2-4 hours.

Store in the freezer until ready to enjoy!

These Coconut Golden Milk Cups are so bright and refreshing but packed with comforting warming spices to make them deliciously cozy. They so easy to make, healthier than your average frozen dessert, and just the perfect frosty treat. They are so good, in fact, I have a feeling I’ll always be stocking these in my freezer.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan.
easily made: keto, sugar-free, or nut-free

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Coconut Golden Milk Cups

Frozen cups with a creamy, almost ice cream like coconut exterior and a Golden Milk inspired chewy center. These are so easy to make, secretly healthy, and taste like little drops of sunshine. Plus, super adaptable to suit most diets.

vegan, paleo, refined sugar free

Ingredients

Coconut Layer

1/3 cup coconut oil (66 grams)
1/4 cup coconut cream (60 grams) solids from top of coconut milk can
2 tbsp maple syrup (30 grams)*
1 tsp vanilla
1/2 cup coconut milk powder (42 grams)

Golden Milk Filling

2 tbsp cashew butter (30 grams)* or other thick and creamy nut/seed butter
1-1 1/2 tbsp maple syrup (15-21 grams)*
1 tsp turmeric powder
1/4 tsp cinnamon
1/8 tsp ground ginger
dash black pepper
3-4 tbsp almond flour* (21-28 grams)

Instructions

Prepare 7-8 mini muffin cups by filling with liners. Make sure there is room in the freezer to accommodate the muffin pan, ideally a flat surface.
Make the coconut exterior by melting the coconut oil, coconut cream, and maple syrup together. Once fully melted, add the vanilla and whisk together until fully combined. Then, add the coconut milk powder and whisk until even and smooth.
Distribute half the mixture into the liners to create the bottom of the cups, about 1 tbsp each. Place in the freezer to set, about 20 minutes.
While the bottom is setting, make the filling by mixing all but the almond flour together until creamy and even. The amount of almond flour you will use depends on the amount of maple syrup and nut/seed butter you use. Start with 3 tbsp of almond flour (or half the amount of coconut flour), mix well, and add more if needed to get a thick and sticky consistency. Taste and add additional sweetener if desired. Place the mixture in the fridge until ready to use. This makes the filling less sticky and easier to fill into the cups.
Once the bottom layers of the cups have set, add the filling by either:
Easy Way: Scoop (a mini scoop is ideal) the filling into the cups and squash it down into an even layer.
Aesthetic Way: Divide the filling into 8 even portions, roll into balls, flatten down slightly to create short, squat discs, and place in center of the cups. See post for photos.
Stir the remaining coconut mixture until it's smooth again. If the mixture has firmed, reheat quickly and stir until it is evenly mixed.
Finish the cups by pouring remaining coconut mixture over the top of the fillings. Place back in the freezer to set completely, about 2-4 hours.
Once the tops have set, enjoy!

Recipe Notes

Storage: Keep in an airtight container in the freezer.

Helpful Kitchen Tools (affiliate links): mini scoop, mini muffin tin, eco-friendly mini muffin liners

Ingredient Subs/Variations:

Maple Syrup - Sub for honey, agave, coconut syrup or any other similar liquid sweetener.

Cashew Butter - Use any thick and creamy nut/seed butter you like, preferably one containing only one ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar.

To Make Sugar-Free/Keto - Use a few drops of stevia or other sugar-free liquid sweetener, start with a little, taste, and add until it is to your preferred sweetness.

To Make Nut-Free - Use any seed butter you like such as sunflower seed butter. Replace the almond flour with coconut flour but reduce by half.

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