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
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!
Storage: Keep in an airtight container in the freezer.
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.
Recipe by: Freshly Dafna
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Coconut Golden Milk Cups https://www.freshlydafna.com/coconut-golden-milk-cups/