Strawberry Coconut Cream Cups: A Delightfully Low Carb Treat!
There’s something inherently magical about the blend of strawberries and coconut. I remember the first time I tasted this delightful duo; it was during a long, sun-drenched summer afternoon at my grandmother’s house. She had just returned from the local farmer’s market with a basket full of the juiciest strawberries you’ve ever seen. As we sat on the porch, sipping lemonade and nibbling on coconut macaroons, the idea for these Strawberry Coconut Cream Cups was born. Now, whenever I whip up this low-carb treat, I’m transported back to those blissful moments of laughter and indulgence. Today, I’m thrilled to share this recipe with you, hoping it brings a bit of sunshine into your kitchen too.
Ingredients
Gather the following ingredients to create these delightful cups of goodness:
- Fresh Strawberries: You’ll need about a cup of ripe strawberries, hulled and chopped. Make sure to pick the reddest, juiciest ones for that burst of flavor.
- Coconut Cream: Use one cup of chilled coconut cream. The key to getting that perfect creamy texture is to refrigerate the can overnight and scoop out only the solidified cream.
- Almond Flour: Half a cup of almond flour will give our cups a nutty base. It’s a wonderful low-carb alternative to regular flour.
- Unsweetened Shredded Coconut: A quarter cup will add a lovely texture and enhance the coconut flavor.
- Vanilla Extract: Just a teaspoon will do, to add a hint of warmth and depth to the flavor profile.
- Sweetener of Choice: Use your favorite low-carb sweetener, equivalent to about a tablespoon of sugar. I personally love erythritol for its clean taste.
- Pinch of Salt: It might seem small, but a pinch of salt is essential to balance the flavors perfectly.
Instructions
Let’s dive into the cozy process of making these delightful cups:
- Prepare the Strawberries: Start by chopping your strawberries into small pieces. If you’re like me and don’t mind a bit of texture, leave them slightly chunky. Set them aside in a bowl.
- Mix the Coconut Cream: In a separate mixing bowl, scoop out the chilled coconut cream. Using a hand mixer, whip it until it becomes light and fluffy. This should take about 3-4 minutes. Add in the vanilla extract and sweetener, mixing until well combined.
- Create the Base: In another bowl, mix together the almond flour, shredded coconut, and a pinch of salt. This will be the base of your cream cups, providing a delightful crunch beneath the creamy topping.
- Assemble the Cups: In small dessert cups or ramekins, layer the almond flour mixture at the bottom. Gently press it down with the back of a spoon to create an even layer.
Stay tuned for the next steps where we’ll bring everything together and finish these delightful treats!
Strawberry Coconut Cream Cups (Low Carb Treat!)
Hello, dear friends! Today, we’re diving into the world of delightful low-carb treats with our Strawberry Coconut Cream Cups. These charming little desserts are not only a feast for the eyes but also a healthy indulgence that you can enjoy without any guilt.
Pro Tips for Perfect Cream Cups
To make your Strawberry Coconut Cream Cups truly shine, here are some thoughtful pro tips:
- Chill your mixing bowl and beaters: Before whipping the coconut cream, pop your mixing tools into the refrigerator for about 15 minutes. This will help the coconut cream reach that perfect, fluffy consistency.
- Choose ripe strawberries: The sweetness of ripe strawberries complements the creamy coconut beautifully. Look for berries that are bright red, plump, and fragrant.
- Use unsweetened coconut cream: To keep it low-carb, ensure your coconut cream doesn’t have added sugars.
Variations and Substitutions
One of the wonderful things about these Strawberry Coconut Cream Cups is their versatility. Here are a few variations you might enjoy:
- Berry Bliss: Swap strawberries for raspberries or blueberries for a different berry twist.
- Nutty Crunch: Add a sprinkle of chopped almonds or walnuts for a delightful crunch.
- Chocolate Dream: Mix in some cocoa powder with the coconut cream for a chocolatey version.
What to Serve with Your Strawberry Coconut Cream Cups
These cream cups are a delightful treat on their own, but they pair beautifully with a few other options:
- Herbal Tea: A soothing cup of chamomile or mint tea complements the sweet, creamy flavors perfectly.
- Low-Carb Biscuits: Serve alongside crumbly almond flour biscuits for a satisfying texture contrast.
- Fresh Fruit Salad: A simple side of mixed berries or melon will enhance the fruity notes of your dessert.
Storage and Reheating Guidance
To keep your Strawberry Coconut Cream Cups fresh, follow these storage tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: These cups can be frozen for up to a month. Thaw them in the fridge overnight before serving.
- Reheating: There’s no need to reheat, but if you prefer them slightly warmer, let them sit at room temperature for 10-15 minutes before enjoying.
Frequently Asked Questions
Can I use canned coconut milk instead of coconut cream?
Yes, you can! Just be sure to refrigerate the can overnight and scoop out the thick cream that forms on top.
What if my coconut cream is too runny?
If your coconut cream is runny, try chilling it for a bit longer or adding a bit of powdered gelatin to thicken it up.
Are these cups suitable for keto diets?
Absolutely! These cups are low in carbs and sugar, making them suitable for keto-friendly snacking.
Can I make these ahead of time?
Yes, they’re perfect for making ahead! Prepare them a day in advance and store in the fridge until serving.
Final Note
As we wrap up our culinary adventure with these Strawberry Coconut Cream Cups, remember that every bite is a celebration of health and flavor. I hope you find joy in creating these treats and sharing them with loved ones. Your kitchen is a place of creativity and warmth, and I am so grateful to be part of your culinary journey. Until next time, happy cooking!
Strawberry Coconut Cream Cups (Low Carb Treat!)
Description
These delightful Strawberry Coconut Cream Cups are a perfect low carb treat that are both refreshing and satisfying. With layers of creamy coconut and sweet strawberries, these cups are easy to make and perfect for a quick dessert or snack.
Ingredients
For the Crust:
- 1 cup coconut cream
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons coconut oil, melted
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the coconut cream, melted coconut oil, erythritol, and vanilla extract. Mix until smooth and creamy.
- Stir in the shredded coconut until well incorporated.
- In a separate bowl, mix the sliced strawberries with lemon juice and chia seeds. Let it sit for about 10 minutes to allow the chia seeds to absorb the juice and thicken.
- In a muffin tin lined with silicone or paper liners, spoon about 1 tablespoon of the coconut mixture into each cup.
- Add a layer of the strawberry mixture on top of the coconut layer in each cup.
- Finish with another layer of the coconut cream mixture, smoothing the tops with a spoon.
- Place the muffin tin in the freezer for at least 2 hours or until the cups are firm.
- To serve, remove the cups from the liners and let them thaw for a few minutes before enjoying.
Notes
These cups can be stored in the freezer for up to a month. Feel free to experiment with other berries or add a hint of mint for a refreshing twist.
