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
Scale
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.